Chef Sudish Rumba

Chef Sudish Rumba’s culinary journey began with curiosity, not certainty. Born in Nepal and connected to his hometown roots in Makwanpur, he grew up in a modest family where hard work was part of everyday life. His father worked as a cook in a canteen, and during his free time, young Sudish would often visit him there. Watching his father prepare food, seeing chowmein being cooked, samosas being made, and observing the movement of people inside the kitchen slowly created a fascination in him. What looked ordinary to others became something meaningful to him—the rhythm of cooking, the discipline of preparation, and the quiet pride of feeding people.

Although his father knew how difficult kitchen life could be and wanted him to choose another career path, Chef Sudish found himself drawn toward cooking. After school, he saw an offer for a three-month cooking class with a 50% discount. Wanting to join but unsure if his father would agree, he told him he was enrolling in a computer class. That small decision became the beginning of a serious culinary path. His greatest inspiration remained his father—not only because he cooked, but because he worked with dedication, patience, and love for his job. That example became the foundation of Sudish’s own passion for the chef profession.

Over the years, Chef Sudish built his career through practice, observation, and continuous learning. He did not rely only on formal training; instead, he learned by working with senior chefs, researching, exploring new techniques, and improving himself through real kitchen experience. His professional journey took him through Nepal, the UAE, Qatar, and now Belgium. He worked in demanding hospitality environments including Nassima Royal Hotel Dubai, Abu Dhabi National Hotel’s Todd English’s Olives, Anantara Resort & Spa Qatar, Al Najada by Tivoli Doha, and other respected culinary operations. These experiences exposed him to international standards, multicultural teams, luxury hospitality, and fast-paced kitchen systems.

Currently based in Belgium, Chef Sudish works as a Sous Chef at Royal Golf Club Oudenaarde. In this role, he manages kitchen operations, supports menu development, leads kitchen staff, maintains food quality standards, follows HACCP and hygiene procedures, and ensures smooth service during busy operations. With more than 10 years of experience, he has developed strong expertise in Continental, Indian, Asian, Arabic, Mediterranean, and international cuisine. He is especially fond of French cuisine, which reflects his interest in refined techniques, balance, presentation, and culinary detail.

Throughout his career, Chef Sudish has earned recognition for his dedication, including Employee of the Month honors in the places where he worked. For him, such recognition is not only about personal achievement; it is a reminder of the value of consistency, teamwork, humility, and discipline. From Commis positions in the UAE to Chef de Partie in Qatar and now Sous Chef in Belgium, every role has helped him grow step by step. His journey proves that skills are built not only in classrooms, but also through pressure, mistakes, mentorship, and the willingness to keep learning.

Chef Sudish believes education is important, but learning by doing is equally powerful. His story reflects the reality of many Nepalese chefs who come from ordinary families but carry extraordinary determination. College, training, work, and struggle were never easy for him, yet he believes that hard work shines one day when a person remains patient and committed. Today, from Belgium, Chef Sudish Rumba continues to represent Nepalese culinary talent on the global stage—carrying the inspiration of his father, the lessons of his journey, and the belief that passion, discipline, and learning can take a chef far beyond where he began.