Chef Shiva Parajuli

Chef Shiva Parajuli’s journey in the culinary world began in the small town of Kawasoti, Nawalpur, Nepal. From a young age, Chef Shiva was captivated by the magic of cooking, spending time in the kitchen inspired by family meals and fueled by the excitement of culinary shows like MasterChef. Inspired especially by Chef Gordon Ramsay, Chef Shiva realized early that cooking was more than a hobby—it was a calling.

After completing his secondary education at Gandaki Secondary Boarding School and higher studies in Hotel Management at Lumbini Adarsha Ma Vi, Chef Shiva embarked on his professional journey in his relative’s restaurant. Determined to refine his skills and gain formal training, he pursued advanced courses at the Worldchefs Academy, completing programs in Culinary Foundation, Pre-Commis Chef, and Sustainability Education for Culinary Professionals. Complementing his technical training, he also earned certifications in Food Safety and HACCP from Allison, grounding his practice in industry standards and hygiene excellence.

Today, Chef Shiva works as a Commis Chef at Lumiere Co., Kuwait, where he applies his knowledge with precision, passion, and creativity. He has developed expertise in menu planning, plating, garnishing, and efficient kitchen operations, while supporting teamwork and training junior staff. Chef Shiva’s approach to cooking emphasizes learning from mistakes, experimenting with flavors, and always striving to elevate every dish he prepares.

Behind every success, Chef Shiva acknowledges the unwavering support and inspiration of his parents, Dandapani Parajuli and Laxmi Parajuli, whose guidance and encouragement continue to shape his personal and professional life. Their values, love, and support instilled in him the discipline, respect, and perseverance that define his approach to the kitchen.

Despite being at the beginning of his international career, Chef Shiva Parajuli exemplifies ambition, dedication, and creativity. A certified member of Chef Nepal, he is committed to continuous learning, expanding his culinary skills, and one day bringing his expertise and passion back to Nepal, contributing to the growth of Nepali cuisine and inspiring future chefs.