GOVINDA NARSINGH KC
Chef par excellence and a familiar personality in the hospitality industry and culinary arts, he has truly justified the popular proverb in Nepali "Hune Biruwa Ko Chilo Paath" (Morning shows the day) aptly proved by his achievement. He is a living example for Nepalese people that the sky is the limit for those who dream in the local context.
He had started his professional career as an apprentice from the then Soaltee Oberoi Hotel in 1978 and has traversed the long and rough path to be in the present position of Food Production Director in LSG Skychefs, flight catering unit of Soaltee Crowne Plaza. In his long career he has worked in various capacities until he was given the coveted title of Executive Chef in January '2004.
During his long career of 30 years he has had the opportunity of promoting Nepali Culinary Heritage in countries such as Italy, Singapore, France, China,Turkey, Bangkok and all over India besides supervision of various prestigious diplomatic and royal functions which has earned the coveted award of Gorkha Dakshin Bahu from His Majesty Gyanendra Bir Bikram Shah Dev in 2005.
On the domestic front his contribution has not been in anyway lacking either. He has been an integral part of various cookery programmes such as Chefs Corner in Kathmandu Post and cookery show Chulo in Kantipur T.V making it needless to mention the reason for his popularity amongst the local. To further sharpen his knowledge, he has attended the Global Quality System Training related to HACCP System / Food Safety and CMCP System for airline catering in relation to Health & Hygiene. He is life time member of Chef Association of
Nepal (CAN) besides advisor to CAN.
When we ask him about his comments for the new generation he always replies "Whereever you work in Hotel industries you should follow Respect,Punctuality and Discipline in your life. These are the keys which you need to open the door of your successful life. From last few years I haven't seen all these things in new generation. In my time I always used to follow these things and I never failed in my target."
In general comments he said," You should always give importance to time,things and person you will never fail in your life no matter how hard is your path ahead. When I had joined hotel industries there were no qualified people in Nepal because there were no institute to make you trained and skilled person. That's why we had to rush to our neighboring countries. Now a days we have good reputed institutes to produce qualified manpower for our country then why should we look for the other countries to fulfill the good position. It is a shame to us that we produce more than 3000 qualified manpower per year in Nepal but when we search for a person for the hotel position all of them are found to have gone abroad. This is all because of political situation in Nepal. Our Nepal is rich in Water sources and tourism. I am confident that we can do huge progress in tourism sector. If we succeed to develop tourism sector in Nepal we don't have to find the other solution. For developing the tourism sector, there should be peace in Nepal. And these all go over to the political leaders in Nepal who should be supporting each other not to pull each others legs.
He is a giant personality who believes in simple living and high thinking.
It is a matter of honor for NATHM (previously HMTTC) family to introduce one of the distinguished professionals in the hospitality industry of Nepal. He is none other than the alumni of HMTTC, Mr. Pushpa Thapa Magar. We would like to take pride in the fact that he
started his colorful career from our institution.
Born on 11th August 1954, he is a permanent resident of Dhobighat-3, Lalitpur. Currently, he is the Managing Director of renowned culinary establishment - "Mahalaxmi Culinary Art Academy" since 2003.
Looking back to his past, he started his career from HMTTC and came across various milestones till date. He was a distinguished student of NATHM the then HMTTC from the year 1976 to 1977. After completion of his course in HMTTC, he joined Shanker Hotel as a cook. He also worked in several well-known hotels in Kathmandu including Hotel Yak & Yeti, Sheraton as Gardmanger and Commis respectively. In 1991, Mr. Thapa was promoted to the Executive Chef in Hotel Sherpa.
Then he started working with some overseas hotels like 'The British Club' from 1983-1986, 'Gulf Hotel Bahrain' from 1986-1988, 'Muscat Holiday Inn' from 1988-1990 in Bahrain, Germany and Nepal in the areas like 'Food Production and Control', 'Continental Cook' and 'Master Training' etc.
Though it is turning to be biography, he admits this time and again these experiences would not have been possible without HMTTC/NATHM, its guidance, direction and the vision of its faculties and management.
It is a matter of extreme bliss and satisfaction for this institution that Mr. Thapa was a bonafide student of this academy, and we are proud of his achievements. Talking about some of his achievements and awards he has won awards, honors and laurels from different organizations like Shuva Rajya Bhisek Padak (2002) and Rajjat Mahotsav Padak from Late His Majesty King Birendra on the occasion of Golden Jubilee year of Majesty (1997).
In a conversation with us, he candidly admitted that these awards are special but the days in HMTTC and teachings are also special and quite close to his heart.
Talking about his journey round the globe, he has traveled a number of countries like Malaysia, Singapore, China, Germany, Thailand, Belgium, France, Greece, Italy, Romania and other South Asian countries. Though he has traveled many thousand miles, he is of the
opinion that this cannot distance him from his Pathshala where he learnt the A, B and C of Hospitality Industry. His walks around HMTTC is very special. His traveling across the world cannot mar those few walks around HMTTC.
SITU RATNA SIHAPIT
We are proud to have Mr. Situ Ratna Sthapit,born in 1977 as alumni of NATHM when it was HMTTC. Mr. Sthapit started his career by joining Hotel Yak & Yeti as a Training Cook. Then he moved to Hotel Summit as a Baker and worked there for 2 years. He never had to look back. Opportunities were knocking on his door one by one. He got opportunity to work in Radisson Hotel Kathmandu as a Commis II. Then he was offered to join Hyatt Regency Kathmandu. He worked there as a Chef de Parties for 7 months and as a Commis Chef for 7 months as well. There, he got chance to work with lot of new equipment of reputed companies. Since then it has been more than 6 years that he has been working in Hotel Shangri-la as a Pastry Chef.
He has undergone trainings in Hotel Yak & Yeti and Hotel Summit. Also, he took specialized training about Kitchen Management in HMTTC, where he learnt nutritional value in detail and also about proper kitchen management. He had a Bakery and Pastry training in HMTTC organized by N.M.C.P. (Netherlands Management Cooperation Programme) and had Leadership Skills training in Hyatt Regency.
These are the examples among numerous achievements of NATHM's 35 years long untiring service. There are a number of other professionals who have escalated greater heights in their profession in hospitality world but begun their first step in HMTTC. We would like to thank Mr. K.C., Mr. Thapa and Mr. Sthapit as well as other successful alumni of this organization as an example in hospitality industry till date. On the occasion of its 35th anniversary,the HMTTC/N A T H M family wishes them all the success in their professional and
Ram Krishna Shrestha
Position: Senior Instructor/Chef
Hotel: Ritz Hospitality/Kantipur College of Hotel
Management/Raman Manpower and Training Centre (Nepal)
Mr. Ram Krishna Shrestha took the training course of Food Preparation and Control in the year 1989 when NATHM was well known as HMTTC. He started his career in 1989 when Soaltee Crowne Plaza was known as Hotel Soaltee Oberoi Nepal as a Trainee in Food Preparation and Control Department for a year.
He worked as a Commi Chef from 1990 to 1991 in Hotel Marshyangdi, and then he shifted again as a Commi Chef to The Everest Hotel and worked there for 2 years, from 1991 to 1993. He got opportunity to work as a Commi I in Nizwa Hotel Sultanate of Oman for 4 years from 1994 to 1998. He was promoted to Demi Chef de Partie and after a year he was again promoted to Chef de Partie. Then he returned back to Nepal and worked at Raman Manpower and Training Centre (RMTC) as a Senior Instructor (Chef) for about 5 years from 2000 to 2005.
He moved to Bermuda and worked there as a Chef for about a year in Monte Carlo Restaurant, Bermuda from 2005 to 2006. Again, he shifted to East Meet West Restaurant South Hampton, Bermuda and worked for about 3 year from 2007 till 2010. Currently, he is again in Nepal and has been working in various education institutions such as Ritz Hospitality, Kantipur College of Hotel Management and RMTC as a Senior Instructor and Chef. He is specialized in cuisines like French and Italian,Hot Range Continental, Indian Tandoori and Mughlai, Pantry Cold Section, Chinese and Arabian Dishes.
Indra Khadka Chhetry
Position: Assistant Food & Beverage Manager
Hotel: Soaltee Crowne Plaza, Kathmandu
Indra Khadka Chhetry took the On the Job Cook Training from NATHM then Hotel Management and Tourism Training Centre (HMTTC) in 1996. He did his Diploma in Hotel Management from Tourism and Hotel Management College, Salzburg, Austria. He has undergone various trainings such as Intensive Food & Beverage Service Training( 1986) Cook Training (1996-97).
He speaks various languages like Nepali, Hindi, English, German and French. Mr. Chhetry started his career from Soaltee Crowne Plaza, Kathmandu from the year 1986 as a Steward/Waiter for about 3 years at Coffee Shop, French Restaurant, Indian Restaurant and Room Service.. In 2010, he joined the Food & Beverage Department as an Assistant Food & Beverage Manager.
He has also got the experience of working in Walt Disney World, Florida, USA as a Food & Beverage Host in Tusker House Restaurant in Animal Kingdom Walt Disney World, USA in the year 1998.
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NATHM participated and volunteered in 49th Annual IH&RA Congress
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