Chef Shree Ram Gyawali

Chef Shree Ram Gyawali’s story begins in Hunga, Kachhaute, Balpani, a small village in Gulmi District, Nepal, and stretches across more than two decades of hospitality experience in Nepal, India, Qatar, and now Germany. Today, he works as a Head Cook at a hotel in Dreieich, near Frankfurt, carrying with him not only years of professional experience but also a deeply personal commitment to promoting Nepali cuisine on the international stage. His journey is one of persistence, adaptation, and an enduring belief that every challenge can become part of a chef’s education.

His career did not begin in the kitchen. Chef Shree Ram first entered the hospitality industry through the service department at Kasturi Misthan in Bhairahawa, where he began learning how restaurants operate from the front of the house. Over time, his curiosity and willingness to take on different responsibilities led him through waiter service, bar operations, front office duties, kitchen work, management, and even running his own hospitality business. He says that throughout his career he has been connected with more than 150 hotels, restaurants, catering companies, and hospitality establishments in different capacities—an unusually broad journey that exposed him to many styles of service, management, cooking, and customer expectations.

His professional records also reflect significant experience in kitchen leadership. At Siddhartha Foodland in Kathmandu, he progressed into the role of Sous Chef, working with Nepali and Indian cuisines while supporting menu planning, maintaining kitchen cleanliness and quality standards, preparing staff rosters, controlling food costs, training kitchen associates, and assisting in recruitment and team management. He later worked as a Sous Chef at Tandoor Corner Restaurant in Doha, Qatar, before taking on further responsibilities at Jhuapadi Ghar & Family Restaurant in Nepal. These roles helped shape his understanding of both culinary production and the operational demands of running a professional kitchen.

Over the years, Chef Shree Ram has developed experience across Nepali, Thakali, Indian, Asian, Chinese, Italian, Continental, and fine-dining cuisines. Yet despite this broad culinary exposure, his strongest emotional connection remains with the food of Nepal. For him, Nepali cuisine represents far more than a collection of recipes; it carries memory, identity, geography, and culture. Even while working abroad, he remains committed to introducing authentic Nepali flavours to international guests and believes that dishes rooted in Nepal’s culinary traditions deserve far greater recognition around the world.

His journey, however, has not been free from hardship. Chef Shree Ram has experienced both success and failure while running his own business, and he has also faced financial losses after being deceived several times while pursuing opportunities abroad. These setbacks could easily have forced him to abandon his ambitions, but he chose instead to keep moving forward. Through uncertainty, professional changes, and personal disappointment, he relied on patience, honesty, experience, and the willingness to continue learning. Those difficult chapters became part of the resilience that eventually carried him from a village in Gulmi to a professional kitchen in Germany.

Chef Shree Ram describes himself as an ordinary person from a simple family, but his ambition has always reached beyond his circumstances. He believes that success does not come from luck alone, but from sustained effort, discipline, patience, and the courage to continue after failure. After more than 24 years in the hospitality and culinary profession, his journey reflects a rare combination of service experience, kitchen knowledge, entrepreneurship, management, and international exposure.

For Chef Shree Ram Gyawali, becoming a successful chef is only part of the dream. His larger mission is to help carry Nepali food, flavours, and culinary identity to a global audience. The learning continues, the struggle continues, and so does the ambition that has guided him throughout his journey. In his own words: “Nepali flavour is my identity, and taking it to the world is my mission.”