Hari Thapa

Chef: Hari Thapa

Q&A

1. Who Are You?
Hello! My name is Hari Thapa, and I’m a chef. Originally from Nepal, I bring a deep appreciation for culture and community to everything I create in the kitchen. For me, cooking is not just a profession but a way to connect with people through the universal language of food.

2. Your Journey
My path to becoming a chef wasn’t a traditional one. Back in Nepal, my wife and I ran a jewelry business, but after moving to New York, I discovered a passion for food that I hadn’t realized before. In 2012, I earned my food protection license and began working in restaurants.
Each step of the journey has been a learning experience working alongside people from diverse backgrounds, exploring different cuisines, and honing my skills in the kitchen. The flavors of my upbringing often find their way into my cooking, blending seamlessly with the diverse influences I’ve encountered.
One of the most rewarding moments has been sharing homemade dishes with my coworkers. Watching their excitement and appreciation for the flavors of Nepal reminds me how food can spark joy, build connections, and create a sense of home no matter where you are.

3. Art as a Reflection of Life
I believe food is art. It tells stories, evokes emotions, and brings people together. To me, every dish carries a piece of culture and tradition, like momos, which aren’t just dumplings but a comforting staple of Nepali cuisine, loved by everyone who tries them. Then there’s yomari, a sweet steamed rice dumpling shaped like a fish. It’s not just one of the most beloved desserts in Newar culture; it’s a symbol of new beginnings, celebrated during Yomari Punhi in the Newari community to honor the goddess of grain and wealth at the end of the rice harvest. Cooking isn’t just about following a recipe; it’s about connecting with people through flavors and textures. Every meal I prepare is a chance to share a story, create joy, and bring a little piece of Nepal to the table.

4. For the Readers
Food isn’t just about eating, it’s about experiencing a culture. If you’ve never tried Nepali cuisine, I invite you to start with the warmth of dal bhat, the spice of momos, or the unique sweetness of yomari. They’re more than just dishes, they’re a taste of Nepal. If I had to describe my approach to food in three words, it would be authentic, flavorful, and heartfelt.