CINNAMON LIFE

AT CITY OF DREAMS SRI LANKA

 

“The beauty of F&B lies in its ability to blend global influences with local traditions”

Q: Having worked in 11 countries, how have their diverse cultural influences shaped your approach to food and beverage (F&B) management at Cinnamon Life?

Eugene Conradie (EC): Working in 11 countries across four continents has been a transformative journey, profoundly shaping my philosophy and approach to F&B management. Each country presented its unique set of traditions, flavours and ways of thinking about hospitality.

Immersing myself in these cultures taught me adaptability – understanding different perspectives, adjusting to varied team dynamics and embracing diverse working styles. This exposure has broadened my creative horizons and given me a deeper appreciation for blending authenticity with innovation.

At Cinnamon Life, I leverage these experiences to craft offerings that combine international sophistication with Sri Lanka’s rich culinary traditions, creating a space where guests from all over the world can feel connected and inspired.

Q: What excites you the most about leading Cinnamon Life’s F&B offerings – and what do you see as your greatest challenge?

EC: The sheer scale of Cinnamon Life is both exhilarating and daunting. It’s South Asia’s largest entertainment hub – with over 12 restaurants and bars – and being tasked with creating F&B concepts that match the grandeur of the property is a once in a lifetime opportunity.

What excites me the most is the ability to shape a new culinary destination – bringing global recognition to Colombo while introducing innovative concepts that are new to Sri Lanka. At the same time, the size and complexity of the operation present significant challenges.

Maintaining impeccable quality across multiple outlets, ensuring consistency and meeting the expectations of a diverse clientele are challenges I approach with enthusiasm. The potential to create something truly iconic motivates me every day.

Q: What role does innovation play in curating memorable F&B experiences at a resort as large-scale as Cinnamon Life?

EC: Innovation is essential in every aspect of F&B – especially in a project of this magnitude. Consuming food and beverages are deeply personal experiences, and innovation allows us to craft something unique for every guest.

At Cinnamon Life, this means combining cutting-edge culinary techniques with fresh, locally sourced ingredients, creating offerings that are both surprising and memorable.

Innovation also extends to how we present and serve our dishes – whether it’s using storytelling in our plating or integrating immersive technologies into our dining spaces. The goal is to inspire curiosity, encouraging guests to step out of their comfort zones and try something new while ensuring that the experience feels seamless and delightful.

Q: How has the F&B scene evolved in recent years – and how do you plan to incorporate these trends into Cinnamon Life?

EC: The F&B industry has shifted towards prioritising quality over quantity with a strong emphasis on sustainability, local sourcing and authenticity. Guests today are not simply looking for a meal – they’re seeking curated, meaningful experiences where every detail, from ingredient selection to presentation, is thoughtfully considered.

At Cinnamon Life, we are embracing these trends wholeheartedly. We’re dedicating time to sourcing the finest local produce, crafting menus that highlight seasonal flavours, and creating spaces that offer immersive and unforgettable dining experiences.

The idea is to move away from generic options, and offer something that feels truly special and deeply rooted in both Sri Lanka’s identity and global culinary excellence.

Q: What is your vision for integrating sustainable practices into F&B operations at Cinnamon Life?

EC: Sustainability is not merely a buzzword – it’s a responsibility. Sri Lanka has some of the most incredible produce in the world; yet, much of it remains underutilised on the global stage. My vision is to bring this produce to the forefront by building relationships with local farmers, fishermen and suppliers.

By doing so we not only ensure the freshness and authenticity of our offerings but also empower local communities. For example, Sri Lanka’s coffee is a hidden gem, and we’re working to integrate it into our offerings in a way that supports its growers and elevates its reputation.

Sustainability at Cinnamon Life is about creating a ripple effect where every decision we make has a positive impact on the environment and the people who contribute to our success.

Q: You’re passionate about nurturing talent – how do you plan to apply that focus to the teams at the resort?

EC: Cinnamon Life is a platform for nurturing talent and shaping the future of hospitality in Sri Lanka. With a young and energetic team, I see this as an opportunity to mentor and guide individuals who possess immense potential but may not have had exposure to international standards.

The scale and visibility of this project means we can attract and develop top tier talent while fostering a culture of excellence. I’m committed to providing training, mentorship and opportunities for growth, ensuring our team members feel empowered to innovate and excel.

For me, seeing them thrive and contribute to the industry is one of the most fulfilling aspects of my role.

“The F&B industry has shifted towards prioritising quality over quantity with a strong emphasis on sustainability, local sourcing and authenticity”

Q: Having managed reputable venues such as The Greenhouse and Nobu, how do you plan to strike a balance between creating globally inspired concepts and celebrating local Sri Lankan flavours at Cinnamon Life?

EC: The beauty of F&B lies in its ability to blend global influences with local traditions. Having worked at venues such as The Greenhouse and Nobu, I’ve witnessed firsthand how to create concepts that resonate internationally while staying true to local roots.

Sri Lanka has exceptional produce and a rich culinary heritage that deserves to be celebrated on the global stage.

At Cinnamon Life, my goal is to elevate these flavours by presenting them in ways that feel fresh and exciting to both local and international guests. By combining innovative techniques with authentic ingredients, we can create experiences that are distinctly Sri Lankan, yet appeal to a cosmopolitan audience.

Q: What does success look like for you at Cinnamon Life – and how do you envision the F&B scene redefining hospitality in Sri Lanka?

EC: Success to me is about setting benchmarks and redefining what hospitality means in Sri Lanka. I envision Cinnamon Life becoming a leader in the region, known for its exceptional F&B offerings that draw visitors from around the world. It’s not only about being the best in Sri Lanka – it’s about making Colombo a culinary destination on par with other global cities.

My philosophy is rooted in excellence and consistency, ensuring that every guest leaves with a memorable experience. If Cinnamon Life can inspire others in the industry and enhance Sri Lanka’s reputation on the global stage, I would consider that a legacy worth celebrating.

Q: With your diverse experience in fine dining and wine management, what unique perspectives do you bring to Cinnamon Life?

Wellington Muromba (WM): Having worked extensively in fine dining, and as a wine and spirits professional, I bring a holistic approach to creating value in every aspect of food and beverage service.

My background as an international sommelier, wine educator and a wine judge at esteemed wine competitions gives me a unique perspective on curating exceptional beverage experiences. Spending over a decade in South Africa, one of the world’s premier wine producing regions, has fuelled my passion for establishing a true wine culture in South Asia.

At Cinnamon Life, I aim to merge this global expertise with a deep appreciation for local and international palates, ensuring our offerings are not only world-class but also culturally resonant.

Q: How do you plan to leverage your international background to position Cinnamon Life as a leader in luxury dining and beverage experiences in Sri Lanka?

WM: My international experience spans multiple continents, diverse teams and world renowned establishments, which positions me well to help Cinnamon Life evolve as a lifestyle brand. Sri Lanka’s hospitality sector is poised for significant growth and Cinnamon Life can define the pinnacle of this progress.

What excites me is the diversity within our team: people from different parts of the world bring unique skills and perspectives, which create a powerful hospitality foundation. By integrating these strengths and fostering collaboration across departments, I believe we can position Cinnamon Life not only as a leading resort in South Asia but a benchmark for excellence in global hospitality.

Q: Cinnamon Life is a landmark development in Sri Lanka. How do you envision curating a wine and beverage programme that complements the resort’s luxury and multicultural appeal?

WM: A key part of the vision is making wine approachable and enjoyable for everyone. We’re creating a programme that offers something for every palate – from medium to high-end wines to rare and exclusive labels. By working closely with local importers and vendors, we aim to introduce exceptional global wine brands to Sri Lanka, elevating the country’s beverage culture.

Quality is non-negotiable – it’s about setting a standard that delights our guests while simplifying the wine experience to make it accessible and enjoyable. Additionally, our extensive training for over 400 F&B staff ensures that every interaction reflects excellence, allowing guests to have unforgettable experiences that seamlessly blend global flavours with local charm.

“Quality is non-negotiable – it’s about setting a standard that delights our guests while simplifying the wine experience to make it accessible and enjoyable”

Q: Given your experience with premium wine portfolios, what strategies will you implement to introduce global wine and spirit trends to guests?

WM: My previous experience managing premium wine portfolios for export to over 100 countries has taught me the importance of highlighting unique offerings tailored to diverse client bases. At Cinnamon Life, we bring the best of global wine and spirits trends to the forefront, ensuring that our guests are exposed to cutting-edge beverage experiences.

This includes curating a wine list that reflects the finest selections from around the world, complemented by thoughtfully paired dining options. Additionally, leveraging my background as a sommelier in some of Africa’s top restaurants, I hope to create a strong platform to showcase Sri Lanka’s growing reputation as a destination for world-class hospitality.

Q: How do you plan to create distinctive wine and dining experiences that align with Cinnamon Life’s vision of becoming a world-class integrated resort?

WM: My vision is to transform Cinnamon Life into a sought after destination for wine and food connoisseurs. Through partnerships with organisations such as Star Wine List and drawing on my experience winning accolades such as the Eat Out Woolworths Restaurant Awards, I’ve gained insights into curating unforgettable wine and dining experiences.

At Cinnamon Life, we will focus on harmonising global culinary practices with Sri Lanka’s vibrant flavours, ensuring that every meal tells a story. By fostering innovation and emphasising quality, we aim to deliver not only meals but transformative experiences that resonate with guests long after they’ve left our tables.

Q: What excites you most about working on a project of Cinnamon Life’s scale – and what impact do you hope to make on its F&B operations?

WM: The sheer scale of Cinnamon Life is both a challenge and an incredible opportunity, which excites me immensely. It’s rare to be part of a project of this magnitude, and I see it as a platform to redefine Colombo as a top tier destination for food, beverages and hospitality.

Working with a dynamic team, I’m inspired by the chance to create something extraordinary that leaves a legacy. My hope is to elevate Cinnamon Life’s F&B operations to a level where they set the benchmark for service and quality in the region.

By showcasing what Sri Lanka can offer, I believe we can attract global attention and position Colombo as the ultimate destination for dining and hospitality in South Asia.

– Compiled by Tamara Rebeira

Telephone 2220000  |  Email hello@cinnamonhotels.com  |  Website www.cinnamonlife.com