Chef Binod Baral

Momo Shiromani, Culinary Visionary & Ambassador of Nepali Gastronomy

From the vibrant heart of Nepal’s Malekhu Bazaar to kitchens and airspace across the globe, Chef Binod Kumar Baral has embarked on a culinary journey that defines passion, heritage, and innovation. More than a chef, Binod is a food curator, an international ambassador of Nepali flavors, and an inspiring voice in the culinary world - all rooted in the spirit of a simple dumpling: the Mo:Mo:

Roots in Malekhu, Beginnings in Pokhara

Born on April 27, 1979, and raised in Pokhara, Chef Binod’s earliest memories are steeped in community, food, and entrepreneurship. His maternal uncle, a pioneer of Malekhu Bazaar—famed for its fish, riverside cafes, and rich commerce-instilled in him the values of local culture and hospitality. By his late teens, Binod had opened his first eatery, River Sound, showcasing an early drive to merge tradition with business acumen.

From Nepal to London: Building a Culinary Career

In 1999, at the age of 20, Binod relocated to London to study hotel management. It was there that his culinary talents began to flourish. He earned his stripes at Zerini Haute Cuisine in Kew Gardens and soon became the youngest Group Executive Head Chef at The Bombay Bicycle Club by the age of 23. His fast ascent was the result of immense skill, dedication, and innate understanding of flavors.

In 2010, he joined the prestigious DO & CO Group as Global Head Chef of Asian Cuisine. In this role, he led high-profile catering for international airlines, luxury lounges, FIFA World Cups, Formula 1 races, and Champions League finals. Chef Binod’s menus served heads of state, athletes, and global travelers in over 81 airlines daily — an extraordinary testament to his leadership and culinary finesse.

The Momo Shiromani: Reinventing a Cultural Icon

Despite a rising global career, Binod never lost sight of home. He fell in love all over again with the momo - a humble, nostalgia-rich dumpling that symbolizes Nepal’s unity and diversity. Embracing its cultural significance, he rebranded it as the “Momo Shiromani”, pioneering creative and sustainable fillings, presentation artistry, and ingredient sourcing.

But for him, momo is more than just food - it’s a story: of family, comfort, emotions, and identity. This philosophy resonated worldwide, earning him official recognition at the UK’s House of Lords as a champion of Nepali culinary culture.

Building Culinary Bridges & Sustainable Futures

Chef Binod’s work extends far beyond kitchens. Anchored in farm-to-table principles, he emphasizes locally grown produce, seasonal vegetables, and age-old cooking traditions. A strong advocate for Nepal’s post-pandemic revival, he promotes experience-driven tourism, wellness-driven food travel, and the interconnection of agriculture, remittance, and branding.

He continues to serve as a Brand Ambassador for Timur Gin, Gurkha Beer, and Tapari, further elevating Nepali flavors and styles. His philanthropic roles include positions with the Gurkha Centre, the Everest Marathon, and global goodwill ambassadorships for Nepal and the UK—channels through which he drives greater cultural and culinary dialogue.

Mentorship, Entrepreneurship & Legacy

Currently, Chef Binod is planting seeds for Nepal’s culinary future. Projects like the Binod Baral School of Hospitality and Malekhu Steam Kitchen aim to empower young chefs, build rural food tourism, and strengthen local artisan economies. His commitment is to train the next generation, build soft-power ties through cuisine, and deepen Nepal–global culinary diplomacy.

He’s one of the top 50 chefs “From Bombay to Britain” cook book (2016)

His personal and professional milestones reflect a legacy rooted in hard work, cultural pride, and relentless creativity. From teaching in apprenticeships, founding food festivals, to mentoring culinary entrepreneurs, his purpose remains constant: harnessing the transformative power of food.

One Momo at a Time

Chef Binod Baral is more than a name in the kitchen—he is the living, breathing extension of Nepal’s cultural fabric, serving steamed dumplings as symbols of unity, flavor, and pride. Whether cooking under the Himalayan sky or presenting dishes at international galas, his message is clear: Food is identity. Food is diplomacy. Food is community. And with every momo served, he is shaping a culinary legacy that transcends borders.