B I O G R A P H Y  

Born in the beautiful Island of Sri Lanka which is famous for its traditions and great cuisine, Juwan Bandula Fernando was practically born to cook. By the age of 12, he was making complex dishes for his family & friends.

He got his professional Culinary Education in Sri Lanka by following the required 4 year course for his Diploma. Next, as a Trainee Cook at Wornels Reef Hotel (Sri Lanka) in 1984; he gained a wealth of experience and  intensive training. Then he left his homeland in 1988 and headed to the Maldives Islands, to continue in his chosen field of Culinary Arts. There he joined Angaga Holiday Resort as a Chef de Partie and gained hands-on experience in catering and hosting large events.

He left the Maldives in 1994, and headed to another beautiful island - Bermuda , where he lived for the next 15 years. While there, he worked as a Chef de Partie at "Pawpaws Restaurant" where in the course of 11 years he mastered the art of offering European cuisine in a fine dinning atmosphere. Next he was promoted as the Sous Chef of the world famous "Swizzle Inn" - Bermuda's most popular and busiest restaurant to date. That's where he gained experience in the art of managing  a fast-paced restaurant and a full service bar, serving mainly American Cuisine.

With over 26 years of experience, he is  a  specialist in Southeast Asian, American and European cuisine. He is now heading the culinary direction of "Boardwalk Café", as its owner. 

Also the introduction of the F&B product line ( SLS certified, export quality bottled food products ) produced by his company "CEYLON VENTURES", is rapidly gaining popularity in Sri Lanka.  He hopes to start importing these items and start marketing & distributing  them from Dallas TX in the near future. This line of  authentic, ready to eat Sri Lankan food items are bound to satisfy the culinary needs of thousands of Sri Lankans living in the United States.