Kamal Silva was recently appointed executive chef of Shangri-La’s Rasa Sentosa Resort & Spa, Singapore. With 22 years of extensive culinary experience in some of the most renowned kitchens in the world, Chef Kamal brings a diverse blend of multicultural flavours to the resort. In his new capacity, Chef Kamal will oversee the 454-room resort’s restaurants, in-room dining, banqueting and offsite catering operations.
Chef Kamal’s passion for food and cooking was ignited by his pastry chef brother. Originally from Sri Lanka, he went on to study culinary arts at Asia Lanka Vacation Education School, where he developed his own style and flair.
Chef Kamal began his culinary journey in 1991 and has since worked in various five star hotels worldwide, from the Sultanate of Oman to the United Arab Emirates and Canada.
Prior to his debut in Singapore, Chef Kamal was the executive chef at The Fairmont Express Hotel, where he managed a brigade of over 80 chefs. He helmed the kitchen of The Wildflower, the only four-diamond restaurant in Whistler and was part of the pre-opening team at The Fairmont Dubai, UAE. His career highlight includes leading a culinary team in the 2007/2008 Emirates Salon Culinaire competition in which it garnered 17 awards including the coveted ‘Chef of the Year’ title.
An advocate for simplicity, Chef Kamal said, “I believe in using the freshest ingredients as their natural flavours
will impress the palate through careful balance and preparation.”