Chef R.B. Budhathoki

Born in the historic district of Ramechhap, Chef Ram Bahadur “R.B.” Budhathoki’s journey into the culinary world began not with luxury, but with resilience. Losing his mother at a very young age, he grew up under the guidance of his father alongside his brothers—four of whom would eventually find their calling in professional kitchens. Food, for the Budhathoki family, became both sustenance and strength.

Although he initially pursued journalism, Chef R.B.’s path shifted when curiosity and family influence drew him toward hospitality. He enrolled in Hotel Management, blending storytelling with culinary discipline—two skills that would later define his career. What began as a practical decision soon evolved into a lifelong passion.

His professional kitchen journey started in Kathmandu in the early 2000s, working as a line cook in Nepali kitchens, including traditional Thakali cuisine, where he developed a deep respect for authenticity and regional flavors. With ambition and discipline, he moved abroad, spending over a decade in Kuwait and the Middle East, refining his skills in Lebanese, Arabic, Japanese, Continental, and fine-dining cuisines within renowned international hotel brands.

Chef R.B. worked with prestigious names such as IHG Crowne Plaza, Fauchon French Chain Restaurant, and Burj Al Hamam, rising through the ranks from Commis to Chef de Partie and Senior Culinary Roles. His international exposure sharpened his technical expertise, kitchen leadership, and understanding of global food standards including HACCP, ISO, and Halal compliance.

Returning to Nepal marked a turning point—not just professionally, but philosophically. With over two decades of international experience, Chef R.B. committed himself to reviving, researching, and advocating Nepali cuisine. He dedicated time to studying indigenous recipes, documenting food traditions, and writing extensively—drawing from his background in journalism to give Nepali cuisine a stronger narrative voice.

His leadership roles at Soaltee Crowne Plaza Kathmandu, Soaltee Gate Gourmet Flight Services, and now as Executive Chef at Soaltee Westend Hotel (Pre-Opening Team) reflect both trust and excellence. Beyond hotel kitchens, he has contributed as a culinary instructor, workshop leader, and demonstration chef, training young chefs and working with government agricultural institutions to promote local, authentic Nepali food in districts like Ramechhap and Dolakha.

Chef R.B. Budhathoki is also an award-winning chef, recognized nationally and internationally for his contribution to gastronomy. Honors such as Nepali Recipe Writer of the Year, Chef of the Year, and multiple culinary competition awards stand as milestones in a career built on consistency, humility, and innovation.

Fluent in five languages and skilled across multiple global cuisines, Chef R.B. remains grounded in one belief:

Nepali cuisine deserves global recognition—not as a variation of others, but as a powerful culinary identity of its own.

Today, Chef R.B. Budhathoki continues to lead kitchens, mentor professionals, and advocate for Nepali food culture with the same purpose that shaped his early life—turning hardship into mastery, and tradition into legacy.