Our Staff
Chamaka Menerigama
F&B & Kitchen Consultant
As a consultant for Ayla Café, Chamaka has been instrumental in shaping its culinary concept, ensuring an exceptional guest experience through menu development, operational structuring, and event planning. His expertise has contributed to a successful event, enhancing the café’s reputation as a premier dining destination. With a strong acumen in concept creation and market-driven menu engineering, he focuses on balancing quality, creativity, and profitability. His involvement with Ayla Café reflects his commitment to culinary excellence and his ability to craft unique, high-quality dining experiences.
Eranda Perera
F&B Manager at Ayla Cafe
With over 15 years of extensive experience in the hospitality industry, Eranda Perera currently serves as the F&B Manager at Ayla Cafe. His career has spanned multiple countries, including Qatar, Kuwait, and Sri Lanka, where he has worked with some of the largest and most renowned restaurant concepts. Specializing in barista consulting, he possesses a deep understanding of coffee excellence and holds certification as a sommelier. His diverse skill set enables him to excel as an all-rounder in the food and beverage sector, seamlessly combining his expertise in beverages with exceptional client service and operational management. Additionally, he is an experienced trainer, passionate about mentoring new talent in the industry and enhancing team performance. Throughout his career, Eranda has successfully implemented innovative strategies to improve service quality, streamline operations, and elevate the guest experience. He remains dedicated to staying at the forefront of hospitality trends and consistently delivering outstanding results.
Sanjaya Fernando
Head Chef
Sanjaya Fernando has been working in the culinary industry since 2000. Started in Trans Asia Hotel Cinnamon Lake as an apprentice and had the opportunity of working in Abu Dhabi the club mainly known as the British club followed by Lenôtre Paris Doha Qatar and the emirates flight cratering in Dubai. After completion of 11 years in the middle east Sanjaya has joined the preopening of Kingsbury Colombo.
After resigning from Kingsbury, Sanjaya was employed in the beach all-suite hotel as ex sous chef, Sea Horse Hotel and Spa in Negombo. Sanjaya’s last working place was in Villa Hundira in Negombo as the head chef.
Sanjaya’s main focus is to give our valued guests a memorable experience in food dining according to the required hygiene standards and procedures.
Head Chef
Sanjaya Fernando has been working in the culinary industry since 2000. Started in Trans Asia Hotel Cinnamon Lake as an apprentice and had the opportunity of working in Abu Dhabi the club mainly known as the British club followed by Lenôtre Paris Doha Qatar and the emirates flight cratering in Dubai. After completion of 11 years in the middle east Sanjaya has joined the preopening of Kingsbury Colombo. After resigning from Kingsbury, Sanjaya was employed in the beach all-suite hotel as ex sous chef, Sea Horse Hotel and Spa in Negombo. Sanjaya’s last working place was in Villa Hundira in Negombo as the head chef.Sanjaya’s main focus is to give our valued guests a memorable experience in food dining according to the required hygiene standards and procedures.
