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Suvendu Roy, Executive Chef of Hyatt Regency Kathmandu, a person with a burning passion for the culinary arts and a strong commitment to crafting exceptional dining experiences. Renowned for his innovative approach, Chef Roy masterfully combines traditional flavors with contemporary culinary trends, creating dishes that are both delightful and visually stunning. He excels in creating innovative dishes that blend traditional flavors with modern culinary trends. He takes pride in his ability to balance creativity with practicality, ensuring each dish not only tantalizes the taste buds but also meets the highest standards of presentation.
Could you share your journey and expertise in the hospitality industry?
My journey in the hospitality industry spans 18 years, during which I’ve had theprivilege of working with prestigious establishments like Hyatt, Taj, and various restaurants across India, Spain, Qatar, and now Nepal. My guiding principles are simple but profound: love what you do and never count the hours spent in the kitchen. Respect yourself by always being sharp and attentive, and respect your chefs by following their guidance. Treat ingredients with care, using them efficiently to minimize waste. Above all, respect the guests by plating their food beautifully and as requested.
It’s essential to take pride in your work, but humility is equally important. Let your food speak for itself; your job and your creations reflect who you are. What keeps me motivated is the satisfaction of serving good food with a good heart, and the encouragement from both my team and the guests.
As a chef, what are the challenges you face regularly?
As a chef, I regularly face the challenge of meeting the high expectations of knowledgeable guests who seek unique and high-quality dining experiences. Managing online reviews is crucial, as they greatly influence the restaurant’s reputation. Retaining skilled staff is difficult, leading to high team turnover and the need for constant training. Keeping the team motivated and balancing egos within the kitchen are essential for smooth operations. Monitoring profitability while maintaining high standards requires a delicate balance, especially in a highly competitive industry. Staying updated with modern culinary techniques and incorporating them effectively demands continuous learning. Additionally, managing supplier relationships to ensure a steady supply of quality ingredients is vital to the success of the restaurant.
What inspired your decision to pursue a career as a chef and what keeps you motivated daily?
My decision to pursue a career as a chef was driven by an unwavering passion for the culinary arts. From a young age, I was captivated by the creativity and precision involved in cooking, and I found joy in experimenting with flavors and techniques. This passion has been the cornerstone of my journey, propelling me forward and inspiring me to constantly improve my skills. When you love what you do, it’s impossible to become demotivated; every challenge becomes an opportunity to learn and grow.
What keeps me motivated daily is the thrill of creating exceptional dining experiences for my guests. The satisfaction of seeing a delighted guest savoring a dish I’ve crafted is immensely rewarding. Additionally, the dynamic and ever-evolving nature of the culinary world keeps me engaged and excited. There’s always a new technique to master, a new flavor combination to explore, and new trends to incorporate into my dishes.
How do you perceive your role contributing to your organization and Nepal’s hospitality sector?
I perceive my role as a chef to be pivotal in contributing to both my organization and Nepal’s hospitality sector. First and foremost, it’s essential to immerse myself in the local cooking techniques and cultural traditions. By understanding and respecting these elements, my team and I can elevate traditional Nepali cuisine, blending it with modern culinary practices to create exceptional dining experiences. Our goal is to offer the best in food and beverage, showcasing the richness of Nepal’s culinary heritage while introducing innovative twists that delight both locals and visitors. Through this approach, we aim to enhance the reputation of Nepal’s hospitality industry and contribute to its growth and success.
For visitors, what activities or food/cuisine in Nepal would you recommend the most?
For visitors to Nepal, I highly recommend exploring a diverse range of activities and cuisines that showcase the rich cultural tapestry of the country. From aromatic dal bhat to momos filled with savory fillings, Nepal offers a culinary journey that’s both satisfying and memorable. Additionally, as part of our upcoming initiatives, we are excited to introduce our chefs who will contribute their expertise in cooking techniques to enhance the guest experience. We are focusing on three distinct cuisines: Arabic, Italian, and Thai. Moreover, we are implementing a Farm-to-Plate concept sourced from our own herb garden. This ensures that the ingredients used in our dishes are fresh, sustainable, and of the highest quality
Any other issues you would like to talk about?
I’d like to highlight the warmth and hospitality of the people here. They’re incredibly kind and helpful, making me feel like I’m right at home despite being away from my hometown. It’s a testament to the welcoming nature of this place and its people, creating a sense of belonging and comfort that enhances both my personal and professional experiences.
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