Whitman’s Chef Nimal Amarasinghe Named Bon Appétit’s Chef of the Year

Nimal Amarasinghe, affectionately known as Chef Nimal, is a familiar face at Cleveland Commons, known for serving up delicious meals with a smile. As Residential Executive Chef for Bon Appétit Management Company at Whitman College, he takes pride in creating menus that reflect the tastes of diverse campus cultures while reinventing comfort foods.

Recently named Bon Appétit’s Chef of the Year, he is celebrated for more than his culinary skills—he’s admired for the warmth, comfort and connection he brings to campus with every meal.

The Spark That Started It All

Cooking has been a lifelong passion for Chef Nimal. As a young child in Sri Lanka, he pretended to cook alongside his mother, eventually helping her prepare family meals.

“When I was little, I would grab a real pot and fill it with water and the ingredients that I would see my mom use,” he says. “Then, when I got older, I actually got to help her for real in the kitchen,” he says.

He originally went to school in Japan to pursue computer science and paid his way by working in restaurants and hotels. It reignited his passion for cooking, which led him to change course and enroll in a culinary school in Seattle—where he ultimately made his way to Whitman.

More Than a Meal

Chef Nimal says the best part of working on campus is bringing students a little piece of home while encouraging them to try new foods.

“Students are my No. 1 priority. My son is 19 years old, so I think of all Whitman’s students as my kids,” he says. “Many are far away from home. I want to bring them something familiar while also exposing them to new flavors and combinations.”

Cleveland Commons’ multistation layout aligns with his approach. With stations from Grill to Global, Sushi to Noodles, and everything in between, students can return to familiar favorites or branch out to try something they’ve never had before.

Chef Nimal often reimagines classic dishes—like grilled cheese—adding his own spin with local, farm-fresh ingredients. He draws inspiration from campus events—cultural, religious and seasonal—and welcomes requests from students, staff and faculty.

His menus are as inclusive as they are flavorful—featuring meat, vegetarian, vegan and gluten-free options with attention to allergy needs. His superpower is making vegetables the key ingredient.

“When I am at the serving stations, I ask students to try a small portion,” he says. “Sometimes they say no, but I tell them: If you don’t like it, no problem—but if you do, you can come back for more.”

And they often do.

Cooking Up Community

For Chef Nimal, cooking is about connection.

“I have a great team of cooks who I enjoy teaching, coaching and guiding,” he says. “We take care of the students, staff and faculty. I can’t do this by myself. When they do a good job and a student’s plate is clean, I know we’ve done our job well.”

Beyond the dining hall, Chef Nimal shares his passion for food across campus. He’s mentored student workers and led cooking classes for the Interest House Community, several Blues athletic teams and student clubs.

“There’s one Whitman student who comes to every single cooking class,” he says. “He’s so eager to learn.”

Whitman employees can also request a class to learn simple new recipes. 

Chef Nimal also enjoys taking his skills into the Walla Walla Valley. He partners with the local school district to make cooking fun for young students. And he has been invited to learn from the Confederated Tribes of the Umatilla Indian Reservation (CTUIR), deepening his appreciation for their traditional foods and the connection between food, culture and community.

On the first Friday of every month, Chef Nimal features Indigenous recipes at the First Foods Station. It’s a collaboration between the CTUIR, Whitman and Bon Appétit—the first of its kind at a U.S. college.

“I feel that I am part of Whitman College too,” he says. “In my eyes, Whitman and Bon Appétit is one friendly and supportive community.