Ep: 620 | Good Food Doesn’t Mean a Successful Restaurant! | Chef Prakash Katuwal | Sushant Pradhan Podcast

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Chef Prakash Katuwal, a renowned chef, entrepreneur, and owner of Alev Kebab Sultane, joins us for an insightful conversation about food, entrepreneurship, restaurant management, and the realities of building a successful food business in Nepal. In this episode, Chef Prakash Katuwal shares his journey into the food industry, how he started his food business, and the story behind Alev Kebab Sultane. He explains what Turkish food really means, how Turkish cuisine differs from Nepali food, and why food consistency is one of the biggest challenges for restaurants. He also opens up about his life before becoming a chef, his struggles while living and working in China, and the hardest parts of running a restaurant in Nepal. The conversation goes beyond cooking and explores the business side of the restaurant industry. Chef Prakash discusses restaurant management, hidden costs in restaurants, handling difficult customers, maintaining food quality, and why being an expert chef does not necessarily mean you can successfully run a restaurant. He also talks about how long it takes to become a good chef, whether MSG is good or bad, and the improvements Nepal restaurants need to make. From returning from a foreign country to work in Nepal to expanding Alev Kebab Sultane toward India, Chef Prakash shares valuable lessons about entrepreneurship, discipline, consistency, and building a sustainable restaurant business. Watch the full conversation for an honest look into the life of a Nepali chef entrepreneur and the realities of the food industry in Nepal.

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Instagram - https://www.instagram.com/chef_prakash_katuwal/

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TikTok - https://www.tiktok.com/@prakashkatuwal36