Every chef has a story behind the uniform. For Chef Bhol Bahadur Bishwakarma, that story began without a clear plan.
As a young man from Khotang, he travelled to India without knowing what kind of work he would find or where life would lead him. All he knew was that he wanted to work, learn and build a better future.
Today, he serves as Head Chef at Fairfield by Marriott Kathmandu, bringing extensive expertise in Indian cuisine. Every stage of his journey has shaped his understanding of leadership.
An Uncertain Beginning
About ten days after arriving in India, Bishwakarma found work at a club. It was a modest beginning, and he remained there for around two months. But during that time, something changed his direction: curiosity. He observed the chefs, studied how dishes were prepared and gradually developed a passion for cooking.
While many people see their first job as a stepping stone to something better, he saw it as an opportunity to learn. That curiosity became his first lesson in leadership. Good leaders are often those who continue observing, questioning and learning long before they are given responsibility.
The Tandoor, His First Teacher
His next opportunity came at a catering company, where he began working in the tandoori section on a casual basis. He spent nearly two years there, learning the fundamentals of Indian cooking, including kebab preparation, marination, spices, heat control, timing and texture.
He soon realized that Indian cuisine is not simply about adding spices. It requires a deeper understanding of ingredients. How long should meat be marinated? How intense should the heat be? When should a dish be turned? How do different spices complement one another?
The tandoor taught him three important lessons. Heat taught him patience. Spices taught him balance. The kitchen taught him discipline.
He made mistakes, corrected them and continued learning. That willingness to learn from experience remained with him throughout his professional growth.
Proving Himself in Delhi
In 2009, Bishwakarma joined Keeya Kainosh, a restaurant in Vasant Kunj, Delhi, as Commis II in the Indian tandoori section. His employer later recognized him as an Indian tandoor specialist and acknowledged his honesty and punctuality.
He spent approximately one year and seven months there, refining his skills in marinades, spice blends, portion control and food presentation.
During this period, he learned a lesson that applies to every leader: a good chef can prepare an excellent dish once, but a true professional delivers the same quality consistently. Trust is built through reliability and consistency.
The Food Test That Changed Everything
After a brief period as a Demi Chef at a bar and restaurant in Connaught Place, Bishwakarma received a call from The Westin Gurgaon. A senior colleague who had previously worked with him had recommended him for an opportunity.
It was a five-star hotel, and securing the position required him to demonstrate his culinary abilities through a food test.
Rather than attempting unfamiliar or elaborate dishes, he chose to prepare what he knew best: the Indian and tandoori cuisine he had practised for years.
His cooking impressed the chefs with its quality and presentation, earning him a position as Commis II.
The experience reinforced an important lesson about honesty. Leaders who pretend to know everything risk losing trust, while those who rely on genuine expertise earn respect.
Learning to Lead Under Pressure
At The Westin, Bishwakarma discovered that culinary skills alone were not enough. A five-star kitchen demanded strict hygiene, standardized recipes, proper mise en place, teamwork and effective communication.
He carefully followed the guidance of senior chefs and consistently applied what he learned. His dedication earned him a promotion to Commis I, and he remained with the hotel for three years and seven months.
Two experiences from this period were particularly significant.
He was entrusted with independently managing the tandoor section during two major banquets, serving 350 and 400 guests respectively. He also contributed to the team achieving a food safety audit score of 96.75 percent.
The banquet experiences taught him to remain composed under pressure, particularly when the success of an entire event depended on his performance. The audit achievement demonstrated that maintaining high standards requires collective effort rather than individual excellence alone.
India Is Many Cuisines
At Sheraton Hyderabad, Bishwakarma expanded his culinary knowledge by exploring South Indian cuisine. He discovered the diversity of Indian food traditions, from regional spices and ingredients to distinctive cooking techniques.
His culinary experience came to include the delicate galouti kebab of Awadh, mustard-rich tikkas of Punjab, fiery laal maas of Rajasthan, and South Indian specialties such as Chettinad dishes and Meen Moilee.
He was promoted to Chef de Partie and later continued in the same position at The Den in Bengaluru.
By this stage, his responsibilities extended beyond preparing individual dishes. He had to consider food quality, consistency, service timing, teamwork and guest satisfaction simultaneously.
The experience reinforced another leadership principle: learning never ends. Every new city and kitchen offered him an opportunity to become a student again.
Bringing the Recipes Home
While working in Bengaluru, Bishwakarma came across an online announcement that Marriott was opening a hotel in Nepal. He applied, successfully completed the interviews and decided to return to his home country.
On February 18, 2019, he joined Kathmandu Marriott Hotel as Chef de Partie. His years of experience in Indian cuisine had found a new setting, while the move also brought him closer to his family.
Over the following five years, he progressed to Demi Sous Chef and subsequently Sous Chef.
His responsibilities included à la carte and banquet operations, menu planning, staff training and kitchen management. He also began exploring local ingredients and traditional Nepali cuisine.
His menus gradually brought together Indian favorites such as butter chicken, seekh kebab and dal makhani with Nepali dishes including momo, timur chicken and Mustang aloo.
He approaches curry preparation through carefully balanced layers: base spices provide depth, whole spices contribute aroma and finishing spices add freshness.
For Bishwakarma, each spice has a specific purpose, much like every member of a kitchen team.
His most valuable lesson during these years was ownership. When something goes wrong, a leader should focus less on identifying who made the mistake and more on finding a solution.
From Following Orders to Making Decisions
In 2024, Bishwakarma joined Hyatt Place Soalteemode Kathmandu, which later became Hyatt Centric, seeking exposure to a different hospitality environment.
He advanced from Sous Chef to Chef de Cuisine, with his responsibilities increasingly shifting from preparing food to managing people, maintaining systems and ensuring operational standards.
Throughout his career, he earned trainer certifications from both Marriott and Hyatt. He also received recognition at Marriott as Brilliant Executive of the Month and Cleanliness Champion.
Bishwakarma often reflects on how his professional responsibilities have evolved. At the beginning of his career, he waited for instructions from others. Today, colleagues depend on his decisions.
His journey progressed gradually, from managing his own kitchen section to supporting a team, supervising shifts, developing menus and ultimately taking responsibility for an entire kitchen.
Even after becoming Head Chef, Bishwakarma has continued to develop his professional skills.
In 2026, he earned a National Skill Certificate in Food Production from the National Skill Testing Board under CTEVT, formally recognizing the practical expertise he had developed over the years.
He also completed management-level Food Hygiene and HACCP training with the Scottish Hospitality Academy, strengthening his knowledge of international food safety standards.
Additionally, he received a Professional Chef Instructor and Advisor certificate from StarChef Hospitality, recognizing his role in guiding students on culinary techniques, hygiene and kitchen safety.
These achievements reflect his belief that leadership involves continuous professional development and a willingness to share knowledge with others.
Leading the Next Generation
Today, Bishwakarma sees his responsibilities as extending far beyond cooking.
He aims to build a kitchen environment where chefs openly share knowledge rather than keeping their skills to themselves.
Remembering his own modest beginnings, he encourages young cooks to learn, practise, make mistakes and gradually develop confidence in their abilities.
His perspective on Indian cuisine has also evolved. He believes traditional flavours and contemporary presentation can complement each other, provided the original character and essence of a dish are preserved.
His journey began with uncertainty. Indian cuisine provided his foundation, five-star kitchens instilled discipline, and leadership taught him accountability.
Now, he is committed to passing those lessons on to the next generation of chefs.
For young people beginning their careers without a clear plan or established connections, Bishwakarma’s journey carries a powerful message: where you begin does not determine how far you can go.
प्रतिक्रिया दिनुहोस्