Chef Subarna Man Karmacharya

Chef Subarna Man Karmacharya (born on 1 October 1954 in Bhaktapur, Nepal) is a distinguished figure in Nepal’s culinary scene, with over four decades of dedicated service to the hospitality industry. Right after completing his School Leaving Certificate (SLC), he pursued formal training at the Hotel Management and Tourism Training Center (HMTTC), Ravi Bhawan, Kathmandu, laying the foundation of his career. Over the years, he enhanced his expertise with Train the Trainer (TOT) and Advanced TOT training at TITI, Sano Thimi, Bhaktapur, and specialized HACCP and Hygiene training at Hotel Hilton, Abu Dhabi (UAE). These qualifications shaped his journey as both a culinary professional and a mentor.

Chef Karmacharya began his professional career in 1983 with an internship at the renowned Hotel Annapurna, one of Nepal’s first five-star establishments. From there, his career expanded across Nepal and abroad, with significant contributions to esteemed hotels such as Hotel Malla (Thamel), Soaltee Oberoi (Soalteemode), Hotel Everest Sheraton (New Baneshwor), Hotel Himalaya (Kupondole), Hotel Moonlight (Bahrain), and Hotel Hilton Abu Dhabi (UAE). His international exposure enriched his culinary knowledge and broadened his ability to blend Nepali and global cuisines.

In 2006, he took on a pivotal role as the Training Program Coordinator for the Chef’s Association of Nepal, where he designed and delivered training programs across all seven provinces, including rural districts and villages. His sessions empowered countless aspiring chefs, equipping them with skills in both traditional Nepali and international culinary arts. His tireless efforts have significantly elevated the standard of culinary training in Nepal.

Representing Nepal on the global stage, Chef Karmacharya competed at the Chinese Food World Championship in Beijing (2015), where he secured 3rd place and a Bronze Medal in the Chinese Food Category. Over the years, he has also been honored with several national and international accolades, including a prestigious Gold Medal for his outstanding contributions to gastronomy.

Beyond competitions, he has enriched culinary literature by contributing to recipe demonstrations for the Globalization of Nepal Cuisine Cookbook and supporting the development of both the Alaichi Nepali Cookbook and the Resource Cookbook.

His leadership within the Chef’s Association of Nepal has been equally impactful. Since 2006, he has served as an Executive Board Member and Lifetime Advisor, and on 1st Baisakh 2081 (24 April 2024), he was appointed as the Managing Director of the Nepal Chefs Association Foundation—a recognition of his enduring dedication and influence in shaping Nepal’s culinary landscape.

Chef Karmacharya has also contributed extensively as a lecturer, curriculum developer, and advisor for leading organizations including H.M.T.C Thamel, Taragaon Bikash Samitee (Homestay Programs), Global Institute of Hotel Management and Tourism, CTEVT, and the Hotel Association of Nepal, designing and evaluating programs that continue to uplift Nepal’s hospitality education.

Today, Chef Subarna Man Karmacharya is celebrated as one of Nepal’s most respected chefs, mentors, and educators. His lifelong commitment to training skilled professionals and promoting Nepali cuisine has left a lasting legacy in the nation’s hospitality and culinary sector.