LIFE LONG IN THE MAKING

I grew up in Nepal and at the age of 18, I moved to India to pursue a culinary education. My culinary journey began early in a family-owned food business, and though I can't pinpoint when exactly I started cooking, by the time I was 11, I could prepare complete meals for my family. Aspiring to become a skilled chef, I realized the importance of both practical abilities and theoretical knowledge, leading me to enroll in culinary school to grasp the fundamental principles of cooking. Over the years, I've gained substantial experience, working in nine different 5-star hotels under the mentorship of renowned chefs. My journey has taken me from Nepal to India, Dubai, and now Canada, all in search of new culinary. opportunities.

My culinary creations often showcase a strong connection to my cultural roots. Whether through cooking techniques, unique ingredients, eating styles, or traditional flavors, my dishes encapsulate the essence of my heritage. Despite continuous learning and growth, my passion for food remains unwavering, driving me to pursue my culinary dream. I have a deep love and appreciation for food, constantly seeking new knowledge and experiences to refine and elevate my skills. Throughout my upbringing, I've been inspired by esteemed chefs I've had the privilege to work with, who imparted valuable skills and industry insights. One concept that resonates with me is "Shodhanam," a Sanskrit term advocating for continuous improvement. This philosophy encourages artists to perpetually learn and evolve, involving making incremental changes regularly to enhance efficiency, refine processes, reduce waste, and elevate overall quality. This principle guides my approach to the culinary craft.