Chef Sunita Lama

A Culinary Journey Forged in Fire, Flavor, and Fortitude

Born in Kathmandu in 1984, Sunita Lama was raised in a home where the aroma of spices and simmering lentils was as familiar as the rhythm of daily life. Her roots stretch from the rugged highlands of Mustang—her maternal home—to the hills of Nuwakot, her father’s native land. But it was the vibrant kitchen of her mother’s modest Thakali restaurant near Kathmandu’s Old Bus Park that truly shaped her destiny.

Sunita’s childhood was steeped in the traditions of the Thakali community, known across Nepal for their rich culinary heritage, especially the iconic Thakali daal-bhat. Watching her mother prepare meals and serve guests with quiet pride left a lasting imprint on young Sunita. That bustling little eatery, with its steady flow of hungry locals, became her first classroom. While other children played, she observed, stirred, tasted—and dreamed.

After attending Galaxy Public School and completing her higher secondary studies at Gyanodaya School in Kathmandu, Sunita decided to pursue her passion for food professionally. She enrolled in Silver Mountain College, earning a Bachelor's in Hotel Management. Her path was clear from the start: she would become a chef, not just by degree, but by dedication.

In 2008, after a six-month internship at the Radisson Hotel in Kathmandu, a golden opportunity knocked. The Oberoi Group, a luxury hospitality brand from India, was recruiting in Nepal. Sunita’s confidence, coupled with her determination, secured her a position at the Oberoi Hotel in Mumbai—joining the pre-opening team. It was a leap into an unfamiliar world, where being a foreigner, a woman, and a junior chef presented daily challenges. Yet, Sunita met them head-on. She worked tirelessly, holding her ground in high-pressure kitchens, learning with open eyes and unyielding resolve. Her efforts were soon rewarded with a transfer to Udaivilas in Rajasthan, one of the crown jewels of the Oberoi portfolio. There, she soaked in the finesse of luxury hospitality—skills that no textbook could have taught her.

When she returned to Nepal, her hands carried more than experience—they carried the rhythm of Michelin-minded kitchens, an understanding of detail, and the discipline of five-star operations. Yet, the homecoming was sobering. Despite her global exposure, she struggled to find her place in Nepal’s hospitality industry. As a woman, doors didn’t open as easily. It took nearly a year before she secured a role at Hyatt Regency Kathmandu in 2012. She worked there briefly before applying to Hyatt’s global pool, which led her back to international kitchens—this time, Dubai.

Sunita joined Hyatt Grand Dubai as a commis cook and, over the next few years, built an impressive resume: DCDP at Grand Sheraton, chef at Lapita, Dubai Parks and Resorts, Autograph Collection by Marriott, and then CDP at Hyatt Regency Dubai. Each transition was a step forward, each kitchen a crucible refining her expertise. Yet again, she chose to return to Nepal—but not before another significant chapter abroad.

In Australia, she worked under the ALH Group at properties like Brass Monkey and Balmoral, further diversifying her experience in multicultural and high-volume operations. But when family called—specifically her mother, who was battling cancer—Sunita didn’t hesitate. She returned home.

Settling back in Nepal, she faced a hard truth: the industry she returned to didn’t recognize the strength of her credentials. Despite over a decade of top-tier experience, she found herself overlooked in favor of less qualified candidates with stronger connections. The leadership roles she rightly deserved often went to others. “In Nepal,” she often reflects, “it’s not always about merit—it’s about influence.”

Still, she persevered. She joined Vesper, a well-regarded Italian fine-dining restaurant in Jhamsikhel. Later, she took on the role of Head of Department at Kasara Resort in Chitwan under Sherpa Hospitality. Both stints were fulfilling but brief. In 2022, a more defining role awaited her—Executive Chef at Dwarika’s Dhulikhel, a place that echoed her passion for heritage, detail, and soulful food. Though she quietly became one of the first Nepali female executive chefs to lead such a respected property, the recognition she deserved remained elusive.

Sunita often speaks of the cultural and generational rift within Nepal’s culinary fraternity. “There’s a gap in expertise, in mindset, in ethics,” she says. “Young chefs are pushing boundaries, but the system still clings to the past.” She laments how Nepal’s chef community, rich in potential, often lives in the shadows, and how female chefs, in particular, are rarely given the platform they deserve.

In 2024, Sunita stepped into a new chapter as Corporate Chef at Himalayan Java, Nepal’s pioneering café brand. It’s a role that allows her to lead, innovate, and shape menus on a national scale—while remaining grounded in the values she’s always carried: integrity, flavor, and inclusivity. She’s also received multiple offers for executive chef positions at high-end properties but is in no rush. For now, she wants to pause, reflect, and decide her next move with intention.

She dreams of opening a culinary school one day—passing down her hard-earned wisdom to the next generation of chefs in Nepal or opening a fine dining restaurant to elevate Nepali dining experience. Her story, marked by resilience, ambition, and quiet defiance of a male-dominated industry, is one of inspiration.

Chef Sunita Lama is not just cooking food — she’s rewriting the narrative for women in kitchens across Nepal. With every dish, every decision, and every challenge she overcomes, she’s reminding the world: leadership is not about titles, but about the fire that never goes out.