Chef Parashuram Pathak

A name that embodies Nepali pride, culinary brilliance, and far‑reaching vision on the global gastronomic stage. Hailing from Khandbari, a serene town in eastern Nepal, Chef Pathak’s journey from humble beginnings to the world’s most prestigious kitchens is a story of dedication, unrelenting passion, and a lifelong commitment to the craft of cooking. Raised in a modest household where farming and food were a part of daily life, he learned early on the value of fresh produce, traditional flavors, and the soulful power of meals shared with love. These early experiences laid the foundation for a career that would transcend borders, cultures, and culinary traditions.

He began his formal training at the Hyatt Regency in Kathmandu, where he completed a 43-week industrial placement and took his first serious steps in professional kitchens. From there, his talent and ambition propelled him to the InterContinental Dubai, the first five-star hotel in the city, where he honed his technical skills across a range of international cuisines. But Chef Pathak was never content with just experience; he sought mastery. That pursuit took him across continents — from the bustling cruise kitchens of Carnival Cruise Line in Florida, to the refined dining rooms of InterContinental Mark Hopkins and the Michelin-starred Luce Restaurant at InterContinental San Francisco.

It was at Luce that Chef Pathak found himself under the mentorship of Dominique Crenn, later named the World’s Best Female Chef. Here, he embraced modern cooking techniques, learned the discipline of Michelin-level execution, and became deeply aware of the balance between taste, presentation, and innovation. His performance and leadership were recognized when he was named Colleague of the Month in June 2010, a small but significant affirmation of his rising stature. He continued to expand his repertoire in the United States, managing high-volume service, leading teams, handling procurement, planning menus, and delivering consistent culinary excellence.

In 2011, Chef Pathak relocated to Australia, taking on key leadership roles at InterContinental Sydney and later at InterContinental Sanctuary Cove Resort in Queensland. Here, his impact was transformative. Rising from Executive Sous Chef to Executive Chef, he achieved exceptional guest satisfaction ratings, implemented operational efficiencies that reduced food and payroll costs significantly, and elevated dining experiences that earned industry acclaim, including being voted the second-best buffet restaurant in the Gold Coast. His leadership inspired teams of over 30 chefs and stewards, and his vision brought both financial success and culinary innovation to the properties he led.

Despite his success, Chef Pathak remained deeply rooted in the belief that learning never stops. In 2015, while holding a senior position in Australia, he chose to pause his executive duties and intern at Noma in Copenhagen—considered the best restaurant in the world. This decision alone speaks volumes of his humility and hunger to grow. At Noma, he immersed himself in fermentation techniques, foraging, and Nordic innovation, working closely with Head of Research and Development Lars Williams. His time in the fermentation lab, foraging wild herbs, and participating in Noma’s precise, artistic service left a lasting imprint on his culinary philosophy. It deepened his understanding of nature, seasonality, and the limitless possibilities of flavor. This experience further enriched his already global perspective, integrating cutting-edge gastronomy with the raw essence of traditional food systems.

Throughout his career, Chef Pathak has always carried his heritage with him. This sense of cultural identity found its ultimate expression in the creation of Tusa, a fine-dining restaurant located in Bhaktapur, Nepal. Co-founded by Chef Pathak along with fellow internationally experienced chefs Sagar Shrestha and Rupesh Bohara, Tusa is not just a restaurant—it is a culinary movement. Set in a restored Malla-era house and guided by the vision of elevating Nepali cuisine, Tusa represents a new chapter in Nepal’s gastronomic story. The restaurant brings together the country’s unparalleled biodiversity with modern cooking techniques, offering a tasting menu that redefines what Nepali food can be. Dishes like fermented millet roti, jackfruit skewers with tamarind glaze, watermelon steak, and nettle cake with mulberry tell stories of place, people, and purpose.

At Tusa, Chef Pathak’s global experience converges with his roots. His passion for fermentation, his Michelin-level discipline, and his belief in honoring local ingredients converge in a dining experience that is both deeply Nepali and universally exceptional. Through this, he has set a benchmark for what culinary pride looks like—using food not only to nourish but to educate, celebrate, and uplift. “We are taking Nepali food beyond dal-bhat and momo—we are taking it international,” he has said, with conviction born from lived experience and vision backed by years of preparation.

Chef Pathak’s biography is marked not only by titles and accolades but by intention. He has consistently chosen growth over comfort, integrity over shortcuts, and cultural representation over commercial compromise. Whether managing large resort operations, experimenting in the Noma lab, or guiding the future of Nepali cuisine through Tusa, he exemplifies the essence of a modern-day culinary leader—one who is technically masterful, culturally grounded, and globally visionary.

Beyond his work in kitchens, Chef Pathak is also known for his mentorship, his approachable leadership style, and his commitment to training young chefs. His journey continues to inspire a new generation of Nepali culinarians to dream bigger, train harder, and take pride in their heritage. He is a national treasure in every sense—an ambassador of Nepali flavors, a bridge between tradition and innovation, and a testament to how far skill, humility, and heart can take you. In a world where chefs often chase fame, Chef Parashuram Pathak is building a legacy.