Bijay Khatiwada’s Story
Bijaya Khatiwada is the Founder and Culinary Visionary at Rosemary Kitchen. Born in a village east of the Kathmandu Valley, he has spent over 28 years in Nepal’s hospitality and restaurant scene. Bijaya leads the kitchen with a hands-on approach, blending Nepali roots with contemporary technique, and mentoring young chefs to deliver warm, consistent hospitality.
Bijaya Khatiwada is the driving force behind Rosemary Kitchen. Raised in a village east of the Kathmandu Valley, he grew up close to farming and seasonal produce—values that still shape his cooking. With more than 28 years in professional kitchens and hospitality, Bijaya combines classic Nepali flavors with modern, guest-focused standards.
As Founder and Culinary Visionary, he sets the menu direction, trains the team, and safeguards quality from prep to plate. His approach is simple: respect ingredients, honor tradition, and serve guests with genuine warmth. Under his leadership, Rosemary Kitchen is known for clean, balanced flavors, thoughtful presentation, and the kind of service that feels personal.
Bijaya’s long experience shows in the details—clear systems, calm leadership, and steady mentoring—so every guest enjoys the same reliable experience, lunch or dinner, weekday or weekend.
For Bijaya Khatiwada, food is closely tied to place. Growing up in a village east of the Kathmandu Valley, he learned early how seasons shape ingredients and how care in the kitchen turns simple produce into memorable meals. Those lessons guided a career that now spans more than 28 years across restaurants and hospitality in Nepal.
At Rosemary Kitchen, Bijaya works as both founder and culinary guide. He designs menus that are rooted in Nepali sensibilities—clean, aromatic, and balanced—while staying open to techniques that improve consistency and guest comfort. He is present on the floor and in the kitchen, coaching teams through prep standards, taste checks, and plating so the experience remains steady even on the busiest days.
His leadership style is practical and patient. He builds systems that last, invests in young cooks, and believes hospitality is as much about listening as it is about cooking. The result is a dining room that feels welcoming and a plate that tells a clear story—fresh ingredients, respectful technique, and an eye for detail.
Bijaya’s vision for Rosemary Kitchen is straightforward: make people feel cared for, celebrate Nepali flavors, and keep standards high. It’s the philosophy he has carried since his early years in the village and the promise he brings to every guest who sits down to eat.
One-line philosophy
“Respect the ingredient. Respect the guest.”
Quick facts
- Experience: 28+ years in hospitality and kitchens
- Role: Founder & Culinary Visionary, Rosemary Kitchen
- Roots: Village east of the Kathmandu Valley
- Focus: Nepali flavors, consistency, team mentorship
Team-card caption options
- “Founder & Culinary Visionary with 28+ years in Nepali hospitality.”
- “Leads Rosemary Kitchen with Nepali roots and modern technique.”
- “Hands-on mentor shaping clean, balanced flavors—every service.”