Chef LB Kaushal

Corporate Chef of Siddhartha Hospitality and President of International Nepalese Chef Society (Nepal Chapter)

Born in 1981 in Gulmi in western Nepal, Chef Lal Bahadur (LB) Kaushal has built an extraordinary culinary journey spanning more than two decades across South Asia’s most respected kitchens.

Chef Kaushal’s love of cooking was nurtured early amid the rich tapestry of Nepalese home cooking and regional flavors. After completing his schooling in Butwal, he took his first decisive step toward a culinary career by enrolling at Mahatma Gandhi University in New Delhi, where he earned his Bachelor of Arts in Hotel Management.

His early years in India were marked by hands-on dedication and steady progression through the culinary ranks. From humble beginnings as a kitchen helper and commis cook, he rose to Demi Chef de Partie and Sous Chef positions, eventually holding Executive Chef roles in some of India’s respected hospitality brands. His professional path included tenures at:

• Hotel Samrat, New Delhi

• Red Chilli Restaurant, Delhi

• The Ashoka Hotel – Chinatown Oriental

• The Sariska Palace, Rajasthan

• SRS Hospitality Division

• The Atrium Hotel, Delhi

• Cygnett Hotels and Resorts, where he led a pre-opening team as Executive Chef

Throughout his 20+ years in India, Chef Kaushal earned a reputation as a chef who stays, commits, and delivers — so much so that his employers rarely wished to see him move on. His approach has always been defined by meticulous attention to operational detail, a flair for inspiring kitchen teams, and an unwavering belief in the value of consistency.

Alongside his professional duties, Chef Kaushal also pursued further skill development. He is proficient in modern computer applications relevant to hospitality and completed a one-year industrial training at Hotel Surya Bhopal — an experience that shaped his exacting standards for quality and service.

After returning to Nepal, Chef Kaushal joined Siddhartha Hospitality, one of the country’s leading hospitality groups, as Corporate Chef and Associate Culinary Director. Today, he oversees the food production and culinary operations of over 25 properties, including signature hotels such as Siddhartha Vilasa in Bhairahawa, Summit Lounge Nepalgunj, and multiple establishments throughout Surkhet, Dhangadhi, and beyond. His leadership has been instrumental in positioning Siddhartha Hospitality at the forefront of Nepal’s modern dining landscape.

Chef Kaushal’s influence extends far beyond the kitchen pass. A committed mentor and trainer, he regularly collaborates with prominent educational institutions, offering lectures, workshops, and skill development programs for aspiring chefs. His experience has benefitted thousands of students from:

• Alpine College – Nepalgunj

• Brightland College – Nepalgunj

• GATE College - Nepalgunj

• Sunrise College – Nepalgunj

He frequently serves as a guest speaker at hospitality management colleges and was appointed assessor in national culinary competitions, including the National Skill Cookery and Culinary Competition (2019) and the Inter College Cooking Competition (2025).

In May 2024, Chef Kaushal was elected President of the International Nepalese Chef Society – Nepal Chapter, underscoring his commitment to elevating Nepalese gastronomy on a global platform. Under his stewardship, the Society promotes sustainable practices, intercultural exchange, and the creative reinterpretation of Nepal’s traditional dishes.

Chef Kaushal also embraces modern storytelling. A content creator across social media—Facebook, Instagram, TikTok, YouTube — he shares culinary knowledge, hospitality insights, and motivational guidance for the next generation of chefs.

His professional philosophy is simple yet profound: consistency, integrity, and respect for heritage, qualities that have earned him lasting admiration from colleagues and stakeholders alike.