Unigra and Eiger Holdings host high-impact culinary demonstration to elevate Sri Lanka’s HORECA standards

Chef Marco Caverni with participants from Colombo’s HORECA sector following technical demonstration hosted by Eiger Holdings and Unigra

 Chef Marco Caverni

Eiger Holdings Ltd., in strategic partnership with Unigra, a global leader in high-performance ingredients for pastry, bakery, and foodservice professionals, recently hosted a technical demonstration aimed at advancing product knowledge, skill development, and culinary innovation within Sri Lanka’s HORECA industry.

The event took place on 20 June at the MW Institute of Culinary Art and was led by Chef Marco Caverni, Unigra’s Technical Advisor for the Asia-Pacific region, alongside Unigra Business Development Manager Stephen John. Attended by a select group of Colombo’s executive chefs, pastry chefs, and HORECA decision-makers, the session focused on product innovation, hands-on techniques, and solutions that address the evolving demands of modern kitchens.

This initiative reflects Eiger Holdings’ continued commitment to supporting the growth of Sri Lanka’s foodservice industry through knowledge-sharing and access to globally respected practices. As the exclusive local partner for Unigra, Eiger has been instrumental in introducing high-performance ingredient solutions that emphasise consistency, scalability, and quality, three factors that are increasingly critical for today’s culinary professionals.

Chef Marco Caverni, who brings over 15 years of global culinary experience to the table, delivered a demonstration that merged traditional pastry techniques with contemporary innovation. Having worked across Michelin-starred restaurants and luxury hospitality groups in Italy, China, Korea, Singapore, and Malaysia, Chef Marco’s depth of knowledge is backed by real-world experience in high-volume, quality-driven environments. His role at Unigra involves training and supporting professional chefs across the region, and his demonstrations are regarded as both technically rich and practically grounded.

The session spotlighted Unigra’s Master Martini product range, including UHT whipping and cooking creams, spreadable creams, couverture and compound chocolates, and specialised margarines, each designed to withstand the pressure of high-output commercial kitchens without compromising on flavour or texture. Attendees were given the opportunity to see these products in action and gain first-hand insights into how they can be seamlessly integrated into diverse culinary applications, from artisanal patisserie to large-scale catering operations.

In a market where consistency and efficiency are fast becoming non-negotiable, the Master Martini range offers solutions tailored to the needs of both fine-dining establishments and high-volume foodservice providers. As Sri Lanka’s Food and Beverage landscape becomes more competitive and guest expectations evolve, there is growing demand for products that perform reliably while enhancing creativity in the kitchen.

Recognising that product innovation must be supported by internal expertise, Eiger Holdings also organised a private training session for its sales team on June 19. Led by Chef Marco, this session was designed to enhance technical fluency among team members, enabling them to provide more targeted support and consultation to culinary clients across the country.

Commenting on the initiative, Eiger Holdings Executive Director Naveen Galhenage said: “At EIGER, we are committed to raising the bar for foodservice in Sri Lanka by facilitating access to globally trusted products and sharing the technical expertise that brings them to life. Our collaboration with Unigra reflects our long-term vision to empower professionals through knowledge, innovation, and international partnerships.”

Through this joint initiative, Eiger Holdings and Unigra reaffirm their shared commitment to equipping Sri Lanka’s culinary community with the tools, skills, and support needed to compete on a global stage, connecting global expertise with the evolving needs of Sri Lanka’s culinary professionals.