Introducing our 2025 Chef of the Year: Nimal Amarasinghe
- by bonappetit
Chef Nimal with his kimchi fried rice.
Our 2025 Chef of the Year, Nimal Amarasinghe, is 13 years into his career at Bon Appétit and stands out for the way he leads with purpose, innovation, and heart, according to Regional Vice President Michael Aquaro, who nominated him for the award. From the kitchen of Cleveland Commons at Whitman College, Chef Nimal has gained recognition for his dedication to creating a college dining program that is scratch made, culturally rooted, and sustainable.
Chef Nimal is dedicated to fostering the growth of his team, recently mentoring and promoting long-term employees into senior sous chef roles. Daily, he cultivates a culture of continuous learning and cross-training, which has elevated his team’s skills and morale.
In a groundbreaking collaborative initiative with the college’s Native American Outreach office, Chef Nimal and General Manager Shannon Null launched the First Foods Station, which features the cuisines of local Indigenous communities—the Cayuse, Umatilla, and Walla Walla tribes. The permanent station at Cleveland Commons is unique on a U.S. higher education campus.
Chef Nimal at Whitman’s garden party last spring.
After immersive training at the Mission Longhouse, a community space of the Confederated Tribes of the Umatilla Indian Reservation, Chef Nimal introduced a rotating menu that includes cedar-plank smoked rainbow trout, roasted elk loin, and wild root vegetables. The project has been praised by people on campus and in the region for its authenticity, educational impact, and respectful collaboration with Native communities.
In addition to his commitment to facilitating meaningful and culturally relevant dining experiences at Whitman, Chef Nimal is also a disciplined operator. He has driven revenue increases and managed costs without sacrificing quality or sustainability. With contributions from Chef Nimal, Cleveland Commons now boasts LEED Gold certification, has a thriving Eco-Takeouts program, and achieved Blue Zones recognition for plant-forward menuing and an environment that encourages healthy choices.
Chef Nimal’s warm leadership also extends to the nearly 40 student workers, who gain hands-on culinary experience under his guidance. Even those who don’t work in the café receive the benefit from his thoughtful and inclusive approach by enjoying authentic global menus that meet multiple dietary needs. Events like monthly themed dinners reinforce the college’s goal of building community through shared meals.
“Chef Nimal’s work at Whitman College embodies everything we strive for at Bon Appétit: culinary creativity, operational excellence, sustainability, and social consciousness,” writes Michael Aquaro. “He doesn’t just feed this campus community, he inspires it.”