Chef Kapila Kodituwakku of Rum Point Club - Biography

Grand Cayman,

March 2014

Kapila Kodituwakku got his early culinary inspiration and training from his mom, an avid home cook in Sri Lanka. And once he finished high school he went on to the Ceylon Hotel School, where he completed courses in hotel and industrial training. Only three years later, in 1997, Kodituwakku began his career in earnest training as a butcher, garde manger, pastry cook, and line cook at the Triton Hotel Ahungalla. In 2003, he left his beachside post for the desert and a role at Crown Plaza Abu-Dhabi. While in UAE, Kodituwakku competed in culinary competitions, receiving a bronze medal and the three merit awards.

Making a move across the Atlantic, Kodituwakku arrived in the Cayman Islands in December 2007 to join the Rum Point Culinary Team. Starting as kitchen manager, he now serves as chef de cuisine. Now as a strong presence in Grand Cayman’s culinary scene, Kodituwakku is a member of Cayman Culinary Society and has entered their competitions for the last five years—netting six major awards, including Spirit of the Competition, Most Innovative Caribbean Menu, Best Main Course, Best Hot Soup, Best Cold and Hot Appetizers. He also has received 25 medals (six gold, 10 silver, and 9 bronze). In 2010, Kodituwakku was runner-up for Cayman Culinary Society’s Chef of the Year, and he was nominated by his peers for the 2012 Cayman Island Tourism Association Stingray Tourism Awards.