Dedicated to the art of cooking and hospitality from a young age, Chef Bishnu Kumar Magar has spent the last 26 years honing his skills. Starting from 1993 as a part-time student and chef for an international hotel, Chef Bishnu has worked in popular brands like Marriott, Intercontinental, and Shangri la.
Tell us something about you, as a person and as a chef.
I am a foodie. My love for food has only increased throughout the years as I learn and experience food from different cultures and regions around the world.
When did you realize you want to get into the culinary world?
My culinary journey started with a part-time job in a Western restaurant at the age of 15. It was a place that help me realize my passion for the culinary world and I never looked back.
What do you take into consideration while crafting a menu?
The world today looks for more than a taste in food. I believe every food tells a story, and a menu should be able to harmonize those stories. Authenticity, creativity, and innovation are the components to be considered while crafting any menu.
What difference are you finding working in Nepal than that of other countries you have worked in?
Changes in the industry from when I started as a part-timer and now are visible. Nepalese hospitality and the culinary industry have come a long way. You can feel the enthusiasm and hard work of the people, and I believe, given the right opportunity, it is an asset that will help us bring our industry to an international level. Having said that, in terms of technical and managerial parts, we still have a long way to go compared to international markets such as China.
In your opinion, why are Nepali getting fewer chances than other nationals in our own country to work as head of departments?
In my opinion, there is equal opportunity for everyone. However, Nepal has limited international brand hotels resulting in lesser opportunities. With many international brands in pipelines, future demand for Nepali hoteliers are sure to increase.
What changes would you like to bring to the culinary scene of Nepal?
Being able to utilize my international culinary experience in the Nepalese market through an international hotel like Marriott Kathmandu has been a dream come true. I take pride in providing an unparalleled experience to the diners through the authentic flavors, creative plating, and non-negotiable quality standards of my food, and that is what I want to add to the culinary scene of Nepal.
What should we expect from the menus of Marriott Kathmandu? How would they be different than rest of the hotels here in the country?
Marriott Kathmandu offers a variety of local and international cuisines with authentic taste and international quality. What makes it a memorable experience is the hospitality of our associates from the time you enter till the time you leave. Each of our six restaurants is designed to provide a unique experience to our guests.
Any dish of any outlet in Nepal which you cannot say no to�
I love every dish and simply cannot say no to any of them.
What do you think we should do to promote Nepali Cuisine globally?
People associate Nepali cuisine with Indian cuisine. We need to change this mindset. Nepali cuisine is based on ethnicity and climate relating to Nepal's cultural diversity and geography. It is also one of the healthiest cuisines in the world, and we need to highlight that. Only by telling the story of the ethnicity, and diversity of Nepali culture through our food, will we be able to promote it globally.
Your favorite food and wine pairing�
I love cheese and prosciutto with wine.
Your favorite midnight snack�
Seasonal fresh fruits and almonds
