By Chanaka de Silva
At the launch of the Bocuse dโOr Sri Lanka 2025 competition held on July 7, 2025, at the JAIC Hilton, Chairman of the Sri Lanka Tourism Development Authority (SLTDA) and Sri Lanka Tourism Promotion Bureau (SLTPB), Buddhika Hewawasam emphasized the transformative role of fine food and dining in elevating Sri Lankaโs tourism sector,
particularly in attracting high-end travelers.
His speech underscored culinary excellence as a cornerstone of luxury tourism, aligning with the countryโs ambitious goals to position itself as a premium global destination.
Speaking further Hewawasam, said, โfine dining is not merely about sustenance but an immersive cultural experience that resonates with affluent tourists seeking authenticity and exclusivity. He also noted that high-end travelers increasingly prioritize gastronomy, with 60% of luxury tourists citing cuisine as a decisive factor in destination selection. By leveraging Sri Lankaโs rich culinary heritage from spice-laced curries to seafood delicacies the country can differentiate itself in a competitive global market.
The Bocuse dโOr, often dubbed the โOlympics of Cooking,โ serves as a platform to showcase Sri Lankan talent and ingredients on the world stage. Hewawasam further stressed that participation in such prestigious competitions elevates the countryโs profile among gourmet travelers and reinforces its reputation for hospitality excellence. He praised the event for fostering innovation among local chefs, who blend traditional Sri Lankan flavors with modern techniques a synergy that appeals to discerning palates.
Hewawasam linked culinary excellence to higher tourist spending, noting that high-end visitors spend 3-5 times more than average tourists, particularly on gourmet experiences. He cited Sri Lankaโs target of $5 billion in tourism revenue for 2025, with luxury and niche segmentsโincluding gastronomyโplaying a critical role. Initiatives like farm-to-table dining, tea-infused haute cuisine, and collaborations with international chefs were highlighted as strategies to attract affluent markets from Europe, the Middle East, and Asia.
Outlining SLTDAโs multi-pronged approach to sustain this momentum, he said,Training programs** to up skill local chefs in global culinary trends, partnerships with luxury resorts** to curate signature dining experiences and Marketing campaigns targeting food-centric travelers, including collaborations with influencers and Michelin-guide platforms have to be in the forefront.
Finally Hewawasamโs said his vision is positioning Sri Lankaโs culinary arts as a bridge between tradition and luxury, essential for attracting high-spending tourists. By harnessing events like Bocuse dโOr and integrating gastronomy into national tourism strategies, Sri Lanka is firmly on the way to become a top-tier destination for epicurean travelers, driving both economic growth and cultural pride.
