Chef Rudra Magar

Chef Rudra Bahadur Kyapchhaki Magar’s journey into Japanese cuisine began far from the polished sushi counters of luxury resorts. Born and raised in Rajabas, Roshi Gaupalika–9, Kavrepalchowk, Nepal, he grew up in a small village where opportunities were limited but determination was strong. From an early age, he was curious about cooking, and after completing high school, he moved to Kathmandu to search for a clearer direction. His formal culinary foundation began at RMTC Kathmandu, where basic food preparation training helped him take his first serious step toward the hospitality industry.

What followed was not just a career in cooking, but a lifelong dedication to Japanese cuisine and the art of sushi. Chef Rudra discovered in sushi a rare balance of discipline, beauty, precision, and respect for ingredients. Over more than 21 years, he has built his identity around this craft, mastering sushi and sashimi techniques, Japanese preparation methods, seafood handling, presentation, guest interaction, and the calm focus required behind every piece of sushi served.

His professional journey started in Kathmandu at Itta Japanese Restaurant in Thamel, where he prepared traditional Japanese dishes and learned the rhythm of à la carte, buffet, and party operations. That beginning opened the door to international kitchens. In the Maldives, he worked at Hule Hule Island Hotel, One&Only Reethi Rah, Jumeirah Dhevanafushi, and Ayada Resort Maldives, gaining valuable experience in Japanese breakfast, lunch, dinner, room service, VIP functions, sushi, sashimi, salads, canapé, menu planning, cost control, hygiene, and pre-opening operations.

Chef Rudra’s career later expanded to Morocco, Qatar, and Saudi Arabia. At Mazagan Beach Resort Morocco, he worked as a Sushi Chef, maintaining high standards of sushi and sashimi quality, training staff, and supporting special events. His long association with Four Seasons Hotel Doha and Nobu Restaurant further refined his craft at an elite international level, where he led sushi bar operations, created daily specials, trained team members in fish-cutting techniques, maintained HACCP-based raw fish temperature control, and interacted directly with guests at the sushi counter.

Today, Chef Rudra is based in Saudi Arabia and works as Head Sushi Chef at Equinox Ultra Luxury Resort, Red Sea. His role represents the depth of his journey: from a young culinary trainee in Kathmandu to a senior sushi professional in one of the region’s luxury hospitality destinations. His expertise includes Japanese cuisine, sushi art, sushi bar management, food cost control, raw fish handling, guest-focused service, staff training, hygiene standards, menu development, and high-volume luxury operations.

Throughout his career, Chef Rudra has also had the opportunity to travel and work internationally as part of task-force assignments, including Singapore, Jordan, and Seychelles. These experiences exposed him to different cultures, food traditions, working styles, and guest expectations. While Japanese cuisine remains his main professional identity, he also has a strong appreciation for Thai and Korean food, and Japan and Vietnam remain on his personal travel wish list.

Behind his achievements, Chef Rudra credits his brother as one of the strongest sources of inspiration in his life. The journey was not easy, but his brother’s encouragement, along with his own hard work, discipline, dedication, passion, and consistency, helped him continue through every challenge. Outside work, he enjoys watching television, using social media, swimming, and travelling.

For Chef Rudra, becoming a real chef is not only about skill; it is about attitude. His message to young Nepalese chefs is simple and direct: respect your team, stay disciplined, accept correction as a tool for growth, and keep learning. His journey from Kavrepalchowk to luxury sushi kitchens across the world is proof that with patience, humility, and consistency, a Nepalese chef can stand proudly on the global culinary stage.