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Bringing over 45 years of elite global hospitality experience spanning luxury five-star hotels and high-volume industrial operations, Chef Borhan is a Master Butcher, Executive Chef, and International Culinary Lecturer who bridges traditional tactile craftsmanship with modern academic food science. Beginning his journey in 1977 as a trainee butcher at Ceylon Cold Stores in Sri Lanka before ascending through high-impact global roles—including a pivotal formative tenure at the Marriott Hotel in Dhahran, Saudi Arabia—he has dedicated his career to reframing meat not merely as a raw ingredient, but as a biological structure engineered for quality. Specializing in yield optimization, moisture retention, and transforming secondary cuts into premium charcuterie through precise technological ratios and temperatures, Chef Borhan is fiercely committed to mentoring the next generation of junior chefs and embedding these rigorous scientific principles into modern hospitality curricula worldwide.
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Professional culinary education for students, aspiring chefs, and hospitality professionals with practical kitchen experience.
Consultation services for hotels, restaurants, and catering businesses to improve kitchen operations and service quality.
Specialized expertise in meat preparation, cutting techniques, storage standards, and professional butchery training.
Guidance on kitchen workflow, staff coordination, food costing, inventory management, and operational efficiency.
Training programs focused on international food safety standards, hygiene management, and kitchen sanitation practices.
Over 40 years of culinary and hospitality industry experience across Sri Lanka and the Middle East.
