Chef Nepal: The Professional
Chef Nepal: The Professional is an upcoming spin-off of the original Chef Nepal reality TV show, designed exclusively for experienced chefs working in professional kitchens across Nepal and abroad. Unlike the original version that featured home cooks and aspiring chefs, The Professional will showcase the skills, creativity, and innovation of culinary experts who have years of hands-on experience in hotels, restaurants, and food businesses.
This show aims to raise the bar for culinary competitions in Nepal by introducing industry-level challenges, technical tasks, and real-world kitchen scenarios. Participants will compete not only on taste but also on technique, presentation, speed, and leadership—reflecting the true essence of being a professional chef.
Set to be aired soon, Chef Nepal: The Professional celebrates the artistry, dedication, and depth of culinary mastery that defines Nepal’s most accomplished chefs.
Meet all the short-listed candidates of
CHEF NEPAL: THE PROFESSIONALS (2025)
I'm chef Bikal Adhikari from Dharan, Nepal currently residing in Adelaide, Australia. With expertise in modern Australian cuisine, Australian fusion breakfast, and casual dining, I'm passionate about sharing my knowledge and experience. Joining the Chef Nepal cooking reality show, I aim to bring international flavors and techniques to Nepalese cuisine, promoting cross-cultural exchange and inspiring a new generation of chefs."
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Chef Rajan Khatiwada
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Rajan Khatiwada
I am Chef Gandip Giri, currently working as a Commis Chef at the Kathmandu Marriott. Originally from Udayapur, I have been in the culinary field for 7 years, specializing in Mediterranean, Continental, Italian, and Nepali cuisine that blends local Nepali ingredients with international techniques. My passion lies in creating dishes that delight the palate while honoring culture and tradition. I believe food has the power to connect people and create unforgettable experiences.
मेरो नाम दिपक खुलाल हो । म सानो गाउँमा जन्मिएको, सामान्य परिवेशमा हुर्किएको व्यक्ति हुँ । सानै उमेरदेखि भान्साप्रति मोह थियो — आमाले बनाएको खाना देखेर म भान्सामा पसिहाल्थें, अनि त्यो मोह मेरो जीवनको यात्रा बन्न पुग्यो ।
शहर आएपछि मैले होटल तथा क्याफेहरूमा काम गर्न थालेँ । काम गर्दा गर्दै मैले सेवा भाव, अनुशासन र स्वादको समिश्रण सिक्दै गएँ । अनुभव बटुल्दै जाँदा म Chef Nepal प्रतियोगितामा सहभागी हुन पुगें — जहाँ देशभरका दक्ष सेफहरूसँग प्रतिस्पर्धा गर्न पाएँ। यो मेरो जीवनको एउटा गौरवपूर्ण क्षण थियो।
I am a chef whose culinary journey began in the vibrant kitchens of Bangkok, where I mastered Russian flavors while learning from chefs of Italy, Japan, and Peru. Today, as founder of Aryata’s in Lalitpur, I blend global techniques with local ingredients—fermenting timur peppers, crafting pizzas with purpose, and celebrating community. For me, being a chef is about joy, creating happiness through food, and honoring both tradition and innovation.
I'm culinary professional from Nepal, graduated in Hotel Management from NATHM and has since worked at Hilton Dubai Palm Jumeirah, Piano-Piano Restaurant, Namata Kitchen, and Shinta Mani Mustang, alongside an exchange program in Cambodia and a gastronomy exploration in Switzerland.
In 2024, I trained at the 3-Michelin-starred Arzak Restaurant in Spain, gaining exposure to world-class fine dining & creative culinary techniques. Skilled in hot kitchen operations, pastry, and menu planning.
I’m Raj Silwal, currently working as a Sous Chef at the 6-star Raffles Hotel in Doha. Over the past 15 years, I’ve had the privilege of learning from some of the best chefs — from Alessandro Pavoni in Sydney to Chef Enrico Crippa at the 3-Michelin-starred Piazza Duomo. Every experience has shaped how I see flavor, creativity, and excellence in the kitchen.
Now, I’m bringing all that knowledge back to Nepal with one goal: to take Nepali fusion cuisine to the international stage while honoring our roots.
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Chef Jiban Roka Maga
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Jiban Roka Magar
I am Chef Bishnu Malla from Nawalparasi, with over 10 years of experience in the hospitality industry. My culinary expertise lies in Italian and Continental cuisine, where I focus on blending authentic flavors with modern techniques. Currently, I am working as a Junior Sous Chef at De Crown Inn Hotel, Butwal.
With every dish I create, my goal is to deliver not just taste but also a memorable dining experience that reflects passion, skill, and dedication to the craft.
I am Chef Arjun Khadka from Khalanga, Western Rukum, currently working as a DCDP at Casino Atlantiz, North Goa. With 8 years in the culinary field, my greatest inspiration is MasterChef Santosh Shah, who put Nepali cuisine on the global map—though I haven’t met him yet, I hope to one day.
I am participating in Chef Nepal to present Nepali food in my own unique style and creativity. I chose this platform because it offers me the best opportunity to showcase my culinary skills and share the richness of Nepali flavors with a wider audience.
मेरो नाम पुष्प कुमार बिशुन्खे हो, घर धरान अनी गाँउमा म अरुकोमा गोठालोको रुपमा काम गर्थे । बार्षिक १ हजारको तलब थियो । पछि म शहर आए र होटलमा काम गर्न थाले । पहिलो पटक होटल छिर्दा चप्पल खोलेर छिरेको थिए । मासिक ३ सय तलबबाट काम शुरु गरे । किचनमा सबै प्रकारको काम गरें, बिस्तारै किचन हेल्पर भएं अनि तालिम पनि लिन थालें । काम गर्दै, तलिम लिंदै, अनुभव वटुल्दै, बिभिन्न खानाको प्रोफेशनल शेफ बन्दै गर्दा आज म शेफ नेपालः द प्रोफेशनलमा सहभागी भएको छु । मलाई थाहा छ, देश विदेशबाट सहभागी हुनु भएका बिभिन्न प्रतिस्पर्धिहरु धेरै अनुभवी र क्षमतावान हुनुहुन्छ, म डटेर प्रतिस्पर्धा गर्नेछु ।
I’m Chef Bisham Basnet, head chef and proud owner of Beyond Burger & Pizza in Dhapakhel, Lalitpur. For me, food goes far beyond nourishment — it embodies memories, emotions, and stories that connect people. This belief shapes every dish I create, whether it’s a comforting classic or a bold new flavor. By joining Chef Nepal, I’m stepping out of my kitchen and onto a national stage to share my passion, where audiences can expect soulful cooking, honest flavors, and unique presentations that truly represent who I am.
I am Chandra Kadariya, currently working as a kitchen chef at Arken Restaurant in Denmark. With 14 years of experience in the culinary field, I am deeply passionate about fusion cuisine that highlights local and seasonal ingredients while promoting the richness of Nepali food on the global stage. For me, cooking is more than a profession—it is a way to honor heritage, as recipes carry generations of stories and traditions. It is also creativity, art, and an expression of love and care. Audiences can always expect skill, balance, innovation, and passion in my food.
I am Chef Nabin Ghimire, currently working as a Junior Sous Chef in Doha, Qatar. With 6 years of culinary experience, I have gained expertise in diverse cuisines and techniques, inspired by the fusion of flavors and cultures. My philosophy is to create dishes that taste amazing while telling a story.
Joining Chef Nepal: The Professionals is a chance to showcase my skills, learn from peers, and share my passion for Nepali cuisine. Audiences can expect innovation, creativity, and flavors that blend tradition with modernity.
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Chef Man Tamang
मेरो नाम राजेस खत्री हो र म गुल्मी बाट आएको एक passionate chef हुँ । हाल म ८ वर्षको अनुभव लिएर नेपाली परम्परागत स्वाद र आधुनिक प्रस्तुतीकरणको संगममा काम गरिरहेको छु । खाना पकाउने मेरो यात्रा मेरी हजुरआमाबाट सुरु भयो — उहाँको हातको स्वाद र मायाले मलाई सधैं प्रेरित गर्यो।
Chef Nepal: The Professionals मा सहभागी हुनु मेरो लागि नयाँ चुनौती हो — जहाँ म मेरो सीप, अनुभव र संस्कृतिको स्वाद साझा गर्न चाहन्छु । दर्शकहरूले मबाट देख्न सक्नेछन् मौलिक स्वाद, प्रस्तुतीमा नयाँपन र खाना प्रति मेरो गहिरो सम्मान छ ।
My name is Bidur Khatri, I am currently working as CDP and IRD Kitchen Incharge at LXR Hilton Hotel. Over the years, I have been part of renowned culinary teams at prestigious hotels, including IHG Voco Doha, Hyatt Regency Amritsar, Crowne Plaza Bengaluru, Ramada Ahmedabad, DoubleTree by Hilton Ahmedabad, and Horizon Manor Doha. With strong expertise in Indian cuisine and hands-on experience in Italian, Arabic, and Asian cuisines, my career goal is to lead a culinary brigade at top international hotels, showcasing skill, passion, and creativity.
I’m Chef Binita Tamang, originally from Tokha, Nepal, with over 8 years of professional experience since starting my journey at the Academy of Culinary Arts in Patan. I’ve worked in kitchens like Four Seasons, Cipriani, and now serve as CDP at Sushisamba. Specializing in Mediterranean, Italian, Peruvian, Brazilian, Japanese, and Thai cuisines, I blend cultures through bold flavors and refined techniques. For me, cooking is storytelling, creativity, and passion. Through Chef Nepal, I aim to represent my roots and inspire young chefs.
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Basanta Sapkota
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Chef Basanta Sapkota
I am Surya Mahat & I've experience in fine dining, education, and leadership. Currently, I serve as Senior Culinary Trainer/Chef de Cuisine at the Academy of Culinary Arts, Kathmandu, where I mentor students, manage operations, and lead events. My career includes roles at Genesis Café, Intercontinental Doha, and Constance Moofushi Maldives, working with Michelin-starred chefs. Honored with awards like Best Mentor and Culinary Instructor of the Year, I specialize in training, SOPs, menu design, and food safety while inspiring the next generation of chefs.
I am Jeevan Dhameniya, proudly representing the rich flavors of my homeland while working in the UAE. My passion lies in harmonizing traditional Nepali tastes with global culinary influences, crafting dishes that not only delight the palate but also tell a story of culture, creativity, and love for food.
Through my cooking, I aim to showcase Nepal’s heritage on an international stage while bringing people together through flavor and innovation. I am in a mission to elevate Nepali gastronomy in global height.
I’m Chef Santu Giri, a multicuisine chef with over 20 years of experience in international households and embassy kitchens. I specialize in authentic dishes from Italian, Nepali, Indian, Chinese, Thai, Japanese, Korean, American, and Mexican cuisines, along with baking and pastry. I love planning creative menus, hosting events, and ensuring high kitchen standards. For me, cooking is more than a profession—it’s a way to share cultures, celebrate flavors, and create memorable experiences through food.
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Sanjaya Dutt Badu
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Chef Sanjaya Dutt Badu
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Chef Bimal Tamang
I’m Prahalad Bohara, a chef with 15+ years of experience in the food industry. My passion for cooking began at 14, and I started my career in catering and restaurants while studying hotel management. After completing my +2, I moved to Qatar as a Commis 3, then spent 4 years in Dubai with IHG Intercontinental Hotels, rising to Junior Sous Chef. Later, I served as Executive Chef at Mazaaj Restaurant, a renowned Arabic dining spot. A multi-cuisine chef, I see the kitchen as my true home, where I create flavors that bring joy.
मेरो नाम तिलक शार्की हो । म नेपाल, झापा जिल्लाको बुद्धशान्ति–५ बाट आएको हुँ । म २७ वर्ष भएको छु । मैले आफ्नो करियर २०१७ मा KST रूपमा सुरु गरेको हुँ । त्यसपछि मैले Culinary विभागमा ट्रेनीको रूपमा काम गर्न थालेँ ।
मलाई culinary क्षेत्रमा ८ वर्षको अनुभव छ, विशेष गरी asian खानाका परिकारहरू र डिमसममा । मैले luxurious होटलहरूमा काम गरेको छु । हाल म कम्पास ग्रुप मार्फत गुगलमा सीनियर CDP को रूपमा काम गर्दै छु ।
शेफ नेपालको मार्फतबाट म नेपाली खानाको प्रचार गर्ने उदेश्य राखेको छु ।
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Rajendra Ghlan
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Chef Rajendra Ghlan
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Chef Bishal Tamang
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Bishal Tamang
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Manoj Dhakal
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Chef Manoj Dhakal
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Chef Ayush Jung Raut
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Ayush Jung Raut