Title: Chief Executive Officer
Company: Andrew’s Project LLC
Location: Bayonne, New Jersey, United States
Vasantha Perera, Chief Executive Officer at Andrew’s Project LLC, has been recognized by Marquis Who’s Who Top Executives for dedication, achievements, and leadership in food production administration.
Currently, Mr. Perera provides superior service as chief executive officer of Andrew’s Project LLC, which is dedicated to the promotion of the use of gluten-free, Vegan, Non-GMO, and organic ingredients to produce healthy and delicious international meals. His enthusiasm and expertise in this undertaking stems from various experiences on cruise ships, hotels, and resorts around the world. Additionally, from 2007 to 2009, Mr. Perera prospered as corporate executive chef with the Ginza Project, and his culinary expertise has been deployed in the service of heads of state including a former United States president.
Andrew’s Project offers meals prepared with health-conscious ingredients that don’t scrimp on taste such as spinach and mushroom salad, minestrone and fire-roasted tomato soups, and a host of vegan entrées, including vegetable curry, Moroccan chickpeas, and stuffed Portobello mushrooms. For non-vegetarians, Mr. Perera also prepares meals such as filet mignon, sirloin steak, baby rack of lamb, sirloin meatballs, and ribeye steaks.
Mr. Perera honed his skills by earning a Bachelor of Science from the International College of Hospitality Administration, a master’s degree in food and beverage and hospitality from Bridge Switzerland, and a master’s degree in food and beverage in New York. In coming years, his vision is to spread his healthy ideas, while his main goal is to heal people and provide disease-free, healthy, happy foods. As a Buddhist, Mr. Perera wants to help people who are suffering by spreading the good spirit around and providing healthy foods.
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