Ballys Magazine August 2017 Ballys Magazine August 2017 Published by Ballys | Page 20

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W
ith over 85 staff members, chefs
and kitchen associates the Ballys
Casino kitchen team is undoubtedly
one of the best providers of
gourmet food at any casino in the
South Asian region; and they have
the specific skill set and the talent
to prove that.
In order to keep the Casino up and running all 24 hours, all seven days
of the week, the Ballys Casino Kitchen brigade is an equally well oiled
machine that never stops running. It provides an ala carte menu with over
50 varying dishes. The dishes, while not serving pork or beef, provides
alternatives in the form of lamb, mutton, curry chicken, smoked salmon,
caviar, calamari, jumbo prawns an d lobsters where the ala carte menu
is available all 24 hours. It basically never stops giving what you want,
whenever you want.
Apart from this the Kitchen Brigade
provides buffet services for all three
main mealtimes; breakfast, lunch
and dinner. In between clients are
provided snacks and a late dinner
buffet as well. High tea- with the
addition of warm pastries, bread
international savouries, cheese- is
served in the evening to any client
who requires it. And on an average
day, the Kitchen team serves a
staggering 1500 clients without
delay of any kind and whatever the
requests they make.
Executive chef of Ballys Casino
Colombo, S. Wijesuriya, the epitome
of Sri Lankan talent in cuisine has over
35 years of experience. Starting his
career at Hilton Colombo, Wijesuirya
migrated to the Middle East to further
his training in various cuisines.
Wijesuirya received his training at
various four and five star hotels in
Dubai, Qatar and Saudi Arabia. He
played a crucial role in pioneering an
exceptional cuisine at the Jumeirah
Beach Hotel where he trained and
toiled for almost 15 years. He also
has experience in chef de cuisine at
luxury ocean liners as well as several
hotels in Miami, US. Wijesuirya is also
proud to say that he has gained the
opportunity to work at a leading Swiss
hotel chain as an all rounder sous
chef.
Wijesuirya’s journey at the Ballys
Casino Colombo begins in 2015. Here
he spends his time creating innovative
and novel dishes and training newbie
chefs. He introduces a lot of new
dishes to the daily buffets for almost
every occasion the casino celebrates
and becomes an instant sensation
among the clients.
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