EXECUTIVE CULINARY DIRECTOR
Chef Mangala Ekanayaka
18+ Years International Culinary Experience
Having commanded luxury hot kitchens across Dubai, Singapore, and Europe, Chef Mangala Ekanayaka specializes in classical French foundations, modern fusion techniques, and high-volume commercial kitchen management. At CIACA, he personally mentors students in knife precision, mother sauces, and Michelin-standard plating techniques.
HEAD PASTRY & CONFECTIONERY MASTER
Chef Antoine Laurent
15+ Years French Patisserie Mastery
Trained in Paris, Chef Antoine brings the delicate precision of authentic French baking straight to Sri Lanka. From high-level chocolate tempering and intricate sugar showpieces to commercial sourdough fermentation and wedding cake artistry, his hands-on classes push students to achieve true artisanal finesse.
DIRECTOR OF F&B OPERATIONS & HOSPITALITY
Chef Sophia De Silva
14+ Years Hospitality & Service Leadership
With an extensive background running premier hospitality chains and fine dining operations, Chef Sophia leads our Food & Beverage Department. She trains students in elite front-of-house management, barista craft, corporate event catering, mixology, and international dining etiquette required by 5-star establishments worldwide.