Chef Subash loves the challenges of cooking for the health thus, he believes that it is one of the most diligent motivation for exercising creativity in the kitchen.
36 years old Subash cuts an imposing figure in the kitchen, even when he is not holding a knife. His introduction to the world of culinary arts began in 2005 when he started his training in one of the finest culinary institute in Nepal, “Chef’s Association of Nepal”.
Upon completing a training Subash stepped out for the bright lights and was appointed at Soaltee Crowne Plaza, an Intercontinental Hotel Group. In 2008, he moved to the states to further pursue his culinary career and started working in an Indian Restaurant in Boston where he learned various Indian spices and their cuisine.
In addition, a year later he worked as a supervisor and production chef in Himalayan Heritage a Fine Dining Restaurant in the heart of Washington D.C. furthermore, because of his passion in the field of culinary and to learn more he joined the luxury hotel, Fairmont Washington D.C. as cook III.