Chef Arjun Kumar Ranabhat

Chef Arjun Kumar Ranabhat now envisions opening his own michelin-starred Nepali restaurant and his story begins in the lakeside city of Pokhara, Nepal, where the aroma of home-cooked meals first sparked his lifelong passion for food. Growing up, he spent countless hours watching his mother prepare traditional dishes with patience, care, and creativity. Her cooking was more than just nourishment—it was an expression of love, culture, and identity. That influence became the foundation of his dream: to carry the flavors of Nepal to the wider world.

Determined to follow that path, Arjun pursued a Bachelor of Science in Hotel and Culinary Management from Vel’s University in Chennai, India, graduating in 2005. This education marked the beginning of a journey that would take him far beyond Nepal’s borders, into some of the most respected kitchens across the globe. His early career began humbly yet ambitiously as Lead Line Cook at The Jefferson Hotel, where he immersed himself in the world of luxury dining. From there, he moved on to Fiola Italian Restaurant as Chef Tournant, mastering handmade pasta and delicate sauces, sharpening his fine dining expertise.

His dedication and skill quickly earned him greater responsibilities. At The Hay-Adams Hotel, he thrived under the demands of maintaining impeccable standards, before stepping into one of the most defining chapters of his career: Café du Parc at the Willard InterContinental Hotel in Washington, D.C. Under the mentorship of the renowned Executive Chef Serge Devesa, Arjun helped craft a new French menu, led terrace seasons, managed banquet operations, and executed high-profile events that placed him firmly among the rising culinary leaders of his generation.

In 2016, his journey took a bold turn when he became Corporate Executive Chef at Cuisine Solutions in Sterling, Virginia. Here, Arjun stepped into the global stage, pioneering innovative dishes, designing menus, overseeing restaurant openings, and developing large-scale culinary concepts. His training with the Culinary Research & Education Academy under Bruno Goussault—father of sous vide—gave him mastery of cutting-edge techniques such as sous vide cooking, cryo concentration, and molecular gastronomy. These skills, coupled with certifications in HACCP, GMP, food safety, and more, equipped him to push the boundaries of what food could be.

Recognition soon followed. Arjun became a distinguished member of the Académie Culinaire de France, one of the most prestigious culinary institutions in the world. His work was celebrated by The Washington Post, Eater, and Fox 5’s Hometown Hero segment, not just for his talent in the kitchen but for his humanity and generosity outside of it. At his restaurant, Bombay Street Foods at National Harbor, he leads weekly food drives, feeding those in need and proving that food can be a powerful tool for compassion. He has even extended this mission across borders, such as during the Maui fires in Hawaii, where he cooked for families devastated by tragedy.

Despite his demanding career, Arjun has always carried his roots close to his heart. He returns regularly to Nepal, giving back to his village and keeping alive the traditions his mother once taught him. At home in the U.S., he treasures his time with his wife and son—riding motorcycles, traveling, and cooking together as a family. These moments ground him, fueling his belief that true success lies in balancing ambition with love, family, and service.

Looking to the future, Arjun envisions opening his own Michelin-starred Nepali restaurant, blending the finesse of modern French techniques with the soul of Nepali cuisine. More than just a restaurant, it will be a tribute to his mother’s memory and a cultural bridge between Nepal and the world. His dream is not simply to earn accolades but to put Nepali gastronomy on the global map, inspiring pride at home and admiration abroad.

From the kitchens of Pokhara to the Michelin-starred dining rooms of Washington, from feeding the hungry to mentoring young chefs, Chef Arjun Ranabhat’s journey is one of resilience, vision, and heart. His story is proof that food is more than flavor—it is heritage, compassion, and a legacy that continues to grow with every dish he creates.