Chef Hari Giri

Chef Hari Giri was born in Gulmi district of Nepal and grew up in a modest environment where opportunities were limited but determination was strong. Now based in Butwal, he has built a career in the hospitality industry through persistence, hard work, and a commitment to continuous learning. His journey into the culinary world began more than a decade ago with very humble beginnings, eventually growing into a career that combines professional cooking with hospitality education and training.

Hari’s first experience in the hotel industry started in India, where he worked in a hotel kitchen washing utensils. Although the role was simple, it provided him with his first exposure to the discipline and teamwork of a professional kitchen. After several months, he continued working at the same hotel as a kitchen helper for over a year, gradually learning about kitchen operations and food preparation while observing experienced chefs at work.

Despite the challenges he faced in his early years, Hari remained determined to continue his education. After returning to Nepal, he resumed his studies while balancing demanding work schedules. During this time, he worked nights in hotel kitchens and attended classes during the day. Through dedication and perseverance, he eventually completed his Bachelor’s degree in Hotel Management (BHM) from Kantipur University in 2019.

As his career progressed, Hari continued to strengthen his culinary skills through both professional training and practical experience. He completed Chef de Partie (CDP) training at Hotel Avenue in Butwal, where he refined his knowledge of food production and kitchen management. Over the years, he worked in several hospitality establishments in Butwal, gaining valuable experience in both small and large hotel operations.

His professional journey includes working at Darcy’s International Hotel in Butwal as Chef de Partie, where he further developed his technical cooking skills. Later, he joined Maharaja Resort in Butwal, where he served as Chef de Partie and was eventually promoted to Sous Chef. These roles allowed him to take on greater responsibilities in kitchen operations, food production management, and team coordination.

Alongside his culinary career, Hari developed a strong interest in hospitality education and training. Recognizing the need to support young people who want to build careers in the hospitality sector, he pursued professional training programs such as Training of Trainers (TOT) and Assessor training through CTEVT. These programs prepared him to move into teaching and mentorship roles within the hospitality education sector.

Over the past several years, he has served as a Food Production Lecturer at several hospitality institutions in Butwal, including Asian School of Tourism and Hotel Management, Panini College of Hospitality, and Sterling International College of Hospitality. In these roles, he has been responsible for teaching practical culinary skills, preparing lesson plans, developing training manuals, and conducting both written and practical examinations for students.

Hari’s work as an instructor focuses heavily on practical learning and industry readiness. He regularly conducts hands-on culinary training, guides students through kitchen techniques, and works closely with them to ensure they understand both the technical and professional aspects of the hospitality industry. He also helps connect graduates with employers and encourages entrepreneurship among young trainees who wish to start their own food-related businesses.

In addition to his academic work, he is actively involved in vocational training and skills development programs. He currently serves as a trainer associated with tourism training initiatives in the Lumbini region, supporting programs that prepare young people for careers in hospitality and tourism.

Continuing his commitment to hospitality education and industry development, Hari has also collaborated with colleagues and friends to establish a hospitality college in Butwal. Through this initiative, he hopes to create more opportunities for aspiring chefs and hospitality professionals to gain practical training and build sustainable careers.

Today, Chef Hari Giri is known not only for his culinary experience but also for his dedication to teaching and mentoring the next generation of hospitality professionals. His journey from a kitchen helper washing dishes to becoming a chef, trainer, and hospitality educator reflects resilience, determination, and a deep belief in the power of skill-based education.

Through his work in kitchens, classrooms, and training programs, he continues to support young people in building careers in the hospitality industry while contributing to the growth of Nepal’s culinary and tourism sectors.