The Sri Lanka Air Force wrapped up its third culinary competition in Sigiriya on August 22, bringing together hundreds of chefs and culinary students to showcase skills and exchange professional knowledge.
The Sri Lanka Air Force concluded its annual Culinary Arts Competition on August 22, 2026, at the heritage site of Sigiriya under the leadership of Air Vice Marshal Lasitha Sumanaweera, Chief of Staff of the Air Force. The event, now in its third year, was jointly organized with the Chefs' Association of Sri Lanka and aligned with international standards set by the World Association of Chefs' Societies.
The competition drew significant participation, with 325 competitors engaging in 422 separate culinary events. Participants included military personnel from all three services, professional chefs from hotels across the Cultural Triangle region, and culinary students from schools in the Central and North Central Provinces. The contest aimed to sharpen professional techniques while providing emerging talent exposure to established practitioners and international best practices.
SLAF Base Katunayake secured the overall team championship, with SLAF Base Ratmalana finishing as runner-up. Individual honors went to Corporal Dhananjaya of SLAF Headquarters in Sri Jayewardenepura, who won the Most Prominent Mixologist Award, while M.B.S.P. Kumara received recognition as Most Outstanding Culinary Master.
Beyond competitive achievement, organizers emphasized the festival's broader impact. The event fostered networking between experienced chefs and newer culinary professionals, facilitating knowledge transfer and professional development. The Sigiriya venue added cultural significance to the proceedings while attracting both domestic and international visitors, reinforcing the Air Force's stated commitment to developing culinary talent and innovation while contributing to local tourism.
