Chef Parashuram Pathak finds inspiration in the work of renowned chefs like Michel Bras, Rene Redzepi, and Thomas Keller. Pathak sees cooking as a journey of endless discovery, driven by the incredible variety of ingredients, cooking methods, and cultures around the world. In his restaurant Tusa, Pathak plans to explore the culinary possibilities of Nepali cuisine by incorporating local ingredients from 118 different diversities into his dishes to make them innovative.

Chef Sagar Shrestha mastered his abilities from different parts of Dubai and Australia working with chefs who have received Michelin stars. During this period Chef Sagar always believed in enhancing the taste with uniqueness by exploring traditional ideas and adding a modern taste into it. 

Chef Rupesh Bohara refined his craft in Dubai and Australia gaining broader vision how Nepal’s geography has immense diversity of food varients and how he can he in exploring and modernizing it. With similar vision and aim of redefining the culinary of Nepal using all the ingredients from only Nepal he joined forces with Chef Parashuram and Chef Sagar to Open—-

                                                   “TUSA – Only one of it’s kind”