Chef Sanak Ram Shrestha

Chef Sanak Ram Shrestha’s culinary journey began with a genuine passion for cooking and gradually developed into a professional career shaped by discipline, resilience, and continuous learning. Originally from Lubhu, Lalitpur, Nepal, he built his foundation in hospitality after completing +2 in Hotel Management from NIMS College, Lagankhel, followed by cook and waiter training at Sahara School of Hospitality Management & Tourism in Nepal.

He started his professional career in 2008 at Radisson Manpower Development Tourism in Kathmandu, where he worked in kitchen production and supported trainees in daily operations. He later gained further experience at The Green Bar & Fine Dining Cafe in Kathmandu, strengthening his understanding of preparation, hygiene, teamwork, waste control, and daily kitchen coordination.

Chef Sanak’s international journey began in 2016 with Emirates Flight Catering in Dubai, where he worked in the production cold kitchen department. Starting as a commis, he developed strong skills in cold kitchen operations, volume production, food safety, cleanliness, equipment handling, and international kitchen standards. This experience became a major turning point in his career and helped him grow into a more confident and organized culinary professional.

After Dubai, he moved to Abu Dhabi and worked at Mt 8848 Restaurant, a Nepali cuisine restaurant, as Kitchen Head. In this role, he handled menu planning, recipe development, staff supervision, training, quality control, inventory management, cost control, and food safety practices. This position also gave him the opportunity to represent Nepali cuisine in an international market and contribute to its growing identity abroad. He later worked at Montauk Boutique Café & Restaurant, Yas Mall, Abu Dhabi, as an Assistant Line Cook, where he continued to focus on quality, consistency, stock control, waste reduction, and smooth kitchen operations.

Currently, Chef Sanak is based in Plovdiv, Bulgaria, working at ASADO Restaurant in the cold kitchen section. His responsibilities include preparing salads, dressings, appetizers, canapés, sandwiches, and other cold dishes while maintaining hygiene, storage standards, labeling, FIFO practices, presentation quality, and effective team coordination.

His culinary strengths include Continental, Indian, Nepali, Asian, Arabic cuisine, and salad preparation. Along with cooking, he has developed strong skills in kitchen management, staff supervision, customer complaint handling, ordering, cost control, and maintaining discipline in daily operations. His professional training includes HACCP, food safety, refresher food hygiene, and food preparation and control.

Like many Nepali chefs working abroad, Chef Sanak has faced challenges, including language barriers in Europe, workplace pressure, and unfair treatment in foreign kitchens. However, he has always chosen patience, positivity, and perseverance over discouragement. His work philosophy is simple yet meaningful: think positive, never give up, talk less, listen more, respect food, and give respect to earn respect.

For Chef Sanak, one of the proudest achievements is seeing Nepali chefs lead in international kitchens and Nepali cuisine gain recognition around the world. Inspired by his love for cooking and by international chef Gordon Ramsay, he continues to grow with humility and dedication. His message to young chefs is clear: never give up, avoid quick decisions, respect senior chefs, and keep learning every day.

Chef Sanak Ram Shrestha’s story reflects the journey of a Nepali chef who began with passion, grew through hard work, and continued forward despite challenges. From Nepal to the Middle East and now Europe, his career represents resilience, professionalism, and the expanding presence of Nepali culinary talent on the global stage.