Chef Santosh Shah

Chef Santosh Shah’s journey is the kind that inspires generations. Born on November 5, 1985, in Karjanha, a quiet village in Siraha District of Nepal, Santosh was the youngest of seven siblings. Tragedy struck early when his father passed away, and from the age of five, Santosh, alongside his mother, worked tirelessly just to make ends meet. Their days were spent on the fields, selling bread, digging canals, or cooking simple meals. These early experiences shaped his resilience and introduced him to the humble beginnings of food preparation.

At just 14 years old, with nothing but hope and hunger for a better life, Santosh traveled to India and took up a job as a dishwasher in a five-star hotel in Ahmedabad. It was there, surrounded by starched uniforms, bustling kitchens, the aroma of spices, and the elegance of the culinary world, that he found his purpose. Watching chefs work with precision and pride lit a fire in him that never dimmed. While working, he pursued a diploma in Hotel and Catering Management in Gujarat, juggling labor and learning. Over the years, he rose steadily through the ranks, mastering a spectrum of cuisines—from Indian and Thai to Mexican and Italian—and eventually earned the position of Executive Chef.

In 2010, Santosh made another life-changing move, this time to London, a city synonymous with world-class gastronomy. His relentless pursuit of excellence led him to the kitchens of top-tier restaurants. He cooked at Dishoom, worked in the Michelin-starred Benares in Mayfair, trained under Raymond Blanc at Brasserie Blanc, and held the position of sous-chef at The Cinnamon Club in Westminster under Chef Vivek Singh. Eventually, he was appointed Head Chef at Cinnamon Kitchen and later took charge as the Executive Chef of Baluchi at The LaLiT London. These years were marked by innovation, discipline, and a deepening love for his own heritage cuisine, which he began to champion alongside the classical training he received in the West.

Santosh Shah’s name became widely known in 2020 when he appeared on BBC’s MasterChef: The Professionals. There, he won hearts and minds—not just of the judges, but of a global audience—through his bold and elegant representation of Nepalese cuisine. From millet puddings and bamboo shoot pickles to colocasia leaf dumplings and tandoori octopus, his dishes told stories of his roots, his village, and his people. Judge Grace Dent called one of his plates the most beautiful ever served on the show, and Monica Galetti praised his deep understanding of spice. Although he finished as the runner-up, the world had already crowned him a winner.

In 2021, Santosh returned to the MasterChef kitchen for the Professionals Rematch. This time, he emerged victorious with a breathtaking 18-dish vegan feast inspired by Nepal’s biggest festival, Dashain. His dishes celebrated the geography, festivals, and diversity of Nepal—an ode to the Terai plains, the hills, and the high Himalayas. This victory was a historic moment for Nepalese cuisine on the global culinary map.

Santosh has since used his platform to promote and preserve the culinary heritage of Nepal. His cookbook, Ayla: A Feast of Nepali Dishes from Terai, Hills and Himalayas, published in 2022, is a visual and gastronomic journey through Nepal’s landscape, culture, and flavors. His food tours in the U.S. have drawn full houses, with diners relishing rare Himalayan flavors and his thoughtful storytelling. From Washington to California and Florida, his pop-up events have sold out, further solidifying his role as a culinary ambassador.

Back home in Nepal, he has played a key role in empowering communities through food. His Mithila Thali restaurant chain doesn’t just serve food—it serves purpose. The restaurants employ single mothers, offer culinary scholarships, and promote regional Nepali cuisines that are often forgotten or underrepresented. He also inspired the creation of Chef Nepal, the country's first culinary reality show, and frequently collaborates with food brands to promote indigenous ingredients on the global stage.

Despite his achievements, Santosh remains grounded in his roots. His cooking draws from a wide array of influences—Indian, Tibetan, Chinese, and French—but his heart lies in Nepal. He often recalls memories of his mother cooking on a mud stove, preparing simple meals that today form the base of his most complex dishes. He uses fermentation, smoking, and age-old techniques with modern flair, redefining Nepalese food for a contemporary audience.

He dreams of opening a fine-dining Nepalese restaurant in London—one that can earn global accolades while staying true to the spirit of Nepal. As he balances life between Kathmandu and London, Santosh continues to innovate, teach, and inspire. His journey from a village boy selling bread to a celebrated international chef is a story of grit, grace, and gastronomic glory. Through every dish he serves, he reminds the world that Nepal has more to offer than mountains—it has flavors that can move hearts and traditions worth celebrating on every table.