Colombo, Sri Lanka / Est. 2025
dvipa
Premium Culinary Consultancy
Led by chef Wishmalak Perera, we shape food, space, and service into hospitality brands with a point of view.
01 — Consultancy
02 — Architecture
03 — Operations
Colombo, Sri Lanka / Est. 2025
Premium Culinary Consultancy
Led by chef Wishmalak Perera, we shape food, space, and service into hospitality brands with a point of view.
01 — Consultancy
02 — Architecture
03 — Operations
A focused scope
01
Positioning, identity, and narrative for food and hospitality brands that need to hold a defensible place in the market.
03
From founding idea to realised concept. Menu philosophy, spatial brief, service culture, and the brand world around it.
06
The full scope. Architecture, interiors, brand, operations, and launch — one team, one accountability, one standard.
Service / Colombo
Our approach
The restaurants that endure are not the ones with the best single idea. They are the ones where the kitchen, the room, the menu, and the brand all proceed from the same conviction.
We work across all of those disciplines because separating them is what produces the gap between how a place looks and how it actually runs.
“food, space and identity are not separate disciplines. we treat them as one.”
The culinary lead
chef / co-founder / culinary director
Wishmalak leads the culinary point of view at DVIPA — from menu architecture and product development to the realities of a kitchen in service.
His work is grounded in the belief that a memorable restaurant is not a collection of dishes. It is a system of decisions, repeated with care.
Meet the founders