The annual event is organized by the Chef's Guild of Sri Lanka.
"It is essential for us as a destination, to attract the high-end traveler, and in order to do so we need to be able to offer the products and services expected from this market segment," Malin Hapugoda, managing director, Aitken Spence Hotels said in a statement.
"Aitken Spence Hotels is committed towards elevating the image of the country and being recognized as having the Best Culinary Team is yet another endorsement of our continuous yearn to position Sri Lanka as a world-class tourist destination."
Aitken Spence Hotels is the largest resort operator in Sri Lanka and the largest international hotel operator in the Maldives.It also manages hotels in India and Oman.
The awards included the following: Best Cocktail - H.D. Dilum Jeewantha Jayathunga, Heritance Ahungalla, Bru Coffee Apprentice Dessert Live –Avner Deen, Heritance Ahungalla, Best Individual Ice Carving – Chef Anil Gunewardene, Heritance Kandalama.
Dress the Cake – Chef Sanjeewa Niroshan Premathunga, Heritance Kandalama, Best Chocolate Showpiece – Chef Susantha Premalal Gunathilake, Heritance Ahungalla, Best Wedding Cake Structure – Chef T.Nirmal Alwis Weerasinghe, Heritance Ahungalla, Best Bartender (Mixologist) – G.H.D Shanika Niroshini Jayasekara, Heritance Ahungalla, Best Artist – Chef A.A Kavindu Isurumal Amarasinghe, Heritance Ahungalla.
Most Outstanding Pastry Chef – Chef Sanjeewa Niroshan Premathunga, Heritance Kandalama, Most Outstanding Regional Team (Cultural Triangle) - Heritance Kandalama Culinary Team led by Chef Hassim, Most Outstanding Regional Team ( Southern Province) – Heritance Ahungalla Culinary Team led by Chef Lalith, Best Culinary Team – Heritance Ahungalla, Best Hotel Team – Heritance Ahungalla.