In a world where food is increasingly a form of diplomacy, Chef Arjun Ranabhat stands as Nepal’s quiet culinary envoy – whisk in one hand, passport in the other. As President of the US–Nepal Gastronomy Chefs Association, he is on a mission to redefine what the world tastes when it thinks of Nepali cuisine. His philosophy is deceptively simple yet deeply ambitious: merge French finesse with Nepali soul.
On November 9 and 11, his vision takes shape in Kathmandu through a two-part culinary spectacle: La Grande Bhoj, a gala dinner and then a high-altitude cookout designed to showcase the elegance, resilience and richness of Nepali food.
We are not just cooking,” says Chef Arjun, “We are telling Nepal’s story – one spice, one plate, one experience at a time.”
The Association: A Culinary Bridge Between Nations
At the heart of this gastronomic movement is the US–Nepal Gastronomy Chefs Association, an alliance that unites Michelin-starred chefs, food scientists, culinary educators and entrepreneurs from both nations. The group functions as more than an organization, it’s a culinary bridge that connects technique with tradition, innovation with identity.
Their shared mission? To give Nepali cuisine the global spotlight it deserves. From timur to turmeric, the association seeks to honour local ingredients while infusing them with global precision.
“In Nepal, we have incredible produce – organic, aromatic, powerful. What we lack isn’t flavour, its exposure,” Arjun explains. “That’s what this association aims to change.”
The Grand Feast: November 9 Gala Dinner at Aloft Hotel
The first act of La Grande Bhoj unfolds at Aloft Hotel Kathmandu where 120 guests – from VIPs and hoteliers to food media and cultural icons – will gather for a five-course Michelin-inspired dinner.
Each dish will be a story, merging Nepali spices with French technique, plated with precision and served with intention. “Expect molecular gastronomy meeting baras, French sauces kissing Nepali lentils, and the intoxicating aroma of black truffles from Italy blending with Himalayan herbs,” shares Arjun.
The gala’s concept is rooted in collaboration. International Michelin-starred chefs will cook alongside Nepal’s finest, demonstrating how culinary borders can blur beautifully.
“The idea is to give Nepali diners a Michelin experience right here,” says Arjun. “It is also to inspire young Nepali chefs, to show them that our ingredients belong in global fine dining.”
From the Kitchen to the Clouds: November 11 Everest Cookout
If the gala dinner celebrates sophistication, the Everest Cookout is an ode to adventure. Set against the breathtaking backdrop of Nepal’s high-altitude landscapes, this first-of-its-kind culinary expedition pushes both chefs and cuisine to new heights, literally.
Here, international chefs will cook using local ingredients in one of the most challenging natural settings imaginable. It’s part exploration, part experiment, and all heart.
“This isn’t just about food, it’s about community,” Arjun shares. “We are bringing Michelin chefs to the mountains, not for luxury but for connection. The Everest Cookout is a message that Nepali cuisine belongs everywhere, even at the world’s highest table.”
Among the team is Dr. Bruno Goussault, the French culinary scientist who invented the sous vide technique. His participation underscores the event’s ambition blending culinary science with the raw, untamed spirit of Nepal.
The Philosophy: Fusion as Storytelling
Chef Arjun’s cooking is built on a delicate equation – 60% Nepali flavours, 40% Western technique. It’s not fusion for novelty’s sake but a careful translation of heritage into a universal language of taste.
Take his reimagined bara, for instance – the humble lentil pancake found in every Nepali kitchen. In Arjun’s hands, it becomes a modern marvel, reinvented with molecular gastronomy yet retaining the essence of home. “Food should surprise the eyes but comfort the soul,” he says. “That’s the balance I am always chasing.”
For him, every dish is a story, a way to narrate Nepal’s evolution through texture, technique and time.
A Cultural Movement, Not Just a Menu
Beyond the glamour of plates and pairings, La Grande Bhoj represents something bigger, a cultural movement. It’s an attempt to position Nepal not just as a destination for trekkers but as a rising culinary nation. “For years, we have exported our labour and culture. Now, it’s time to export our taste,” Arjun reflects. “Our cuisine carries the geography of our land – from the Terai’s warmth to the Himalaya’s cold purity. That story deserves to be told.”
The events also aim to encourage sustainability, community involvement and mentorship – giving local chefs opportunities to learn from global masters while reaffirming the value of local produce.
Inside the Mind of a Culinary Visionary
Having spent over two decades across global kitchens – from Europe’s Michelin restaurants to America’s luxury hotels – Chef Arjun has always carried a piece of Nepal with him. Whether it’s his reliance on turmeric not just for flavour but for wellness, or his passion for elevating dal bhat through refined presentation, he remains grounded in where he came from.
Off the clock, the chef finds balance in simpler joys – a motorcycle ride to the hills, a glass of beer at a local brewery, and conversations that always circle back to hospitality.
“No matter where I go, I am Nepali at the table,” he smiles. “You’ll always find dal bhat in my kitchen.”
What’s Next for Nepali Cuisine
For Chef Arjun, La Grande Bhoj 2025 isn’t the destination, it’s the beginning. The success of these November events could pave the way for annual culinary symposiums, exchange programmes and global collaborations spotlighting Nepal’s gastronomic potential.
If food truly reflects a nation’s identity, then Nepal – with its spices, mountains and stories – is finally ready for its global debut. And leading that charge, dressed not in diplomacy but in a chef’s coat, is Arjun Ranabhat.
RAPID FIRE
One Nepali dish every guest at La Grande Bhoj must try first?
Bara; the humble pancake reborn with a twist.
The flavour that instantly reminds you of home?
Timur – earthy, fiery, unforgettable.
Gala Dinner or Everest Cookout: which excites you more?
Both! Gala for elegance, Everest for adventure.
One global chef you’d love to see cook Nepali food?
Dr. Bruno Goussault, my mentor and a true culinary genius.
Everest Cookout: Momo or Yak Cheese – what wins the spotlight?
Yak cheese, hands down.
Describe La Grande Bhoj 2025 in three words.
Lifetime experience. Amazing food. Fantastic journey.
