Chef Shiba Hari Ghimire

A Culinary Artisan with a Carving Edge

Born on 29th Kartik, 2032 B.S. in the culturally rich district of Lalitpur, Chef Shiba Hari Ghimire is one of Nepal’s known and seasoned culinary figures. With over three decades of hands-on experience in commercial kitchens, Chef Ghimire has emerged as not only a master of multi-cuisine cooking but also an expert in vegetable and fruit carving - an art form that he has passionately preserved and promoted across Nepal.

Chef Ghimire’s journey into the world of cooking began at the age of 18, following the completion of his School Leaving Certificate (SLC) in 1991. He entered the culinary world through humble beginnings, taking on a kitchen helper role at Hotel Anand in Kathmandu. With grit, curiosity, and a strong work ethic, he gradually moved up the ranks. By 1995, he was working as a 1st Commis Cook at Hotel Blue Star, and in 1998, he joined Kilroy’s Restaurant - one of Kathmandu’s finest dining establishments at the time - as a Chef de Partie.

In 2001, Chef Ghimire’s growing reputation led him to Hotel Ashoka as a full-fledged chef. His impressive portfolio later expanded through positions in several distinguished hotels, including Hillside Village Resort (Nagarkot), Hotel Durbar (Kathmandu), Hotel Shangri-La (Lazimpat), and more. Over time, he rose to the position of Executive Chef at several notable properties such as The Ship Restaurant, Potala Guest House, Landmark Hotel, Godavari Village Resort, and Kantipur Village Pvt. Ltd.

Carving by Chef Shiba Hari Ghimire

Known for his expertise in continental and Indian cuisine, Chef Ghimire is also revered for his multicuisine versatility. However, it is his exceptional skill in fruit and vegetable carving that distinguishes him as a culinary artist. His intricate, handmade edible artworks have earned him national acclaim. He has conducted demonstration classes and carving workshops at more than a dozen hotel management colleges and culinary institutions, making him one of the most sought-after carving instructors in Nepal.

Chef Ghimire also holds a strong academic presence as a tutor at NATHM (Nepal Academy of Tourism and Hotel Management), where he continues to inspire and train the next generation of hospitality professionals. His commitment to teaching extends well beyond traditional classrooms, having offered specialized demo classes and training programs across the country.

A respected member of the Chefs Association of Nepal, Chef Ghimire once served as its Vice President, further affirming his leadership and standing in the culinary community. During the COVID-19 pandemic, he stepped up as a social leader, dedicating himself to feeding the hungry and participating in numerous charitable initiatives.

Beyond the chef’s coat, Chef Ghimire is a dedicated family man with two daughters and one son. Despite his accolades and seniority in the field, he remains deeply humble, letting his dishes and carvings speak of his journey - a journey shaped by patience, perseverance, and passion.

Today, Chef Shiba Hari Ghimire stands not just as a chef, but as a craftsman, educator, mentor, and humanitarian - a true asset to Nepal’s growing culinary heritage.