The journey from a humble cashier’s post to the prestigious title of Chief Baker at a five-star hotel is a testament to passion and relentless dedication. For Chef Asela Buddika of W Dubai – The Palm, it was a path defined not just by talent, but by the quiet, late-night hours he spent learning the craft.
It was 2008 in Colombo, Sri Lanka, when Asela took his first job as a cashier at a local hotel. But his heart was elsewhere—specifically, in the fragrant, flour-dusted air of the Jest Bakery next door. “I became friends with the people there,” he recalls, “and after my workday was over, I would go and help them.” This informal apprenticeship ignited a spark, pushing him to leave his job and formally pursue his dream.
The Pursuit of a Profession
Driven by his newfound passion, Chef Asela enrolled at German Tech in Thalalle, Matara, to earn his NVQ Level 3 and 4 in pastry baking. With his professional qualifications in hand, he sought to hone his skills in the real world, working in some of Sri Lanka’s most renowned bakeries, including Perera and Sons and SIS Bakery. This period of intense, hands-on experience laid the groundwork for his future. With a wealth of knowledge under his belt and the encouragement of his older brother, Chef Asela made the leap to Dubai, ready to take on the world
His career trajectory in the UAE is a blur of hard-earned promotions and rapid advancement, a testament to his skill and drive. His journey took him from a Commis 3 at Emirates Flight Catering to a role as Chief Baker at the iconic W Dubai. His quick ascent is something he’ll never forget. “A memorable milestone in my chef life was receiving my first promotion in six months and my second promotion in the same year,” he says.
A Champion of Culinary Resilience
Chef Asela’s achievements extend beyond his career ladder. He’s a decorated competitor, bringing home a silver medal for “Best Bread and Showpiece” at Expo 2023 and a gold medal for the same category at Expo 2025. He’s also been awarded a senior membership in the Emirates Culinary Guild, a true mark of respect among his peers.
But it’s not just the victories that define him. Chef Asela believes in facing challenges head-on. The most difficult moment in his career came during a historic rainfall in Dubai in 2024. His hotel’s kitchen was severely flooded, and a power outage made it impossible to enter. With more than 700 guests needing to be fed, he and his team were forced to get creative. “Hospitality should be number one,” he asserts. Through a combination of resourcefulness and teamwork, they were able to provide lunch and dinner for all 700+ guests.
A Recipe for Success
For aspiring chefs, his advice is simple and direct: “Always be honest and love your job. Fulfill your responsibilities with passion and willingness.” He emphasizes the importance of continuous learning, collaboration, and respecting superiors. For the wider hospitality community, he shares a final piece of wisdom: “I believe a fundamental factor in the survival of an organization is to have a good understanding and working relationship with the people who work there.” To him, teamwork isn’t just a buzzword; it’s the very foundation of a successful kitchen.
