Chef Chaminda Ambagaspitiye is an accomplished culinary leader whose journey began in Sri Lanka and has spanned the globe, enriching every kitchen he has served with authenticity, innovation, and cultural depth. A proud graduate of the Sri Lanka Institute of Tourism & Hotel Management—formerly known as the Ceylon Hotel School and School of Tourism—he received formal training in classical culinary arts, hospitality management, and global cuisine.

With over two decades of international experience, Chef Chaminda has cultivated his expertise in prominent culinary institutions across Sri Lanka, the Middle East, and Canada. From luxury hotel kitchens in Dubai to esteemed culinary operations in Fort McMurray and Edmonton, Alberta, he has consistently demonstrated his passion for excellence. Since 2021, he has served as Executive Chef at the Regina Exhibition Association Limited (REAL District) in Saskatchewan, where he leads one of Western Canada’s largest and most dynamic food service operations. His culinary vision at REAL District champions local ingredients, global inspiration, and sustainable food practices, while infusing bold Sri Lankan flavors into modern Canadian cuisine.

Chef Chaminda’s leadership extends beyond Regina. He is the founder of The Culinary Safari, an initiative that offers immersive dining experiences celebrating Sri Lanka’s rich culinary heritage. Through this platform, he curates cultural and gastronomic events that blend storytelling, authentic recipes, and fine dining to educate and delight diverse audiences.

Chef Chaminda collaborated with the Sri Lankan High Commission in Ottawa, where he was selected to represent Sri Lankan cuisine as a guest chef. His role included showcasing Sri Lanka’s culinary identity through diplomatic events and curated dinners, promoting cultural diplomacy through food.

In all his endeavors, Chef Chaminda is known for his ability to blend traditional techniques with contemporary presentation, mentor the next generation of chefs, and build bridges between cultures through cuisine.