I am a Nepalese chef currently based in Melbourne as the Head Chef at Lakhey, a restaurant that serves modern Nepalese cuisine.
My culinary style is defined by a unique take on traditional Nepalese dishes, which I combine with modern techniques and flavours.
I moved to Australia to pursue my dream of becoming a professional Chef. After working at several restaurants in Melbourne like New Quarter and Ides, I became the Head Chef at Lakhey in 2022. Since then, I have been reinterpreting Nepalese cuisine for a Melbourne audience, incorporating native Australian ingredients into my dishes.
Have you always wanted to be a Chef?
No, growing up I wanted to work in IT, I started working in the kitchen to pay for college and never looked back after that.
How would you define your style?
A unique take on traditional Nepalese dishes, combined with modern techniques and flavour.
What is your feature flavour these days?
Modern Nepalese, bold and balanced.
My knives and keeping them maintained.
Your greatest culinary influence:
What do you love about this business?
This business allows me to be creative and share my passion for food with others.
An ingredient you can’t live without?
Timur (similar to Sichuan pepper).
Most ‘eyebrow-raising’ menu item?
Buff kachila, egg yolk, herbs and Dungri cracker (spiced buffalo tartare with crispy crackers).
Nepalese spiced barramundi, no wastage broth and karkalla.
Tell us about the recipe you are sharing and why is it special?
It’s inspired by one of my fave dishes from back home.
What can diners expect when they eat at your restaurant and what makes the experience special?
Diners at Lakhey can expect to have an extraordinary experience with quality meals that introduce them to the exotic flavors of Nepal
What is your go-to meal at home when you don’t feel like cooking?
Whatever is open on Uber Eats.
Tell us something no one knows about you?
I don’t like cheese.
Where do you see yourself in 5 years’ time?
Cooking somewhere in some part of the world.