Chef Santosh Sapkota

Executive Sous Chef | Modern Interpreter of Nepali & Indian Cuisine

Culinary Mentor & Educator

Born in 1993 in Kailali, in Nepal’s far-western region, Chef Santosh Sapkota grew up in the heart of a family-run local hotel. The kitchen was his first classroom — a place where the aroma of spices, the rhythm of service, and the discipline of cooking shaped his early years. Influenced by his family and guided by his uncle, Santosh learned to respect ingredients, sharpen knives with purpose, and understand that food is both craft and responsibility.

After completing his SLC from his hometown, Santosh left home at a young age and traveled to India, settling in Mumbai and Pune. What began as a search for opportunity soon became a journey of transformation. Working his way up through professional kitchens, he learned the realities of hospitality — long hours, precision under pressure, and the importance of consistency.

His professional career formally began in 2013 as a Commis II Chef at Shiv Sagar Restaurant in Pune, where he developed a strong foundation in authentic Indian vegetarian cuisine. He then progressed to Demi Chef de Partie at Fish & Bait Restaurant (2014–2016), refining his technical skills and gaining deeper exposure to modern kitchen operations.

In 2016, Santosh expanded his horizons internationally, joining Basma Alfanar Restaurant in Dammam, Saudi Arabia, as Chef de Partie. Until 2018, he led kitchen sections, adapted to international service standards, and strengthened his mastery of Indian flavors while working with a diverse, multicultural team.

Drawn back by a desire to contribute to Nepal’s evolving food scene, Santosh returned home in 2019 and joined Haadi Biryani Restaurant in Kathmandu, a well-known chain celebrated for biryanis and Indian specialties. Starting as Sous Chef, his leadership and culinary clarity quickly stood out. By 2021, he was promoted to Executive Chef, a role he held until 2023, overseeing kitchen operations, menu execution, team training, and quality control.

During this period, he also worked for a short time as Executive Chef at Bhojan Unlimited in Lalitpur, where he further explored high-volume operations while maintaining consistency and flavor integrity.

Currently, Chef Santosh Sapkota serves as Executive Sous Chef at The Society Fine Dining, where he continues to redefine the presentation of Nepali and Indian cuisines. In an industry where Nepali food is often misunderstood or overshadowed by Indian cooking, Santosh has taken a clear stand — highlighting their differences while honoring their shared heritage. His dishes reflect modern plating, refined techniques, and contemporary execution, without compromising authenticity.

Beyond restaurant kitchens, Santosh is deeply committed to culinary education and mentorship. He is an Instructor at Ouzo Institute of Hotel Management in Lagankhel, where he has already trained dozens of culinary students — many of whom now lead professional kitchens across Nepal. Teaching, for him, is about building confidence, discipline, and pride in culinary identity, not just passing on recipes.

His professional growth is supported by strong food safety and compliance knowledge. Chef Santosh has completed Level 2 Food Hygiene and Safety for Catering and Level 2 HACCP Training certified by Training Express Organization, UK, reinforcing his commitment to international standards and responsible kitchen management.

A defining moment in his journey came through inspiration from the Chef Nepal TV Show. Watching the show exposed him to the modernization of cuisine — advanced techniques, thoughtful plating, and culinary storytelling. Although he once felt unprepared to participate due to limited exposure to these elements, the experience ignited a deeper determination to learn, evolve, and push boundaries. What began as inspiration soon became a driving force behind his culinary transformation.

Chef Santosh Sapkota represents a new generation of Nepali chefs — rooted in tradition, shaped by international exposure, and driven by evolution. From a family kitchen in Kailali to fine-dining establishments in Kathmandu, his journey reflects persistence, humility, and a relentless pursuit of excellence.

With every dish he creates and every student he mentors, Chef Santosh continues to prove that Nepali cuisine has its own voice — refined, modern, and proudly distinct.