Alumni Video Series: Meet Ronith Arlikatti

When Ronith Arlikatti joined the very first cohort at Le Cordon Bleu Melbourne, he knew he was taking a leap into something special. Today, he’s the Head Chef at Sri Lankan restaurant Hopper Joint in Melbourne, where he specialises in hoppers, curries and sambals – dishes close to his cultural roots.

For Ronith, choosing to study the Advanced Diploma of Hospitality Management (Commercial Cookery) at Le Cordon Bleu was about more than just learning how to cook.

“The degree from Le Cordon Bleu has helped me progress through my career. We studied not just food, but also business, how to make a realistic financial plan, a detailed business plan, and what is needed to run a restaurant apart from just good food,” he says.

Originally, Ronith had planned to study in Australia years earlier, but fate intervened.

“When I was applying to Melbourne, the school didn’t exist. Luckily, my visa didn’t go through at that time. When it finally did, the campus had just opened and I took the opportunity. I feel so lucky to have been part of the very first cohort.”

One of his fondest memories of Le Cordon Bleu was simply the scale and quality of the training environment.

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The experience, networking, knowledge and constant guidance are all part of the package that Le Cordon Bleu offered me – and still continues to offer me.

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“My favourite thing about Le Cordon Bleu was that everything was so big. You won’t find that in any professional kitchen… Cooking in those luxurious kitchens was an amazing experience.”

Beyond the skills and knowledge, Ronith believes Le Cordon Bleu gave him something priceless: confidence, connections and lifelong mentorship.

“It was definitely worth the investment. The amount that you put in and what you get back is priceless. The experience, networking, knowledge and constant guidance are all part of the package that Le Cordon Bleu offered me – and still continues to offer me.”

Reflecting on his journey, Ronith is passionate about encouraging the next generation of chefs.

“The hospitality industry is very satisfying to work in, and very enjoyable, but it’s up to you to make sure you keep that passion alive. Cooking, learning, tasting and eating a lot is part of it. Every time you go out, you learn something new and there’s always a friend in the industry who will look after you.”

From a pioneering student in Melbourne’s first Le Cordon Bleu cohort to working as a Head Chef, Ronith’s story is a testament to the power of passion, resilience and the value of world-class culinary education.