Santosh was born and raised in a small village in Nepal. Ingredients from his childhood feature profoundly in his dishes. Santosh’s unique style is a mixture, he takes tradition and elevates it to create fresh and contemporary flavours. Santosh moved to India at fourteen and he took a job as a kitchen porter at a five star hotel. Inspired by the Chefs he worked with, his love for food really began.

Ever since Santosh has grown and has travelled through his culinary career making him a contemporary Chef that can’t stop creating revolutionary dishes. After 13 years of cooking in hotels in India and Montenegro, Santosh moved to the UK, starting his career at Dishoom, before moving onto Benares, working under Atul Kochar. He then spent two years at renowned restaurant Cinnamon Kitchen, where he was given creative license to really experiment.