Half Irish, half Spanish and Australian represent the character of Justin Dingle, the new Director Culinary Operations of the Mount Lavinia Hotel. Justin is no stranger to Sri Lanka; he worked for a year at the Cinnamon Grand as Director Food and Beverage. His stint in the culinary world in South Asia began as Executive Chef and Islander in charge of Cuisine at the Maldives Hilton. He was also at the Grand Mirage Resort in Bali, Indonesia.
Justin has worked across Europe and the Asia Pacific where he gained vast experience and knowledge in the culinary arts.
Justin is highly skilled in conceptions and food presentations of Asian, Continental, modern French, Italian and New World cuisine. Some of his own creations are delicacies such as Tempura of Tofu with Green Tea Noodles and Bonito Broth, Pepper seared rare Tuna and Char Siu Oxtail.
Justin says his success at Mount Lavinia Hotel will depend on the loyalty, enthusiasm and passion he inspires in his Kitchen team. “I am a hands on Executive Chef and Mr Dewapura (General Manager, Mount Lavinia Hotel) offering me Director Culinary Operations was a fabulous compliment.
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