Chef Sudarshan Pandey

A Life Devoted to the Craft of Flavor

In the bustling food quarter of Jhamsikhel, Mirch Restaurant has earned a reputation as one of Kathmandu’s go-to destinations for refined Indian and multi-cuisine dining. Behind its thoughtfully curated menu and consistent quality stands Executive Chef Sudarshan Pandey—a quiet force whose career embodies resilience, adaptability, and passion for the culinary arts.

Born in 1978 in Dhading, Nepal, Chef Pandey grew up far from professional kitchens. His early years were shaped by a determination to build a stable future. In 2001, he took his first step into the hospitality industry by enrolling in the prestigious two-year job training program at Soaltee Hotel. The training was demanding, and the pay was modest—just NPR 750 per month—but it laid the technical and professional foundation that would shape his life.

Completing his training in 2003, Chef Pandey officially began his career in Soaltee’s kitchens as Commis III in 2004. Over the next twelve years, he steadily climbed the ranks, proving himself to be meticulous, reliable, and highly skilled. By 2016, he had reached the position of Commis I, earning the respect of colleagues and supervisors alike for his unwavering work ethic.

Driven by curiosity and a desire to grow beyond Nepal’s borders, Chef Pandey accepted an opportunity abroad in 2016. He moved to Papua New Guinea to work as a multi-cuisine chef at a boutique hotel in Wewak Province. There, he mastered the art of running a kitchen with limited resources while catering to an international clientele—a period he describes as both challenging and transformative.

At the end of 2019, he returned to Nepal for what was planned as a short vacation. But in early 2020, the COVID-19 pandemic struck, closing borders and upending the global hospitality sector. Like many chefs around the world, he faced an uncertain future. Yet rather than waiting passively, he stayed active, working at various establishments as the Nepali market slowly reopened. Among them was Pumdikot Inn Resort, where he spent nearly two years refining his approach to resort and leisure dining.

In 2022, Chef Pandey stepped into his current role as Executive Chef of Mirch Restaurant. Nestled in the heart of Jhamsikhel, Mirch has become known for its warm ambiance, clean flavors, and an inventive yet authentic approach to Indian cuisine. Under his guidance, the restaurant has expanded its menu, emphasizing careful sourcing and consistent execution of classic dishes like Murgh Malai Tikka and Mutton Shami Kebab.

Beyond the restaurant kitchen, Chef Pandey remains committed to educating aspiring chefs. He has worked as an instructor in several culinary colleges, sharing techniques, discipline, and the mindset required to thrive in professional kitchens. While Indian cuisine remains his specialty, his multi-cuisine background allows him to bridge tradition and innovation seamlessly.

Now in his late 40s, Chef Sudarshan Pandey continues to be a steady presence in Nepal’s culinary scene. His journey—from a small village in Dhading to leading one of Kathmandu’s respected kitchens—is proof that talent, perseverance, and an open heart for learning can carry a chef across borders, challenges, and eras of change.