For Chef Sandun Devinda Perera, the path to becoming a world-class pastry chef was paved with a simple, powerful memory: a childhood love for chocolate cake. “I remember a cake shop in my city, and after school, I would visit it almost every day,” he recalls. “I think that feeling is what brought me to where I am today.”
His formal journey began with a series of dedicated courses, starting with his NVQ Level 3 in pastry and bakery in Sri Lanka. From his first job as a trainee cook at Catamaran Beach Hotel, he diligently honed his skills, adding more qualifications and experience with each step.
His ambition soon took him beyond Sri Lanka’s borders. He moved to Doha, Qatar, where he worked at Sugar & Spice VIP Restaurant and then at the prestigious W Hotel. His talent and dedication led to a promotion from Commis 2 to DCDP Pastry. This dedication to his craft, combined with a willingness to seize new opportunities, became the hallmark of his career.
A Global Journey and a Moment of Triumph
A major milestone in Chef Sandun’s career was his move to Europe to work at the One & Only Hotel in Montenegro. “It was a truly memorable time,” he says. “I learned to face new challenges in the kitchen and work with European chefs, who were very respectable.” The experience provided a new perspective on different working styles and cultures, enriching his skills and confidence.
His journey eventually led him to Dubai, where he joined Bab Al Shams Desert Resort. It was here that he faced one of his biggest career challenges. When the executive pastry chef resigned, Chef Sandun, then a CDP, was put in charge of the entire pastry kitchen with only a handful of team members. Through a busy holiday season, including Halloween, Christmas, and New Year’s, he led his small team to success. His leadership and hard work were rewarded with a well-deserved promotion to Junior Sous Chef.
He is now a Sous Chef Pastry at the Jewel of the Creek hotels, working with the Marriott Marquis Dubai Creek and the Hilton Hotel. His achievements have been recognized on a global stage, most notably with his recent title as a Marshal at the prestigious Emirates International Salon Culinaire 2025. He’s also a senior member of the Emirates Culinary Guild, a testament to his standing among his peers.
Wisdom for the Next Generation
For young chefs, Chef Sandun’s advice is simple: “Grow with knowledge and try to work with the best chefs. Collect good experience, have a good attitude, and respect your seniors.” He emphasizes a crucial mindset for success.
“Don’t think about the working hours; think about your goal. As a young chef, you need to work hard, and one day, you will win.” – Chef Sandun Devinda Perera
He also extends his gratitude to the mentors who have shaped his career, including his wife, who he says has been the driving force behind all his achievements. His journey is a powerful reminder that hard work and a humble, positive attitude can build a career and lead you to the highest levels of industry.
