In the vibrant culinary scene of Sri Lanka, Executive Pastry Chef Hasitha Hindika shines as a talented and dedicated expert in the art of desserts.
With over 30 years of experience, Hasitha’s journey began humbly and organically, turning a childhood interest into a remarkable culinary career marked by leadership and excellence.
Hailing from a background steeped in the rich flavours of his homeland, Hasitha initially pursued a dream of joining the army at the age of 19.
Hasitha Hindika
However, circumstances led him to the kitchen of Mount Lavinia Hotel, where he discovered his passion for culinary arts. “My only intention was to eat well and build my physique to join the Army,” he recalls, sharing how a simple need led him to the culinary world. Guided by experienced chefs, he transitioned from an eager helper to a master pastry chef, ultimately reshaping his dreams.
Experience
In 2017, Hasitha joined the Shangri-La Hotel in Colombo, following an extensive career in the Middle East. His experience includes over 22 years in top hotels such as the Jumeirah Beach Hotel, where he honed his skills under some of the world’s best chefs. At Shangri-La, Hasitha has taken the pastry department to new heights, catering to events with 20,000 guests and leading his team to impressive accolades.
“We were honoured to be recognised as the first runner-up in the Chefs Guild Culinary Art Competition in 2023. It was a proud moment for our team,” he said.
Hasitha’s creations are a testament to his expertise and artistry. His pastry repertoire includes an array of items, from elaborate wedding cakes to exquisite plated desserts. He reserves his prized Madagascar chocolate — celebrated for its rich, fruity flavours — exclusively for his special cakes. “This chocolate is unique; its fruity flavour complements the cocoa beautifully,” he shares, exemplifying his commitment to quality and creativity despite the high cost of sourcing such premium ingredients.
Reflecting on his career, Hasitha is proud of the appreciation he receives from guests. “I always picture this: If your food is good, there are no complaints at all, only appreciation.”
Compliments about his desserts have become a regular aspect of his work, further fuelling his passion for pastry. Yet, it is the camaraderie and friendships forged with colleagues over the years that he treasures most.
Optimistic
“Hanging out with my friends is something that I enjoy the most,” he says, often using his off-days to connect with childhood friends and reminisce about their journeys.
As Sri Lanka’s tourism industry rebounds, Hasitha remains optimistic about the future. He emphasizes the importance of showcasing Sri Lankan culture and flavors, urging his team to use local ingredients and seasonal fruits — such as bananas, mangoes, and the world-famous Sri Lankan cinnamon — in their culinary creations. “We have a lot of variations we can offer to them. Being a tropical country, that is the richness we have,” he illustrates, underscoring the unique offerings in Sri Lankan cuisine.
Creative approach
Hasitha also underscores the significance of presentation in his work. “Food should be tasted with your eyes first,” he said, conveying his belief that a dish should be visually appealing, inviting guests to enjoy the aesthetics before they even take a bite. His creative approach to pairing colours and flavors ensures that each dessert is a feast for the senses, exemplifying a deep understanding of how ingredients can harmonise beautifully.
Hasitha continues to elevate the pastry game at Shangri-La Hotel, Colombo. As he prepares to captivate guests with new innovations, he embodies the spirit of culinary creativity, setting an inspiring example for aspiring chefs everywhere.
In essence, Hasitha’s journey from a small-town boy to a celebrated pastry chef serves as a reminder that passions can be discovered in the most unexpected ways. “With hard work and enthusiasm, dreams can indeed be sweetly realised,” he said.
