Australia’s finest at Hilton Colombo

Friday, 14 October 2011 04:00 - - {{hitsCtrl.values.hits}}

Share the rich vibrant taste of Australian cuisine with a sumptuous gourment dinner specially prepared by our Guest Chef Dennis Leslie from 14th to 20th October in our contemporary dining venue Spoons from 7.00pm onwards.

The Executive Chef started his hospitality career at Hilton Adelaide, South Australia, as a Hospitality Trainee in 1996, Dennis worked throughout many departments within the hotel including; house keeping, bars, catering and stewarding. It was here in the stewarding department, being in close proximity to the kitchens and chefs that he discovered his passion – cooking!

After five years at Hilton Adelaide Dennis, who at that time was Comis Chef, decided to further expand his culinary culture by going abroad to Europe. Learning about new forms of cooking from smoking, curing to steeping and using ingredients such as Foi Gras, truffle, wild mushrooms, wood pigeons, langoustines and dover sole.

Whilst in Dublin, Dennis worked at the Four Seasons restaurant. It was here where he learned the precision of Michelin Star quality cooking and discipline, under the guidance of restaurant chef, Christophe Gravois.

This experience Dennis quotes “defined me as a chef”. His European experience also included working for French born British chef, Raymond Blanc at Le Petit Blanc in England and in Edinburgh, he worked at the well known “Rick’s Restaurant”, regularly frequented by celebrities and royalty.

Dennis returned home and back to Hilton Adelaide in 2004 with a fresh outlook on cooking and armed with a wealth of knowledge and experience. He immediately put it into good use by spear heading the Seriously South Australian campaign, along side Simon Bryant for The Brasserie restaurant. This concept reflects his culinary journey whilst exclusively using the produce of South Australia.

In February 2010 Dennis was offered the position as Executive Chef at Hilton Adelaide, taking over from Simon Bryant.Dennis oversees the entire food operation and a team of butchers, bakers, pastry chefs, production and à la carte chefs, each of whom share his passion for local ingredients.

The Marketing Communication Manager, Gigi De Silva stated “The Executive Chef Dennis Leslie believes in hassle free, easy, food with robust flavor and aroma.

This unique concept of Chef Dennis will surly make a statement in the promotion!”

Spoons restaurant features the best dishes of Chef Dennis along with wine pairing where you can indulge in a fine dining experience.

The special menu inclusive of Sandalford wine is priced at Rs.6000 nett on the opening day of the promotion.