Bal Krishna Shrestha first started his journey as a chef in Nepal in 1996 as a commie chef in Hotel Sherpa here he worked with the executive head chef Mr. Puspa Thapa who is the first president of “The Chefs Association of Nepal”. After 2 years, he moved to Radisson where he spent the next 4 years as a commie 1st learning his skill from executive head chef Mr.Nabhojit Ghosh and influenced greatly by Mr.Surya Bdr. Shrestha, Mr.Naranyan Gurung, and many other senior chefs.
He later started working in American Club, Phora Durbar for a further 2 years as a head chef until 2003. During this time he did part-time work as a food writer for the Saptahik Weekly Newspaper for 3 years, supplying recipes in both Nepalese and Newari. He also worked part-time as a culinary instructor for 2 years in three different institutes: Expansion, RMTTC, and Likhu Manpower and Hotel Training Centre where he taught students basic theory and practical for chefs about Asian and European foods.
Chef Bal moved to Ireland in 2003 where he worked in a Nepalese restaurant for a year before starting to work in Radisson St.Helen’s as a chef de partie for the next three years. From 2007 to present, BAL has progressed from a chef de partie to a senior sous chef in Radisson Blu Royal Hotel. He has also started overseeing the restaurant Kathmandu Kitchen Malahide from 2019.
Chef Bal has food experience in different cuisines such as Nepalese, Indian, Chinese, French, and Italian as well as having pastry and banquet experience. He has been working in this field for almost 25 years, working with different chefs in different hotels and restaurants. He has won awards such as gold prize in “The Australian Culinary Challenge Nepal” in 2000. He is very passionate about promoting Nepalese cuisine and culture throughout the world and has started writing Nepalese recipes again for the local newspaper in Ireland.
Some Food Plating of Chef Bal