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Bishnu Magar, a man born in Bhojpur in 1934 BS, is not just an ordinary man. He is the executive chef in charge of the whole culinary department at the Marriott Hotel in Kathmandu. He has 26 years of experience working in the hospitality sector in Nepal and China. He has worked in the food and beverage, and kitchen departments of several hotels in China for more than 18 years, providing guests with memorable experiences at a senior management level. This experience gave him an excellent understanding of the highest standards of food quality and helped him develop a keen eye for details. Prior to becoming the executive chef at Kathmandu Marriott Hotel, he oversaw all culinary activities at the JW Marriott Hotel in Chongqing, China.
The team of Nepal Traveller had few questions for him, and here are the excerpts of our conversation with him:
How do you describe yourself?
I am a complete foodie. I consider myself really fortunate, since I was able to learn and experience the things I had really hoped for. I love to learn about and try food from other cultures and places throughout the world.
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How did you start your career in the hospitality sector?
At the beginning of my culinary career, I began working part time in a Western restaurant at the age of 15. I liked doing culinary duties, and with time, I became passionate about the hospitality sector. I never looked back after discovering my love for food and the hospitality industry.
Why did you choose a career in the hospitality sector?
My hospitality career actually started in 1993, when I was enrolled in school. I never imagined that I would one day desire to work as a chef. I started working in hotels and restaurants in Kathmandu so that I could complete my study. I like doing the culinary chores, and, with time, it became my passion. I had satisfaction and happiness after providing amazing service. I decided to pursue a profession in the hospitality sector because I found that working with several different chefs from various nationalities encourages me to develop, advance, learn and grow, and perform admirably.
What routine do you follow each day?
I always begin my workday at 7:00 AM. I do all of my work during the day and conclude it in the evening as needed by the business.
What makes working in Nepal different from other nations you have worked in?
In terms of knowing people, society, work culture, and knowledge, working in Nepal is undoubtedly the easiest. Being in my own nation naturally makes me feel at ease when I’m working. However, in terms of technical and managerial aspects, working in hotels in developed nations like China is exceptional, since one can learn new things that will assuredly broaden one’s perspective and methods of operation.
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What is the hardest part about being an Executive Chef?
There is currently too much competition, not just between hotels and chefs but also between national and foreign cuisines, which is the hardest and biggest part. Also, exceeding customer expectations is exceedingly difficult to do. Recruiting and retaining chefs is also a challenge, in my opinion.
What qualities do you think every Executive Chef should possess?
I think every executive chef should have a strong background in hygiene to guarantee that the kitchen is clean and organised, that sanitation requirements are met, and love the food and procedures of preparing different dishes and serving them with excellency.
Every executive chef should have strong interpersonal and leadership communication skills, as well as conceptual and strategic thinking. They should also have a passion for food and drink, enjoy being creative, and have strong organisational abilities.
The executive chefs should enjoy engaging with others, must be creative, detail oriented, must be capable of driving and leading changes, should enjoy challenges, must always be up to date on market trends, and take time to research and comprehend emerging culinary trends.
What have been the biggest learning experiences working as an Executive Chef?
In my opinion, not just teaching and coaching, but also learning about different cultures while working with chefs from various nationalities and from guests, are some of the fascinating and biggest facets of working as an executive chef.
How do you envision Nepal's food industry in 5 years?
With many chefs bringing their worldwide culinary expertise to the Nepalese market through a global hotel like Kathmandu Marriott, I think there will be significant changes in Nepal’s food industry in 5 years. According to what I understand, Nepal’s food and hospitality industries are developing very quickly.
How do you define success?
I can recall several stories of successes but also few of failures. Although I do recall a humorous one, my success has come from continuously working with excellent businesses and small restaurants that prioritises my art. I also consider it a success when one offers knowledge that turns out to be advantageous for the organisation.
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What characterises a talented chef according to you?
Being a chef is a demanding profession. There is always a demand for chefs to work hard, be creative, and keen to learn new things. To make the most delicious bites, a chef must be knowledgeable about the history of food and passionate about cooking.
What advice would you like to give young people who want to become chefs in the future?
We can observe many young talents, who can become professional chefs thanks to the abundance of hospitality management and hotel management colleges. I am thrilled about it. In order to become an executive chef, you must first hone your abilities, stay focused on what you are doing, and set yearly goals.
What is your personal favourite food?
I enjoy trying new foods from all around the world, but I will always remember my love for Nepali food. So, my favourite is Nepali food.
The distinct taste, unique presentation, and unwavering quality standards of executive chef Bishnu Magar’s food is a big hit among the customers. He takes great pleasure in providing visitors with special experiences, and this is how he hopes to contribute to Nepal’s culinary industry.
Compiled By: Rebika Bishokarma
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