Prakash Niroula

About Prakash Niroula

I started my culinary career at my farm in Jhapa, the eastern part of Nepal. One day, I saw a squash fall from its vine, which allowed me to make something out of it. I learned menu planning then right there. I believed I was 16 at that time. I learned basic cooking techniques at home, seeing my grandma and mom cooking meals for our family. My dream became bigger, which pushed me to go further and explore the possibilities and opportunities. I was very fortunate to be selected in the culinary program at Nepal’s 1st government-run Hotel Management School, where I completed my official culinary arts program.From 1998 to now, I have worked in many hospitality industries such as Dusit Thani, Culinary Instructor at Hotel Management Schools, Hyatt, Carnival Cruise Line, Compass Group, Chef Owner, Lish Food, and Hilton. During my work period, I have met so many wonderful people around the world, got an opportunity to see the world, taste the food, which even inspired and encouraged me to go further!I am currently working as a Regional Executive Chef at Compass Group USA. Also continuously learning as much as possible about my field in this exciting industry. There are endless possibilities and opportunities out there….and of course, many challenges as we move. In my opinion, every challenge is the beginning of a new opportunity.

Experience

1. Regional Executive Chef

   Compass Group

   Jun 2025 — Present · US

Education

• All India Institute of Management Studies, Chennai

  Hotel/ Hospitality Management (Distance Learning), Hotel Management

  1999 — 2001

• National Academy of Tourism & Hotel Managaement (NATHM)Kathmandu. Previously known as HMTTC

  Culinary Arts , Culinary Arts/Chef Training

  1996 — 1997