Chef Saman Perera: A Journey from Global Kitchens to Ayurvedic Wellness

By Sanath Weerasuriya

Set amid the palm-fringed calm of Weligama, at Ayurvie, Thema Collection’s wellness-driven sanctuary, food is far more than a sensory pleasure. It is medicine, ritual and mindful craft. At the heart of this philosophy stands Executive Chef Saman Perera, a culinary professional whose four-decade journey has taken him across continents, cultures and cuisines, before bringing him home to a kitchen rooted in Sri Lanka’s ancient wisdom.

Chef Saman’s culinary story began in 1985, following a Diploma in Professional Cookery from the Ultra Hotel School, Wellawatta. By 1988, he entered the profession as a trainee cook, steadily honing his skills before embarking on an international career that would span more than 12 years. His time in star-class hotels across Canada, Bermuda and the UAE exposed him to global techniques, disciplined kitchens and diverse palates, experiences that would later shape his distinctive culinary voice.

Returning to Sri Lanka, Chef Saman continued his upward journey, serving over a decade as an Executive Chef, while also contributing to the broader culinary fraternity. A member of the Chefs Guild of Sri Lanka and the World Association of Chefs’ Societies, he currently serves as Vice President of the World Association of Master Chefs – Sri Lankan Chapter, reflecting both his professional stature and commitment to mentorship.

Today, at Ayurvie Weligama, Chef Saman presides over a kitchen unlike any other. Here, cuisine is inseparable from wellness. Working in close collaboration with in-house Ayurveda doctors, he helps design menus aligned with the three Ayurvedic body constitutions — Vata, Pitta and Kapha, ensuring that every meal supports each guest’s individual healing journey.

“At Ayurvie, food is not just nourishment,” he explains. “It is part of the therapy.”
Menus are therefore crafted with intention, balancing taste, temperature, texture and timing, while remaining deeply respectful of Ayurvedic principles. Guests are offered gluten-free, lactose-free and sugar-free options, carefully prepared without compromising flavour or satisfaction.

Freshness lies at the core of the Ayurvie kitchen. On any given day, Chef Saman and his team work with an impressive range of produce, approximately 60 to 70 varieties of vegetables and 15 to 20 types of fruit, sourced locally and, in many cases, directly from the property’s own organic vegetable garden. Handpicked daily, these ingredients ensure diversity, nutrition and vibrancy on every plate.

With 99% of Ayurvie’s guests arriving from overseas, introducing international travellers to authentic Ayurvedic cuisine is a responsibility the chef takes seriously. At the same time, local guests are thoughtfully catered to with a selection of Western and Eastern dishes, ensuring comfort, familiarity and inclusivity within the wellness framework.

Beyond the kitchen, Chef Saman plays an active role in guest engagement. Live cookery demonstrations offer visitors a hands-on understanding of Ayurvedic cooking, showcasing how simple, natural ingredients can be transformed into nourishing, flavourful meals, a philosophy many guests carry home with them.

Leading a dedicated and professional culinary team, Chef Saman sees his role as one that extends well beyond food preparation. “It’s about creating a holistic experience,” he says — one that brings together health, taste and culture, while staying true to the timeless wisdom of Ayurveda.

In the serene setting of Ayurvie Weligama, his plates tell a story, of global experience, local roots and a belief that true luxury begins with well-being.