He built it the slow way, with early lessons, long shifts and the same dish made again and again until it was right. Today he is Head Chef at Fairfield by Marriott Kathmandu Thamel, with deep command of Indian cuisine. Behind that title are years of steady hard work, and the awards and certificates to prove it.

No Plan, Just Effort

He was a young man from Khotang who went to India without knowing what work he would do. He only knew he wanted to work, learn and build a better future.

About ten days after arriving, he found a job at a club. It was not glamorous, but he gave it his full attention. He watched the chefs, studied how food was prepared, and slowly fell in love with the kitchen. He had no connections and no training. He had effort, and he used it.

The Tandoor Years

His first real chance came in the tandoori section of a catering company. He stayed almost two years, learning kebab making, marination, spices, heat and timing.

The tandoor does not forgive laziness. A few minutes too long and the dish is ruined, so he practised, made mistakes, corrected them and tried again. In 2009 he joined a Delhi restaurant as Commis II, and his employer later called him an Indian tandoor specialist, noting his honest and punctual work. Hard work is not only about long hours. It is about doing the job properly, every single day.

Earning His Place

When The Westin Gurgaon called him for a food test, he did not try to show off. He cooked the Indian food he had practised for years, and the chef was impressed. A five-star kitchen asked for much more than good cooking: hygiene, standard recipes, mise en place and teamwork. He kept learning from every senior chef, and over three years and seven months he earned a promotion to Commis I.

His effort showed in big moments. He was trusted to run the tandoor section alone at two banquets, one for 350 guests and one for 400. He also helped the team reach a food safety audit score of 96.75%. The hotel recognised both with its "You Created a WOW" awards, in 2013 for banquet service and in 2014 for food safety.

Starting Over, Again and Again

Hard work also means being willing to begin again. At Sheraton Hyderabad, he stepped into South Indian cooking, which is very different from the tandoor food he knew. He then worked as Chef de Partie at The Den in Bengaluru.

Across ten years in India, he met Awadhi galouti, Punjabi tikkas, Rajasthani laal maas and coconut-rich curries from the South. Each was a new test, and each time he chose to study before he judged. That patience made his Indian cuisine knowledge deep, not just wide.

Taking It Home

In 2019, he returned to Nepal to join Kathmandu Marriott Hotel. Over about five years he became Demi Sous Chef and then Sous Chef. Later, at Hyatt, he rose to Chef de Cuisine, and at Fairfield by Marriott, he became Head Chef.

Along the way, he turned Indian technique into his own style. His curries are built in layers, with base spices for body, whole spices for aroma and finishing spices for freshness. His menus place butter chicken, seekh kebab and dal makhani beside momo, timur chicken and Mustang aloo.

Recognised for the Work

His effort kept getting noticed. At Kathmandu Marriott, he was named Cleanliness Champion in 2021 and received a Certificate of Appreciation for his essential service during COVID-19. In May 2022, he was named Brilliant Executive of the Month for his initiative and contribution.

He also became a teacher. Marriott certified him as a Departmental Trainer in 2022 and renewed it in 2023, the same year he completed its Essential Skills for Supervisors and Managers programme. At Hyatt Centric, he earned a skills training certificate in 2025. Each one shows a cook who grew by helping others grow.

Still Learning

Even now, he keeps working on himself. He holds First Aid and CPR and Basic Life Support training, and he attended a Molecular Gastronomy Masterclass in 2024 to explore modern techniques. In 2026 alone, he earned a National Skill Certificate in food production, completed management-level food hygiene and HACCP training, and received a Professional Chef Instructor and Advisor certificate from StarChef Hospitality. These honors are evidence that a hard worker never stops growing.

His story has no secret. It has a young man, a tandoor and a long list of ordinary days handled well. For anyone starting with nothing, his message is simple: keep showing up, and let the work speak.