Chef Ratna Bahadur Thapa

Born on August 13, 1959, in Kathmandu, Chef Ratna Bahadur Thapa was the youngest son in his family. With a modest educational background, he found his true calling in the kitchen at an early age. At just fourteen, he began his culinary journey at Amrit Restaurant in Birgunj, where his duties were simple—preparing and serving tea—but the spark of a lifelong passion was ignited. After a year, he joined Hotel Deluxe in Birgunj as a kitchen helper, spending three years learning the basics of the craft. Four years of working in small restaurants and hotels in Birgunj gave him a foundation that pushed him to return to Kathmandu, where his career took a defining turn.

In September 1977, he became one of the founding staff members of Hotel Yak & Yeti, a renowned five-star hotel in Kathmandu. Starting as an assistant cook, his dedication and discipline quickly set him apart. During his twelve years at Yak & Yeti, he pursued multiple professional trainings to refine his skills. In 1985, he received special kitchen training at Hyatt Regency in Delhi, India, followed by a kitchen supervisor training from NATHM in 1988. These experiences broadened his knowledge of continental and Indian cuisines, kitchen management, and even specialized areas like fruit and vegetable carving.

In 1989, Chef Thapa embarked on an international journey, joining Holiday Inn in Muscat, Oman, as a commis chef. Soon after, his expertise earned him a prestigious role with the Sultan’s Special Forces, where he worked as a special and later head chef for fourteen years. His years abroad—across Oman, Bahrain, Saudi Arabia, and India—not only polished his technical skills but also gave him global exposure, professionalism, and discipline that shaped his leadership style.

In 2005, after sixteen years abroad, he returned home to Nepal and rejoined Hotel Yak & Yeti as Executive Banquet Chef. For thirteen years until 2018, he led the banquet kitchen operations, adding another chapter to his long-standing association with the hotel, which altogether spanned twenty-five years. His expertise, leadership, and ability to manage large-scale events made him one of the most respected chefs in the hotel industry.

Beyond his hotel career, Chef Thapa extended his influence as a mentor and consultant. He served as Consultant Executive Chef at Kathmandu World School in Bhaktapur for two years, advised Megha Event in Bafal, and continues today as Consultant and Executive Chef at NIST School in Bhaktapur. He also contributed to academia, serving as Honorary Kitchen Director at the Academy of Culinary Arts in Lagankhel on a part-time basis.

His contributions were not limited to kitchens alone. From 1996, he became actively involved with the Chefs’ Association of Nepal (CAN), eventually serving two terms as President between 2068 and 2072 BS. Under his leadership, CAN gained affiliation with WorldChefs, positioning Nepal on the global culinary map. He promoted Nepalese chefs and cuisine internationally through seminars, competitions, and leadership meets, including the Asia Pacific Leadership Meet and programs in China. In 2015, under his guidance, Nepalese chefs achieved third place and a bronze medal in the Chinese Food World Championship in Beijing.

Chef Thapa also led CAN during one of Nepal’s most difficult times—the 2015 earthquake. He mobilized support through WorldChefs, gathering relief funds that were handed over to the Prime Minister’s Relief Fund. His efforts during that period exemplified not just his leadership but his commitment to the welfare of his community.

Throughout his career, Chef Thapa has been celebrated as a legendary figure in Nepal’s culinary scene. He has been honored with awards, including recognition from Hotel Association Nepal on Hospitality Day 2025 for his contribution to culinary tourism. He is known not only for his expertise in the kitchen but also for his ability to unite chefs from hotels, restaurants, catering services, and training institutes, fostering brotherhood, professionalism, and pride in the culinary profession.

Today, Chef Ratna Bahadur Thapa continues to serve as an advisor to the Chefs’ Association of Nepal and as a mentor to aspiring chefs across the country. With nearly five decades of experience, from his humble beginnings in Birgunj to international kitchens and leadership in Nepal, his journey stands as an inspiring story of passion, perseverance, and dedication. He remains a guiding force in Nepal’s hospitality and culinary industry, remembered not just for the food he has created but for the pathways he has opened for generations of chefs to follow.