Chef Bal Krishna Shrestha

Born in the historic Newar town of Pharping, about 23 kilometers from the bustling capital city of Kathmandu, Chef Bal Krishna Shrestha’s journey into the world of culinary arts is a story of passion, perseverance, and dedication. Growing up in a culturally rich community, he completed his early schooling in his hometown before moving to Kathmandu to pursue higher education in business studies. While his academic background initially led him toward various jobs in the corporate and service sectors, his true calling gradually emerged in the kitchen.

Determined to follow his passion, Chef Bal Krishna sought professional culinary training at a time when formal opportunities in Nepal were limited. With encouragement and mentorship from the renowned Chef Pushpa Thapa Magar, he joined the in-service chef training program organized by the Chef’s Association of Nepal. Under this rigorous training program, he gained hands-on experience in one of Kathmandu’s prestigious five-star hotels, laying the foundation for a remarkable culinary career.

Chef Bal Krishna began his professional journey in Nepal’s hospitality sector, working at respected establishments such as Hotel Sherpa and later at Radisson SAS Hotel Kathmandu. At Radisson, he worked in the Italian specialty restaurant Olive Garden, mastering the art of pizza and pasta preparation and developing strong technical skills in international cuisine. During this time, he also shared his knowledge as a cooking instructor at the Expansion Cookery Training Centre in Nepal, mentoring aspiring chefs and contributing to the growth of the country’s culinary talent.

In 2002, Chef Bal Krishna further demonstrated his leadership by serving as Head Chef at Phora Durbar Café under the American Mission Association in Nepal. Soon after, he expanded his career internationally, moving to Ireland where he joined the prestigious Radisson Blu hotel group. Beginning as a Demi Chef de Partie at Radisson Blu St. Helen’s Hotel, he steadily climbed the professional ladder through dedication and consistent excellence. He served as Pastry Chef and Banqueting Chef, managing large-scale events and producing high-quality desserts and banqueting menus for hundreds of guests. 

His commitment and leadership led to his promotion to Senior Sous Chef at Radisson Blu Royal Hotel Dublin, where he spent more than a decade supporting executive kitchen operations, maintaining exceptional standards of food quality, and helping the hotel achieve top customer satisfaction ratings across the global brand. Today, Chef Bal Krishna serves as Head Chef at the same hotel, working closely with the Executive Head Chef to oversee large-scale culinary operations at the Dublin Royal Convention Centre and Wine Bar. His role involves leading kitchen teams, designing menus, ensuring strict food safety standards, managing budgets, and maintaining operational excellence.

Over the course of nearly three decades in the culinary profession, Chef Bal Krishna has developed expertise across multiple cuisines and kitchen disciplines. Known for his calm leadership, strong organisational ability, and excellent communication with both management and kitchen teams, he has built a reputation as a reliable and respected culinary professional.

His achievements reflect his dedication to the craft. In 2000, he won a Gold Medal at the Australian Culinary Challenge and received the prestigious “Mr. Radisson” Award from Radisson Hotels for outstanding performance. He has also contributed recipes to local newspapers in Nepal, demonstrated cooking live on national television, and earned recognition as Employee of the Month during his early career.

From a small Newar town in Nepal to leading kitchens in an international hotel brand in Europe, Chef Bal Krishna Shrestha’s journey embodies resilience, humility, and a lifelong commitment to culinary excellence. His story continues to inspire young chefs from Nepal who aspire to build global careers while carrying the flavors and spirit of their homeland to the world.