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Prakash Katuwal is the Executive Chef and Managing Director of a very famous Turkish and Middle Eastern restaurant, Alev Kebab Sultanate in Naxal, Kathmandu. He was born and brought up in Jhapa, in a middle-class family. He is now 37 years old with a very successful career with 16 years in the culinary field.
He always wished to be a name in the food industry. He used to work as a waiter when one of his friends told him the difference between a cook and a waiter. His friend told him that a chef never gets old and earns a lot of respect for their work. Then, his thoughts took a turn and he joined diploma classes of Chinese food in Kathmandu.
Katuwal’s career started from a training institute in Kathmandu. He did a basic diploma course in Chinese cuisine. He took training in some Chinese restaurant where he got to sharpen his knowledge and skills. Then he went to China and worked there in different hotels for a long period of time. There, he learnt a lot, worked hard and came back stronger and more resourceful.
Prakash also worked as an executive chef in different hotels in Nepal including 4-star hotels. He even got opportunities to work in 5-star hotels in Nepal but he couldn’t grab it because he was planning to open his own restaurant, which now serves Mediterranean dishes and is famous.
Being successful in any field isn’t easy. It takes a lot to be established and successful. It wasn’t easy for Prakash as well. He had to make lots of sacrifices and leave many things behind to be where he is now, and he says he has much more ahead of him. A lot of ups and downs came in his career of 16 years, but he never gave up.
Prakash Katuwal almost left his journey of becoming a chef at the beginning because it was very tough for him to remember the names of spices and ingredients. But he never gave up because of his family. He is the first child in the family and has a great responsibility, emotionally and financially. His parents had invested a lot in him, and if he had given up, the investment and his parent’s expectations would go to waste.
The journey from a cook, an executive chef to a managing director wasn’t very easy. Though he had skills necessary for cooking delicious foods, he didn’t have managerial skills to manage a fine diner. But with time, his skills evolved. Now, he is skilled enough to manage the restaurant, reduce the costs and also enhance the services and the quality of food. He now manages everything, from store keeping, to marketing, cooking, and even serving his customers and making them content with him and his restaurant’s services.
His inspiration is his teacher, Krishna Poudel. Krishna Poudel taught him everything and was always by his side to motivate him, backing up his every step, and even partnering up to open Alev Kebab Sultanate. Prakash couldn’t shatter or break his teacher’s trust. He wants to always keep his teacher happy and pay tribute to him for his support that keeps him going. Most of the customers he served in his restaurant love the dishes he and his team make. The guests’ happiness and their feedback inspire Prakash to do even better everyday.
The biggest achievement in his life is satisfying every customer, including Princes of Saudi, Sheikh of Dubai, different ambassadors and celebrities.
Once he almost left the culinary field because of personal reasons but he could not leave it just like that. He got pulled back into this field, and this is one of the most memorable moments of his life.
According to him, “Satisfaction is success. If you’re satisfied with your work, then you’re successful. Many people are very rich but aren’t happy and satisfied. I don’t call it success. You must be happy with your work to say it’s a success.”
He is also into charity. He likes helping people in need. He celebrates his birthday in different orphanages and old age homes.
He doesn’t have much of a personal life and he isn’t sad about it. His focus at the moment is Alev Kebab Sultanate. He calls this time the starting phase of his business career. He is investing him time and money in this business. So, this is both his personal as well as professional life.
He says, “Time is different now. There are lots of challenges in today’s generation. You must keep yourself up to date, if you wish to be a chef or wish to succeed in any field. Your work and practices must be effective. You must be focused, and must have a strong mission, vision and dedication to achieve what you wish for.”
Compiled By: Rebika Bishokarma
In-house photos by Ayush Maharjan
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