Chef John Ferdinald was born in Sri Lanka in 1979. At just 15 years old, he discovered his passion for cooking in his mother’s kitchen, where he helped prepare, cook, and bake a variety of delicious dishes. That early inspiration led him to pursue a Diploma in Culinary Management, completing three years of full-time study at Claremont Culinary School in Colombo, Sri Lanka.

After graduating, Chef John brought his culinary talents to several five-star hotels around the world. He trained under world-renowned chef Jean-Pierre Pialler, who recognized him as one of his most esteemed high-end chefs. When Chef Jean-Pierre opened his own fine-dining French restaurant, Le Palace, in Canada, he invited Chef John to join him. In 2000, Chef John made Canada his new home and became Executive Chef of Le Palace. He also gained extensive experience in event catering, working with several high-end catering companies and serving more than 1,000 prestigious occasions.

Chef John is a highly accomplished chef who has participated in numerous culinary competitions, earning more than a dozen medals and awards. Among his many achievements, he was honored as Culinary Artist of the Year in 1999. Over the years, he has also personally trained many apprentices and Canadian Certified Chefs.

In 2008, Chef John opened his first bakery and pastry shop, My Kind of Pastry Chef. Although the business eventually closed, he viewed the experience as a valuable lesson. In his own words, “This allowed me to learn from my mistakes and made me realize that I never lost my skills and my hope.” Determined to continue pursuing his dream, he launched a wholesale pastry production enterprise in 2010 called Vanilla Ën Glaze.

In 2012, Chef John began working with the McEwan Group, which helped expand his operations further. In 2015, he opened Le Lavande Catering and Food Service, adding a savory menu to his growing business. These ventures contributed to the growth of a multimillion-dollar enterprise. While serving high-volume clients such as the McEwan Group and the Toronto Congress Centre, Chef John also reconnected with the cuisine of his motherland, creating modern Sri Lankan and Canadian fusion dishes for the Sri Lankan community in Canada.

Chef John is also introducing two recipe books: Rustic Sri Lankan and Modern and Fusion Is My Style. As a pioneer in this culinary space, Chef John Ferdinald is recognized as the first Sri Lankan-Canadian celebrity chef to showcase this unique fusion cuisine. His dream is to open a high-casual dining restaurant in Toronto’s Financial District, where everyone can experience his passion, dedication, and innovative take on Sri Lankan and Canadian fusion cuisine.

Today, Chef John steps into an exciting new stage of his career with the opening of his own concept, Ministry of Chocolate—a destination where his artistry, innovation, and love for fine chocolate come together to create a truly unique experience.