• Global cuisine inspired by travel to 60 countries
• Alum, Hyatt Regency, Carnival Cruiseline
• Chef, Bon Appetit
I was born in Syangja in the western part of Nepal to a family of organic farmers. I was raised to appreciate great ingredients and cooking.
I attended culinary school in Nepal, then started my career cooking in India and Kuwait, before working at the Hyatt Regency in Kathmandu Nepal for 2 years as a commis chef. In 2002 I took a job as a chef with Carnival Cruise Lines. I visited over 60 countries with this job and developed an appreciation for global cuisines.
I now cook as a global chef combining all different flavors and spices to create great dishes from across the world.