Chef Bead Prasad Adhikari

Executive Chef | Culinary Instructor | Global Hospitality Professional

From the historic hills of Nuwakot to the skies at 30,000 feet, and now to professional kitchens in the United States, the journey of Chef Bead Prasad Adhikari is a story of courage, curiosity, and continuous reinvention.

Born on August 22, 1983, in Nuwakot, Nepal, Bead Prasad Adhikari grew up surrounded by heritage, spirituality, and simplicity. Raised by his parents, Hari Prasad Adhikari and Radha Adhikari, he was taught early the values of hard work, discipline, humility, and responsibility. Nuwakot’s cultural richness and rural lifestyle shaped his character long before his professional journey began.

At the age of five, recognizing the importance of education, his family sent him to Kathmandu. The transition from a quiet hometown to the bustling capital was challenging, but it planted the seeds of independence and adaptability that would define his future.

Living away from home during his teenage years, Bead found comfort and confidence in the kitchen. Cooking became more than a daily necessity — it became a form of expression. After completing his School Leaving Certificate (SLC), he made a decisive choice: to pursue culinary training at Expansion Human Resource Management, Rabi Bhawan.

His professional kitchen journey began in 2000 as a Trainee Cook at Yin Yang Restaurant & Bar in Kathmandu. What followed were years of learning through experience — from cooking for cooperative catering projects to serving as Head Cook at the Kathmandu Academy of Tourism & Hospitality (KATH). These early roles taught him scale, responsibility, and leadership.

In 2004, Bead joined Casino Tara under Hyatt Regency Kathmandu as Commis III, quickly rising through the ranks. His discipline and hunger to learn stood out. But Bead’s ambition extended beyond Nepal.

In 2008, he took a bold leap to the United Arab Emirates, a move that transformed his career. By 2009, he was working as Commis I at Dubai International Airport Hotel, and soon after joined Radisson Blu Hotel in 2010.

At Radisson Blu, Bead’s career flourished. Promoted from Demi Chef de Partie to Junior Sous Chef, he earned multiple internal recognitions — including Most Creative Employee, Most Energetic Employee, and Most Friendly Employee across multiple years. These awards reflected not just skill, but attitude, creativity, and team spirit.

In 2014, Bead embraced one of the most unique chapters of his career by joining Etihad Airways as an In-flight Chef. This role blended his culinary expertise with aviation service, allowing him to cook for VIPs, VVIPs, and celebrities on international routes.

Serving guests from diverse cultures at cruising altitude required precision, adaptability, and deep understanding of global tastes. Over six years, Bead became a trusted culinary professional in the skies, backed by specialized in-flight chef training, aviation first aid, food safety, and flight attendant certification.

After more than a decade abroad, Bead returned to Nepal with a mission to share his global experience. From 2021 to 2023, he served as Executive Chef and Head Culinary Instructor at Skills Factory Nepal Pvt. Ltd., training aspiring chefs with a focus on discipline, food safety, and professional standards.

In 2022, he also became Executive Chef and Managing Director of Kathway Restaurant in Sinamangal, Kathmandu — blending entrepreneurship with culinary leadership.

Throughout his career, Bead invested heavily in professional development. He completed Level 3 Food Safety Supervision, HACCP, Food Safety Manager Training (USA), and multiple hospitality leadership programs. He remains an active member of international culinary communities and was honored with the Global Nepalese Chefs Award 2025.

Today, Chef Bead Prasad Adhikari resides in the United States, working as Executive Chef at Everest Golden Moon Restaurant, California. Here, he continues to elevate Nepali cuisine on an international stage — blending authenticity with global presentation, and tradition with professional excellence.

Chef Bead’s journey is not just about food — it is about service, resilience, and lifelong learning. Whether cooking in a village kitchen, a five-star hotel, an aircraft galley, or a U.S. restaurant, he carries the same philosophy:

From Nuwakot to the world, Chef Bead Prasad Adhikari stands as a proud representative of Nepali culinary talent — inspiring young chefs to dream beyond borders while staying rooted in values.