Chef of the Week: Narayan Shrestha, Bake Off: The Professionals Winner 2024
How long have you worked at your current restaurant?
I have been working at the InterContinental London – The O2 for over 2 years and 3 months as a pastry sous chef and the Winner of Bake Off: The Professionals 2024.
Where did your passion for cooking come from and where did you learn your skills?
My passion for pastry developed from young age, growing up in Nepal where food was a central part of family life and celebration. I formally trained in culinary arts and honed my pastry skills through years of hands-on experience in hotels in the middle east such as Four Seasons and Hilton. This culminated in my current role as pastry sous chef at Intercontinental London – The O2. Continuing to learn, working under inspiring mentors, and staying curious have all shaped my journey.
What do you enjoy most about being a chef?
What I love most is the creativity – turning simple ingredients into something extraordinary that brings people joy. The artistry, precision and emotion involved in pastry creation make every day exiting.
Name three ingredients you couldn’t cook without.
Vanilla, chocolate and fresh seasonal fruits are essential to my pastry work. They are versatile and allow endless possibilities to express flavour and texture.
Which piece of kitchen equipment couldn’t you live without?
I could not imagine working without a stand mixer. In pastry, precision and consistency are key, and a reliable mixer is fundamental for everything from meringues to dough.
What food trends are you spotting at the moment?
I am seeing a strong focus on sustainability, plant-based dessert, and refined minimalist presentations where flavour takes central stage.
What do you think is a common mistake that lets chefs down?
Rushing the basic measuring fundamental techniques is crucial. Without a solid foundation, it’s difficult successfully consistently deliver high quality result.
What is your favourite time of year for food, and why?
Spring is my favourite season- it’s a time of renewal and produce is vibrant and fresh. Ingredients like rhubarb, strawberry, and elderflower inspire lighter, elegant desserts and they celebrate nature awakening.
Which of your dishes are you most proud of?
I am particularly proud of a platted dessert I created in Bake Off: The Professionals, with Valrhona chocolate, guava with Himalayan salt and almond texture. It represents a balance of innovation, technical skill, and pure flavour and it was a piece that truly reflected my style.
How do you come up with new dishes?
Inspiration comes from everywhere – nature, travel, art, and even emotion. I start with a concept or a key flavour, and from there, I develop complementary textures, colours, and temperatures to tell a story on the plate.
Who was your greatest influence?
I’ve been fortunate to learn from several incredible chefs through my career, but my greatest influence has been chef Cedric Grolet. His philosophy of simplicity, perfection, and respect for ingredients deeply resonates with me.
Tell us three chefs you admire.
Cedric Grolet, Amaury Guichon, and Pierre Hermé – each of them has redefined what is possible in the pastry world through their vision and technical brilliance.
What is your favourite cookbook?
Fruit: The Art of Pastry by Cedric Grolet is the favourite’s not just a cookbook: it’s a masterclass in creativity and dedication to craftsmanship.
Who do you think are the chefs to watch over the next few months?
I believe we will see many young pastry chefs emerging from global stage who focus on sustainable practices, flavour-driven creation, and artistic minimalism. Names like Maxence Barbot and Eunji Lee are ones to watch closely.
What’s been your favourite new restaurant opening of the last year?
One of my favourites has been Brooklands by Claude Bosi in London – it’s an outstanding example of modern dining, where both savoury and pastry programmes are executed with incredible finesse and imagination.
