Renowned BBC MasterChef finalist and culinary ambassador of Nepal, Chef Santosh Shah, is preparing for yet another chapter in his global mission to promote Nepali cuisine. In July 2025, Shah will head to the United States for his third culinary tour, followed by a scheduled visit to Germany, marking his fourth visit to the country. His calendar is already packed with international invitations from countries across Europe, Asia, and North America.
Having gained global recognition after his remarkable journey on BBC’s MasterChef: The Professionals in 2021, Chef Shah has emerged as a pioneering figure in modern Nepali gastronomy, dedicated to bringing traditional flavors to the world stage with innovative flair.
From MasterChef to Global Culinary Icon
Chef Shah’s journey into the global culinary limelight began in London, where he was working at an Indian restaurant. Despite his skills, Nepali dishes were not featured on the restaurant’s menu, leading Shah to organize his first pop-up event in London soon after his MasterChef success. The event, which showcased his signature dishes such as Kodo Ko Kheer (millet pudding), was a resounding success, with all 600 tickets selling out within just two hours.
“The demand was so overwhelming,” Shah recalled. “People wanted to taste the food I prepared during MasterChef. I was working in an Indian restaurant then, and it didn’t serve Nepali cuisine. So, I felt the urge to introduce our flavors to a broader audience.”
This first four-month-long pop-up became a turning point, as Shah began receiving invitations from around the world. His creative reinvention of traditional Nepali dishes struck a chord with both the Nepali diaspora and international food lovers.
International Invitations and Growing Demand
Following the success of the London pop-up, Shah was invited to Scotland, where the local Nepali community organized special culinary events in Nepali restaurants. He later joined a prestigious culinary collaboration in London featuring four MasterChef winners, where he crafted an eight-course menu (two dishes from each chef).
The overwhelming response led to further invitations. In 2022, Shah hosted pop-ups in Germany and Switzerland, expanding his presence in Europe. His first American tour featured 14 pop-up events across the U.S., all of which were completely booked in advance.
Later, Shah extended his culinary journey to Australia and New Zealand, organizing events in four Australian and five New Zealand cities. Now, his schedule includes upcoming pop-up tours in Canada and Japan, continuing his mission to take Nepali food global.
Promoting Nepali Cuisine with Purpose
While his global journey has earned him celebrity status, Chef Shah remains deeply connected to Nepal. He continues to organize private pop-up events within the country, including a special event for billionaire Binod Chaudhary’s wedding anniversary and another for Chaudhary’s international guests, both hosted under his Mithila Thali culinary brand.
Beyond the commercial aspect, Shah also focuses on charity events. One such pop-up in Switzerland raised funds for hospitality training for people with hearing and speech impairments in Pokhara. Another pop-up at Annapurna Hotel, organized in collaboration with GATE College and PATA, raised funds to build a canteen at Beltar Hospital in Udayapur.
Culinary Innovation with Deep Roots
Chef Shah’s menus are not only traditional but also highly creative. His dishes combine authentic Nepali ingredients with modern culinary techniques, creating a unique experience that bridges culture and innovation. His Newari-inspired Bara (wa) and Sandheko Bhogate (spicy grapefruit salad) are signature items that are never omitted from the menu, regardless of the country he visits. “In most places I go, people are amazed by the depth and presentation of Nepali cuisine,” Shah said. “They’re surprised that our food can be so creative, flavorful, and globally appealing.”
One of his most praised creations is a reinvention of Juju Dhau (King Yogurt), served with a smoky twist, Himalayan honey, infused water of Rhododendron flowers, jam, and crushed jerry crumble. Another hit is Bhang Ko Pakora (hemp leaf fritters), mixed with Dalle khursani and chat masala, adding a kick to a traditionally earthy snack. He also presents mas ko dal, green banana fritters with yak cheese, and other regionally-inspired dishes, all infused with a modern aesthetic while maintaining the core flavors of Nepal.
Creating Global Buzz for Nepali Cuisine
Throughout his world tours, Shah has offered 10 to 17-course tasting menus, featuring diverse dishes from Madhesi to Himalayan communities. His participation in the Momo Festival in the U.S., where he again served his famous millet pudding, remains one of his most memorable moments. Attendees were left in awe of his ability to elevate traditional comfort food into a fine-dining experience.
Chef Shah emphasizes that his journey is not about personal fame, but about promoting Nepal’s culinary identity on a global scale. “Nepali food has always had the flavors; it just needed a stage and a storyteller,” he said.
The Road Ahead: Canada, Japan, and Beyond
With upcoming pop-up tours in Canada and Japan under preparation, Chef Shah is showing no signs of slowing down. He believes that Nepali cuisine deserves a seat at the global culinary table, and through his work, he aims to inspire the next generation of chefs in Nepal to embrace their roots and reimagine them with pride.
“My mission is simple, put Nepal on the world’s culinary map,” Shah said. “If our food can bring joy to people in London, New York, Sydney, or Tokyo, then we’re telling our story in the most flavorful way possible.” As he continues to journey across continents, Chef Santosh Shah stands as a cultural ambassador, one plate at a time, turning Nepali flavors into global sensations.
