Chef Kumar Chalise

Culinary Educator, Cultural Ambassador, and Global Gastronomic Force

Born and raised in Kathmandu, Nepal, Chef Kumar Chalise has risen to become one of Nepal’s most respected culinary professionals and a true ambassador of Nepali cuisine on the global stage. The son of Ebindra and Bimala Chalise, Kumar pursued his early education at Pashupati Multiple Campus, completing a Bachelor in Business Studies. However, it was the professional kitchen - not the corporate world - where he found his calling.

Chef Chalise began his culinary journey in 1996 as an apprentice at Hotel Annapurna in Kathmandu. From the outset, he demonstrated both humility and a hunger to learn, traits that would define his remarkable ascent in the food world. His pursuit of culinary excellence took him abroad to Dubai, where he worked in renowned establishments like Dubai Gulf Inn, Grand Hotel, and K-Port Inn, expanding his knowledge of international cuisines and sharpening his skills in a dynamic global environment.

Over the years, Chef Kumar Chalise took on increasingly influential roles in Nepal’s culinary scene, serving as Head Chef, Corporate Chef, and Consulting Chef for several notable institutions such as Global College, GATE College, Royal Singi Hotel, MOJO Boutique Hotel, Crunchy Fried Chicken, Bajeko Sekuwa, and Jambudeep Banquet Chain. He also made significant contributions to the food and hospitality sectors by working with leading food courts, hotels, and restaurants including Cafereena, Civil Mall, Marco Polo Hotel, and Times Square Food Court.

Chef Chalise's impact extends far beyond Nepal. In 2013, during a food festival in Macau with participation from 32 countries, his Nepali food stall earned the highest sales, earning him the Best Chef Performance Award. He introduced Nepali cuisine to Australian diners at the Sydney Food Festival in 2016 and made a lasting impression with a successful pop-up event. In 2014, at the Chur-Passugg Festival in Switzerland, he served over 2,000 guests, garnering attention in local media. In 2017, he was invited by the Swiss Hotel Association to lead a week-long Nepali pop-up restaurant in Thun, Switzerland.

Chef Kumar has represented Nepal globally, advocating for the rich diversity of Nepali cuisine at international food summits such as Foodtrex Spain and London, in collaboration with the Nepal Tourism Board. His dedication also shines through in his humanitarian efforts. As part of the World Chefs Without Borders program, he helped serve over 10,000 people in Myanmar. He has also worked with Swiss Contact to train women from marginalized communities in Nepal, empowering them through culinary skills.

An accomplished author and educator, Chef Kumar has published several culinary books including 100 Recipe Guidebook, Steps of Culinary Arts, Food Hygiene, and Pork Culinary. His book Steps of Culinary Arts has been endorsed by CTEVT (Council for Technical Education and Vocational Training) and is now part of the official curriculum in hospitality colleges across Nepal. With over a decade of experience as a culinary instructor, he has taught food production and hygiene at institutions such as GATE College and Global College, while regularly serving as a guest lecturer nationwide.

Chef Kumar is also a certified assessor and trainer, playing key roles in hospitality skill assessments and DACUM-based course development in TVET. He served as an executive board member of the Chef Association of Nepal from 2016 to 2019 and worked as a national coordinator for the Swiss Development Corporation (SDC) during the 2019 National Skill Competition in Cookery. As a respected culinary judge, his presence has been sought in various national-level cooking competitions.

Chef Chalise’s dedication to promoting Nepali cuisine has taken him across continents, from Germany and France to Qatar, Russia, South Korea, and the United Kingdom. His work emphasizes not just flavor but the cultural narrative behind food - positioning momo, dal-bhat, and indigenous ingredients as culinary ambassadors for Nepal.

Today, Chef Kumar Chalise continues to serve as a mentor and innovator. He is currently involved with 8848 Momo House in Australia and previously worked as a corporate freelancer with Nepalese Fast Food Franchise Company, helping to shape the culinary identity of over 45 restaurant outlets across Nepal. As the recipient of the Cosmopolitan and Corporate Chef of the Year awards in 2018 and 2020, his mission remains rooted in excellence, education, and elevating Nepali cuisine to global recognition.