Waters Edge so far has been in business for over 5 years, and despite the fact that it has had to face many trying times the hotel has gone from strength to strength. The hotel was never shaken from the outside interferences that plagued its management, but instead its committed staff members ensured that total customer care and exceptional services levels were always met to the highest and never compromised at any time.
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| Tilak has many years of experience as a professional pastry chef both nationally and internationally in many leading hotels |
Waters Edge has always prided itself in providing the very best of good quality food and exceptional service standards. The minimalist architecture and décor of the hotel has its own advantages when it comes to the nitty-gritty aspects. The hotel has been presented with many accolades and rewards for its exceptional services and professionalism. One of its most recent achievements was when the hotel competed with 18 other Asia Pacific countries under the title of Leisure Developments, in which it was awarded the prestigious Five Star Award for the Best Leisure Developer. The Sunday Times supplements desk spoke with Tilak Rodrigo, Executive Pastry Chef of Waters Edge to find out more about his area of expertise.
Tilak has many years of experience as a professional pastry chef both nationally and internationally in many leading hotels. Prior to his current position as the executive Pastry Chef of Waters Edge, he also holds countless work experiences with many other organizations in the hotel industry which include the Galle Face Hotel, Perera and Sons Ltd., The Four Seasons Hotel in Riyadh, The Fairmount Dubai, Movenpick Marche Restaurant Canada and Marriot Marquis Hotel in New York etc.
At the Waters Edge Hotel Tilak looks after the Pastry and Bakery section which through his many years of experience is quite familiar territory. During his career Tilak has had the opportunity to dazzle many celebrities and dignitaries with his culinary capabilities which include Prince Charles, the Sultan of Brunei, Bert Reynolds and Barbara Bush etc. Having won countless awards for his superior culinary skills Tilak has in every aspect proved his expertise both locally and internationally. These include winning the Gold Medal award for the 'Sugar Show Piece' at the Alberta Culinary Arts Salon, winning the Silver Medal award for 'Individual Plated Entrée' at the Alberta Culinary Arts Salon and receiving the Gold medal award for the 'Buffet Platter' conducted by the Geneva Association, Northern New Jersey Branch to name a few.
"Water Edge has always prided itself in providing absolutely good quality food and high quality service. The hotel offers a very homely environment where customers are immediately put at ease. Due to the hotel being located away from the main city, customers find the hotel an ideal place to relax and rewind especially in the evenings. The hotel now offers live entertainment which is provided by leading musicians, which has become the highlight of the evenings", says Tilak.
Some of the most popular desserts at the Waters Edge include the hotel's very famous wattalappan, ice creams, tiramisus, Crème Brule and chocolate mousse and cakes. The hotel plans to introduce new menus very soon where the banquet menus will also be going through new changes to provide more variety to customers in the future. |
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