Sri Lankan-born Mario Perera was part of the culinary team at the Taj Samudra in Colombo before he moved to London in 1995 to take up the role of commis chef at The Dorchester. He moved on after 15 years to be part of the reopening team for the Four Seasons Park Lane hotel as executive sous chef, returning to the same role at The Dorchester in 2017 before being promoted to executive chef.

Mario follows an esteemed alumnus of great executive chefs, including Jean Baptiste Virlogeux, who launched the hotel’s Chef’s Table in the 1940s, Eugene Kaufler, Anton Mosimann, Willi Elsener, and Henry Brosi, who held the position for over 20 years. Under the guidance of culinary director Martyn Nail, Mario oversees the brigade of chefs within The Dorchester. Mario’s culinary style demonstrates his commitment to quality and a strong responsibility towards local suppliers, farmers, seasonality and sustainability. He is highly regarded for his people skills, always ensuring the development and mentorship of his team is at the heart of his leadership style.

Mario excels at the banqueting side of food & beverage, having had the opportunity to oversee the catering for many high-profile events throughout his career. He is no stranger to presenting his culinary creations to heads of state, diplomats and dignitaries and is exceptionally proud to have served Her Majesty the Queen. Most recently, Mario has overseen the development of the new Asian banqueting concept at The Dorchester. Amongst his accolades, Mario is pleased to have been listed within The Walpole Power List of the 50 most influential people in British luxury.