Looking back at the time I always wanted to become an Automobile Engineer but coming from a middle-class family it was an unrealistic dream to be fulfilled. I was in search of an alternative career which is when I found out about the Chef Association of Nepal back in 2000 which is how my journey as a hotelier started.

I got enrolled in a culinary course for 6 months and was given an opportunity to work as an intern for Radisson Hotel Kathmandu for 2 months.  It was a great opportunity for me as this was my first hotel exposer, as I wasn’t familiar with this industry. I was working for a three-star hotel in Kathmandu, and almost after a year, I got a call from Radisson Hotel Kathmandu to join their apprentice program.

I was fortunate enough to get such an opportunity where I could choose “Pastry Chef” as my profession. It was a turning point for me in my career as I never had to look back for any other alternatives. My vision and destination became clear in what I wanted to do in my life. I was involved in various positions and worked from 2001 until 2005 in Radisson Hotel Kathmandu when I decided to move forward with my career.

In 2005 I started working as a Pastry Chef for Beach Rotana Hotel and Tower in Abu Dhabi, UAE.

This is how my international exposure began, I worked with several Rotana Hotel pre-opening teams. I moved to IHG (InterContinental Hotel Group) in 2010 in UAE then moved to Sarova Whitesands Beach Resort & Spa in 2011 where I worked as Executive Pastry Chef.

Finally, in mid-2012 I moved back to Nepal and thought of joining the hotel industry where I came to discover that it was tough to join the sector as you needed personal or political connections and you should know how to please people in the industry. I was offered a few positions to join star hotels in Kathmandu.

I was amazed to see the situation of star hotels in Kathmandu, it was unsatisfactory for me to join as the kitchen lacked proper planning, equipment’s and tools to work with.  I requested various Human Resource personnel for me to organize a meeting with the management where some were denied, and some didn’t want to bring any changes at all. I made up my mind not to work in these properties.

Then I joined Hotel management college GATE (Global Academy for Tourism and Hospitality Education) as an Instructor and Executive Pastry Chef in 2013 determined to bring some changes in the Hospitality Industry. Switching from a commercial pastry chef to an instructor was not an easy move but the determination helped me move forward. I even managed to publish the book “Essential of Baking & Pastry” First edition of 2014 for college and academic purposes only.

During the ups and downs of this hospitality journey, I was lucky enough to encounter a young and energetic mind, Mr. Santosh Karki, as my student in 2014. He had worked as a baker for the international chain Sainsbury’s in London for about 2 years and was keen to learn more about bakery and pastry. For further exposure, he went abroad to gain more expertise in this sector.

I found a good friend as a student whose dream is the same as mine or even better than mine and now he is the co-founder of our company.  We know what is lacking in this industry, to find out furthermore I joined Sarawagi Group a leading manufacturer, importer, and food distributor of Nepal as a Demo Chef.

The condition of the hospitality industry in Nepal isn’t up to a standard. We started freelancing as hospitality consultants, and after many years of working experience, we decided to open up a company “Team Hospitality Nepal” whose main motive is “One stop solution for your hospitality needs” to solve hospitality-related issues.

We may not be good at fabricating the word but trust us we are one of the best hospitality consultants in the country right now.