CAFE 2026 serves up feast of culinary talent and opportunity

• Three-day expo from 27 to 29 November to feature 200-plus stalls, international culinary competitions and emerging Sri Lankan chef talent at BMICH

By Amira Cader

Sri Lanka’s food and hospitality industry is set to take centre stage at the 23rd edition of the Culinary Art Food Expo (CAFE) 2026, which will feature over 200 exhibition stalls, more than 3,000 culinary competition participants and nearly 4,000 food entries, bringing together chefs, food manufacturers, suppliers, hoteliers and hospitality professionals.

Scheduled to be held from 27 to 29 November at the Bandaranaike Memorial International Conference Hall (BMICH), Colombo, the exhibition is expected to attract over 15,000 visitors, providing a platform for local businesses to showcase their products, establish partnerships and explore opportunities in regional and international markets.

Organised by the Chef’s Guild of Lanka (CGL), in collaboration with CDC Events and Travels Ltd., CAFE 2026 will combine culinary competitions, product exhibitions and industry networking, while highlighting the importance of professional training, entrepreneurship and the development of Sri Lankan culinary talent.

The exhibition was announced at a media launch held yesterday at Marino Beach Hotel, Colombo, attended by industry representatives, sponsors and culinary professionals.

Chef’s Guild of Lanka Chairman Chef Gerard Mendis welcomed the industry partners and highlighted the importance of bringing culinary professionals together to promote the country’s food and hospitality sector.

“CAFE provides an important platform for our chefs to showcase their talent, share knowledge and demonstrate the standards that Sri Lankan culinary professionals can achieve. We also have a responsibility to encourage young chefs and create opportunities for them to develop their skills and represent Sri Lanka internationally,” he said.

He also acknowledged the contribution of sponsors and industry partners in supporting the exhibition and the Guild’s ongoing work to develop culinary talent.

Another key objective highlighted at the launch was Sri Lanka’s bid to host the Worldchefs Congress 2030. Mendis expressed optimism about the bid, noting that hosting the international gathering could bring overseas culinary professionals and industry representatives to Sri Lanka.

Industry and Entrepreneurship Development Deputy Minister Chathuranga Abeysinghe highlighted the potential of the culinary sector to contribute to economic growth beyond traditional restaurant and hotel operations.

He said the industry offered opportunities for entrepreneurs to develop distinctive food products, build brands and explore export markets, while generating demand across the wider supply chain, including food manufacturers, ingredient suppliers and equipment providers.

Abeysinghe also stressed the importance of raising public awareness of food culture and culinary diversity, noting that greater understanding of different cuisines, ingredients and cooking techniques could help expand demand for new dining experiences and products.

Sri Lanka’s distinctive food culture and flavours could be developed into products and experiences for international markets, creating opportunities for both tourism and exports, he said.

A key highlight of CAFE 2026 will be its culinary competitions, covering disciplines including live cooking, pastry and bakery, chocolate showpieces, cake decorating, fruit and vegetable carving, and mixology.

Chef’s Guild of Lanka Director of Training and Skills Development Chef Madhawa Weerabhaddana outlined preparations for Sri Lanka’s participation in the Culinary World Cup in Luxembourg from 21 to 25 November.

Fourteen chefs are expected to represent Sri Lanka at the competition following months of preparation, training and selection. A video presentation at the media launch offered an insight into the national team’s preparations and the work involved in maintaining international standards in food preparation, kitchen operations and safety.

The exhibition will also introduce the World Young Chefs Club Sri Lanka Junior Chefs Culinary Championship 2026 and the Worldchefs Global Butchery Competition 2026 – Sri Lanka.

For the first time, the organisers are encouraging participation from schools and educational institutions, with free participation being offered to most student teams. The initiative aims to give young people opportunities to demonstrate their abilities, gain practical experience and consider careers in the food and hospitality industry.

The Guild also plan to expand opportunities for women in culinary-related competitions and introduce additional product categories, including spices, vanilla and flavouring products.

Selected finalists from a local culinary competition are expected to have the opportunity to compete at the World Culinary Finals in Shanghai in 2027, providing another pathway for Sri Lankan talent to gain international exposure.

Nestlé Lanka Ltd., the Diamond Sponsor of CAFE 2026, reaffirmed its long-standing partnership with the Guild and highlighted the importance of developing young culinary talent.

Nestlé Professional Assistant Director Maduranga Perera said the company had maintained its partnership with the Guild for decades.

“We have been associated with the Chef’s Guild of Lanka for decades, and we are very happy to see how this event has grown over the years,” he said.

Chef’s Guild of Lanka Chairman Chef Gerard Mendis, Industry and Entrepreneurship Development Deputy Minister Chathuranga Abeysinghe, Nestlé Professional Assistant Director Maduranga Perera

Perera also highlighted the Nestlé Professional Chef Junior program, which provides young people with opportunities to develop culinary skills through training and guidance from industry professionals.

Asriel Marketing Ltd., the Platinum Sponsor, is supporting CAFE for the fourth consecutive year. House of Asriel Chairman Shiran Peiris described the exhibition as an important annual event for the food and hospitality industry.

“CAFE is a very exciting time for us every year. We look forward to the event, the competitions and the opportunity to see the talent that Sri Lanka continues to produce,” Peiris said.

CDC Events and Travels Ltd. CEO and Managing Director Imran Hassan said CAFE 2026 would bring together businesses across the food and hospitality value chain.

The exhibition will cover Halls A, B and C at the BMICH, alongside additional exhibition areas and dedicated spaces for culinary competitions. Products and services on display will include processed foods, spices, meat and seafood, bakery and confectionery products, tea and coffee, kitchen and catering equipment, food-processing technology, packaging, tableware and hospitality solutions.

Visitors are expected from across Sri Lanka and regional markets, including South India and the Maldives. The organisers expect the event to facilitate business-to-business networking, generate leads and connect local producers and manufacturers with potential buyers and industry decision-makers.

With its combination of international competitions, industry exhibitions, professional training and business networking, CAFE 2026 aims to strengthen Sri Lanka’s culinary profile while creating opportunities for local entrepreneurs, food producers and the next generation of chefs.