Chef Surya Kiran Shrestha

Chef Surya Kiran Shrestha was born on April 5, 1962, in Khandbari-9, Sankhuwasabha, a hilly district in eastern Nepal. Life in the village was simple, and opportunities were limited, but his upbringing instilled in him the values of hard work and discipline that would later define his career. After completing his School Leaving Certificate (SLC) in 1979 from Sharada M.V. in Bhojpur, he began his first job in the government forestry sector in his home village. For two years, he worked in this role, but he knew that his ambitions and potential extended beyond the boundaries of his rural home. In search of financial stability and new opportunities, he decided to move to Kathmandu.

It was in Kathmandu, in 1983, that his life took a decisive turn. A close friend and roommate from his hometown was enrolling at the Hotel Management and Tourism Training Centre (HMTTC), then Nepal’s leading institute for hospitality training and now known as the Nepal Academy of Tourism and Hotel Management (NATHM). Encouraged by his friend’s enthusiasm and vision, Surya Kiran decided to join the one-year diploma program in culinary arts, specializing in food preparation and control. Just four months into his studies, he was offered an internship at Hotel Blue Star, one of Kathmandu’s prestigious four-star hotels.

The experience at Blue Star Hotel became the foundation of his professional life. Immersed in a busy and diverse work environment, he quickly proved his capability in the kitchen, eventually becoming in charge of the continental section. He worked on large banquets, served high-profile local and international guests, and gained valuable skills in managing a professional kitchen. Over the course of four and a half years at Blue Star, he built a reputation for precision, consistency, and leadership—qualities that would follow him throughout his career.

In 1988, HMTTC recognized his growing expertise and invited him to join the institute as a Culinary Instructor. Accepting this offer marked the beginning of a new chapter—one that would shape the future of Nepal’s culinary and hospitality education. His role as an instructor was not limited to teaching recipes and techniques; he became a mentor, a guide, and an advocate for professional standards in hospitality. Over the next thirty-two years, he rose through the ranks, becoming Deputy Head of Department and Curriculum and Program Coordinator for the Bachelor of Hotel Management program. Nearly every generation of Nepali chefs, both in Nepal and abroad, can trace their training, directly or indirectly, to his influence.

While working at NATHM, Surya Kiran continued to develop himself academically and professionally. He earned a Master in Public Administration from Tribhuvan University in 2002, followed by an MPhil in Educational Leadership in 2013. He pursued a Bachelor in Journalism earlier in 1991, reflecting his interest in communication and academic writing. His global exposure included an Advanced Professional Hotel Management Course in Germany from 1992 to 1994 and a Diploma in Hotel Management from SHATEC in Singapore in 2000. He is currently a PhD scholar at Tribhuvan University, further deepening his research in hospitality and education.

His career was enriched by extensive international training and conference participation. From an Advanced Food Production Seminar in New Delhi in 1989, instructor training in Singapore in 1992, practical kitchen training in Germany, to Thai cooking and food and beverage management programs in Bangkok, his learning was constant. He attended seminars on tourism marketing in Japan, human resource development in Nepal, housekeeping management in Bangladesh, research methodology under the University Grants Commission, and food safety management by the Asia Productivity Organization. His work also took him to the USA for hospitality and wellness conferences and to China for academic paper presentations.

As an author, Surya Kiran has made lasting contributions to hospitality education in Nepal. He has written and co-written textbooks such as Hotel Management: An Introduction for grades XI and XII, Hotel Byabasthapan: Ek Saral Jankari, Food Production: Principles and Practices for bachelor and diploma levels, and Tourism and Mountaineering for grades XI and XII. His work also includes manuals on cooking and food and beverage service, published by the Nepal Tourism Board and Hotel Association Nepal. These publications continue to be used as core learning resources in hospitality programs across the country.

His research has been equally impactful. In studies such as Status of Hospitality Education in Nepal: Analysis of the Perspective of Hospitality Students and Practitioners, he examined the gap between academic training and industry requirements, highlighting the need for a paradigm shift in the education system. His paper on human resource management challenges in Nepal’s hospitality sector has been cited widely, influencing both academic and industry conversations.

Even after retiring from NATHM in 2020, Surya Kiran has remained active in the field. He currently serves as a part-time lecturer and consultant in food production at Ritz College of Engineering and Management in Lalitpur. He is also a member of the Hospitality Sector Skill Committee under the National Vocational Qualifications System, where he contributes to shaping the skills and standards of Nepal’s hospitality workforce. Institutions across the country frequently invite him as a speaker and guest of honor, recognizing his leadership and lifelong dedication to the industry.

From a village boy in Sankhuwasabha with modest beginnings to one of Nepal’s most respected hospitality educators and culinary experts, Surya Kiran Shrestha’s journey is a testament to hard work, vision, and an unwavering commitment to excellence. Over four decades, he has shaped not only the careers of thousands of chefs and hospitality professionals but also the very standards of the industry in Nepal. His legacy lives on in the countless students he has mentored, the textbooks he has authored, the research he has conducted, and the example he continues to set for future generations.