Chef Abish Chhetri

Chef Abish Chhetri represents a new generation of Nepalese culinary professionals building their careers through focus, discipline, and hands-on learning. Originally from Pokhara, Kaski, Nepal, he entered the hospitality field with a clear interest in cooking, food presentation, and the creative side of professional plating. For him, food is not only about preparation; it is also about balance, detail, and the experience created on the plate.

After completing his higher secondary education, Chef Abish developed his culinary foundation through professional training at Kantipur Hotel Training Center. That early training introduced him to the discipline of kitchen operations, food preparation, hygiene standards, and the basic structure of a professional culinary environment. It helped him understand that becoming a chef requires more than interest—it demands consistency, patience, teamwork, and the willingness to improve every day.

His professional journey began in Nepal at Pokhara Grande Hotel, where he worked as a Commis Chef and gained practical experience in daily kitchen preparation, banquet support, buffet operations, food quality control, and timely service. This first stage gave him a strong base in real kitchen workflow and helped him understand the importance of cleanliness, organization, and teamwork during busy service periods.

Chef Abish later moved to the Maldives, where he continued his growth in luxury resort kitchens. At The Westin Maldives Miriandhoo Resort, he worked in the cold kitchen section, preparing salads, appetizers, cold platters, garnishes, buffet items, and à la carte preparations. This experience strengthened his attention to presentation, ingredient handling, HACCP procedures, stock rotation, and the precision required in international resort dining.

Currently, Chef Abish is working as a Commis Chef at Centara Grand Lagoon Resort Maldives. His responsibilities include preparing high-quality dishes according to hotel standards, assisting senior chefs, handling mise en place, supporting breakfast buffet service, managing cold kitchen operations, receiving and storing ingredients properly, following FIFO procedures, and maintaining food safety and hygiene standards. Working with a multicultural kitchen team has also helped him build confidence, communication skills, and adaptability in a professional international environment.

Chef Abish’s culinary interests are strongly connected to fine dining and Continental cuisine. He enjoys creating dishes that combine flavour, texture, and attractive presentation. For him, plating is a language of hospitality—one that communicates care, creativity, and respect for the guest before the first bite is taken. His experience also includes Western, Indian, and Arabic cuisine, giving him a broader foundation as he continues to grow in the culinary field.

As a young chef, Chef Abish Chhetri understands that his journey is still developing. What makes his profile promising is not exaggerated achievement, but his steady commitment to learning, improving techniques, maintaining hygiene, and working with a positive attitude under pressure. His goal is to continue growing as a professional chef, explore new culinary styles, and create memorable dining experiences through quality food, thoughtful presentation, and continuous learning.