“Believe In Yourself And Focus On Your Goals To Achieve Success”.
Well, the journey of his career started as a bar helper in Irish Pub at Thamel, Kathmandu and the journey flows onwards with hard work, focus, struggles, patience, and finally now living the successful life as an Executive Chef in Lavee Residence and Biryani Adda, a well-running Nepal Franchise fine dining Restaurant with his mentor Sudarshan Poudel. Chef Krishna Kumar Shrestha was born in doramba VDC and raised on Thamel, Kathmandu. Doramba VDC which is located at the Ramechap District of Nepal.
In 2009 he moved to Saudi Arabia and worked in Movenpick Hotel, Al Qassim. He joined the hotel as the second commis, fortunately, the first step to Saudi was a turning point in his life, and left the hotel as a demi chef. He was a passionate and multi-talented chef. He pushed himself and worked hard while working, so he could reach his goals. As he improves himself with the skills, knowledge, working capability during the work duration of 20 months in the hotel. Because of his better performance and hard work, he was awarded an employee of the month award for 2 times in the hotel.
He learned the actual meaning & operation of a 5-star hotel, whereas it was the first experience of a big establishment in his life. It was a big platform for learning and improving his skills and knowledge. He knew that he need to learn and grab the opportunities, ideas, and skills so, then he could get success in his life. He wasn’t enough with the opportunities that he got in this hotel, he was focused on his goals. He thought, that he needs to boost and challenge himself with the new environment, different organizations, different foods, and cuisines so, he can improve and groomed himself to fight and deal against every challenge in the future. Because of his guts and focused on his goals, he decided to apply for the new hotel.
After a certain period of applied job application in different hotels, finally he was selected for the position of the Demi Chef de Partie at Six Senses Hotel and Resort, Zighy Bay, Oman, which was his another biggest turning point in his hospitality career. He got a chance to worked with many celebrities chefs and many more classic 5star luxury brands like a Gili Lankanfushi, the Maldives as Chef de Partie, Four Seasons Hotel, Doha, Qatar as Chef de Partie and Outrigger Hotels and Resorts, Maldives as Junior Sous Chef.
Chef James knight Pacheco a Michelin star chef, Chef Richard Lee, Chef John Baker chef, Mohan Magar, Chef John Beck, Chef Chris long, Chef Alessandro fontanesi, Chef Marco, Chef Anandit Banerjee are my idols who inspired and support me to enhance my skills. I want to remember all my chefs, whom I worked within every step of success because these chefs are my inspiration in my life. These chefs are the ones who gave me guidance about different cuisines, food techniques, handling of kitchen works and operation:- says Chef Krishna Shrestha.
Because of his hard work, loyal and continuous dedication to work he has groomed himself for multi-tasking abilities. He has experience in different kitchen outlets, such as Banquet kitchen, Cold kitchens, Arabic kitchen, Italian kitchen named Ciao restaurant, and in this restaurant, he found his best friend Suraj Bhattarai. For 14 years they were the best buddy and he is working now as F&B Assistant Manager at Marriott Hotel, Kathmandu, Nepal.
In the running 15 years of his career, he has boosted his skills with a lot of hard work, scarifies, dedication, and can be known as the best and finest multicuisine chef. He is implementing his skills, knowledge, and upgrading day by day with new and creative dishes. He is working on the new menu planning and standard recipe in the hotel. As we can find his creation and taste his foods on Lavee Residence, Boudha – Ramhiti, Kathmandu.
“Cooking is a way of living healthy life. Be positive do positive think positive cause hard work always pays and let’s be humble to everyone. .” – Chef Krishna kumar Shrestha