Chef Kusum Dhital

Chef Kusum Dhital’s journey from the serene village of Kothari, Tulsipur in Dang, Nepal, to the vibrant kitchens of North Goa, India, is a story of resilience, passion, and the pursuit of culinary excellence. Born into a family deeply rooted in hospitality, Kusum was nurtured in an environment where feeding travelers and mystics was a daily practice. Her grandfather celebrated her birth as a divine blessing, and from her earliest years, she absorbed the values of generosity, service, and the transformative power of food.

Life, however, was not without its challenges. During Nepal’s Maoist insurgency, Chef Kusum’s family lost much of their ancestral property, thrusting them into financial uncertainty. Despite these hardships, her parents shielded her and her younger brother from adversity, ensuring they received quality education and instilling in Kusum a determination to carve her own path. Witnessing her father navigate this crisis with dignity and her mother’s unwavering support ignited in her a fiery determination: she would build her future with courage and perseverance.

Initially drawn to the medical field, Chef Kusum’s ambitions shifted when a mentor suggested she explore the culinary arts. She enrolled in the Australian-accredited Certificate III in Commercial Cookery at the Pacific Hospitality and Culinary Academy, a decision that transformed a budding curiosity into a lifelong passion. Cooking became more than a skill—it became her art, her language, and her calling. She approached the kitchen as both a scientist and an artist, learning to balance flavors, textures, and presentation to create dishes that resonate deeply with the human palate.

Chef Kusum’s professional journey began in India at Fortune Resort Kalimpong, where she honed fundamental culinary skills, from vegetable preparation and knife techniques to mastering the five “Mother Sauces.” Her return to Nepal saw her rise through prestigious hotels, including Fortune Resort and Wellness Spa in Bhaktapur and Anuttara Lords Plaza in Kathmandu, where she worked as Demi Chef de Partie. Here, she mastered continental cuisine, trained junior chefs, and refined her technical precision. Her talent, dedication, and creativity quickly distinguished her as a culinary professional to watch.

Ambition and curiosity eventually took Chef Kusum across borders to Tamaliso Boutique Resort in Morjim, North Goa, India, where she currently serves as Chef de Partie. Working alongside Executive Chef Virender Singh Rai, she has embraced the challenges of luxury hospitality, leading kitchen teams, managing inventory, implementing stringent food safety protocols, and curating menus that celebrate both innovation and authenticity. Chef Kusum has developed signature dishes such as Chicken Cordon Bleu, Stuffed Grilled Chicken with Red Wine Sauce, Lobster Thermidor, and Grilled Salmon, each crafted with meticulous attention to detail and artistic flair.

Beyond her technical expertise, Chef Kusum believes in modern leadership in the kitchen — one rooted in collaboration, respect, and mentorship. She guides her team with patience and clarity, creating an environment where learning, creativity, and excellence thrive. Her dedication was recently recognized when her team and resort won the prestigious “Best Sundowner in Goa 2026” at the Food Connoisseurs India Awards, a testament to her leadership and culinary vision.

For Chef Kusum, the journey is ongoing. She aspires to become Nepal’s one of the first female Executive Chef, to showcase Nepali culinary pride on international stages, and to mentor the next generation of chefs. Her story reflects that with passion, resilience, and continuous learning, even the humblest beginnings can lead to global excellence. Through every dish she prepares, Chef Kusum Dhital carries the flavors, traditions, and spirit of Nepal, turning each plate into a story of heritage, innovation, and inspiration.