Chefs Augustus and Viraj head Culinary Division at legendary Grand Hotel Nuwara Eliya

Executive Chef Augustus Lowe

Exec Sous Chef Viraj Jayarathna

The iconic hill resort recently promoted Chef Augustus Lowe as their Executive Chef and his deputy, Viraj Jayarathna as the Executive Sous Chef to overlook the entire operations catering to eight dining options with six satellite kitchens. 

General Manager Suresh Abbas who relocated himself in Sri Lanka having worked for over 33 years in Europe and England said: "Life is about style and food art in the gourmet world. Guests no longer just want their food to be delicious but it also has to be of nutritional value. 

“After all it's about that sizzle that echoes with today's techno lifestyle, with that said, the new gastronomic professionals boast of innumerable years of experience coupled with continuous innovation that has evolved within them to be what they are today.”

Augustus and Viraj are competitively bustling with enthusiasm. The passionate food and beverage team continuously strives to provide an experience more than just luxury.

Chef Augustus’ creatives have received many accolades locally and internationally in his career span of 3 decades representing Sri Lanka.  

Executive Sous Chef Viraj is 27 years and a specialist in the field of pastry. He was instrumental in creating one of the most expensive desserts in the world at the Grand Hotel in the year 2018. Viraj has also represented Sri Lanka and hotel companies he had worked at various local and international events and received many awards.  The unique dining options are, the main restaurant Barnes Hall, Magnolia All-day dining, named after the century old Magnolia tree in the front garden, and the only purpose-built Tea Lounge. 

The two authentic restaurants Grand Thai and the Grand Indian and Fusion Grill. The banquet hall where special events are held and lastly the Coffee bar where cakes, chocolates, pastries and a variety of coffees are served. 

The success of the restaurants has been consistency and food quality and of course service.

The hotel has received the HACCP certification for food safety and hygiene, ISO 22000 certification for food safety and management standards. 

Executive Chef Augustus states that they have planned out loads of activities and surprises for Halloween and for the upcoming festive season starting from early December.