Chef Suresh Prajapati

From the bustling streets of Bhaktapur, Thimi to the luxurious kitchens of Dubai and Kathmandu, Chef Suresh Prajapati’s culinary journey is a testament to passion, perseverance, and versatility. Born into a middle-class family in Bhaktapur, Chef Suresh grew up in a household where food was not just sustenance but a way to connect with people. His family owned a Newari food business, and from a young age, he was immersed in the art of cooking—helping in the family kitchen after school, preparing meals, and serving guests late into the night. These early experiences instilled in him a profound work ethic and a love for hospitality.

Completing his School Leaving Certificate with first division, Chef Suresh pursued higher education in hotel management at Ashirwad College, Thamel—the first hotel management college in Kathmandu. Here, his dream of becoming a professional chef took root. He began his professional career in Nepal, working across diverse kitchens, including Badsha and Bagam Indian Cuisine, Hotel Malla in Thamel, and Blue Star Hotel in Tripureshwor. His dedication, adaptability, and eagerness to learn quickly earned him opportunities in specialized areas of culinary arts, from bakery and pastry to continental, Asian, and Nepali cuisines.

Seeking international exposure, Chef Suresh moved to Dubai, joining the prestigious Hotel Kempinski Sharjah. There, he honed his skills as a bakery and pastry commis chef, often balancing night shifts from 10 PM to 8 AM with afternoon shifts in hot kitchen cross-training. This rigorous schedule and exposure to a high-volume, internationally renowned kitchen strengthened his discipline, leadership, and ability to work under pressure. He further refined his culinary expertise across multiple departments, mastering menu preparation, kitchen management, and food safety standards.

Returning to Nepal, Chef Suresh brought his international experience to Vault Restro & Bar, Basantapur, Kathmandu, where he now serves as Head Chef. With over 15 years in the hospitality industry, he has developed signature dishes such as Supreme Chicken Breast with Lemon Butter Sauce and consistently delivers high-quality dining experiences. Chef Suresh combines technical mastery with strong leadership, mentoring teams, optimizing kitchen operations, and ensuring world-class hygiene and food safety standards.

A lifelong learner, Chef Suresh continually seeks to expand his culinary knowledge. He has completed professional training at NATHM (Nepal Academy of Tourism and Hotel Management) and ICCA (International Center for Culinary Arts, Dubai), giving him a solid foundation in both classical and contemporary cooking. He sees himself as a “food doctor,” passionate about crafting flavors that leave a lasting impression and creating experiences that celebrate Nepalese culinary heritage.

Chef Suresh Prajapati embodies the spirit of dedication, resilience, and creativity. From humble beginnings in Bhaktapur to leading kitchens in Nepal and abroad, his journey inspires aspiring chefs to pursue their dreams relentlessly while honoring the roots and flavors that define them.