Behind the Apron:
An Exclusive Interview with Sous Chef

My name is Ugyen Chophel, and I would be delighted to provide you with a glimpse into my culinary background. I completed my diploma course at the esteemed Royal Institute for Tourism and Hospitality in April 2014. With a rich and diverse culinary journey spanning 9 years, I have acquired extensive experience in the food production department.

My culinary expertise encompasses various aspects of the industry, including skillful menu planning, exceptional food preparation, meticulous budget management, and effective team leadership. Alongside my professional endeavors, I had the privilege of completing a 4-month internship at Zhiwaling Heritage Hotel in Paro, which added invaluable practical experience to my repertoire.

Throughout my career, I have had the pleasure of working at esteemed establishments such as Termalinca Resort and Spa, City Hotel, Zhiwaling Ascent in Thimphu, Norkhil Boutique Hotel and Spa, as well as TGI Fridays in Kuwait. Additionally, I have also served as an instructor at BITH, further nurturing my passion for sharing knowledge and fostering culinary excellence.

Driven by a deep-rooted passion for the culinary arts, I strive to consistently deliver exceptional quality and memorable dining experiences.

The culinary profession has always been a source of inspiration for me, igniting a deep passion for cooking. The creativity involved in experimenting with new recipes and the sheer joy that comes from crafting a delicious dish are the primary driving forces behind my desire to become a chef.

One of the aspects I find most rewarding is the opportunity to share my culinary creations with others. Inviting people to enjoy a meal prepared by my own hands brings me immense satisfaction. The heartfelt praise and appreciation I receive from those who savor my cooking further fuel my love for this profession.

Cooking allows me to express my care and consideration for others. The act of preparing a meal for someone and witnessing the delight on their faces brings me immeasurable joy. Through the medium of food, I have the privilege of engaging and fulfilling all of the senses of my customers – from the enticing sights and flavors to the comforting aromas and the delightful sounds of a satisfying meal.

Ultimately, my passion for cooking lies in the ability to create memorable experiences for others, nourishing both their bodies and their spirits. It is a privilege to be able to connect with people through the universal language of food and bring moments of joy to their lives.

To me, a signature dish holds immense significance as it serves as a distinctive representation of an individual chef or a restaurant. Ideally, it should possess a unique quality that allows gastronomy to associate it with the chef’s brilliance and create an exceptional dining experience. Developing a signature dish can be a formidable task, akin to an artist finding their own style or an author discovering their unique voice.

Among my cherished signature dishes, one holds a special place in my heart: “Aum Bhutti’s Favorite.” It pays homage to Aum Bhutri, a remarkable local Bhutanese woman from Paro, renowned for her skill in using locally sourced ingredients to prepare authentic Bhutanese cuisine for her guests. Upon discovering her extraordinary cooking style, I found myself truly inspired, leading me to create my own signature dish.

“Aum Bhutti’s Favorite” is a delightful creation that showcases a spiral-cut potato adorned with a tantalizingly spicy local cheese sauce. Adding to its vibrant flavors, I incorporate a medley of pico de gallo, consisting of ginger, garlic, local tomatoes, coriander, and green chili. To lend a final touch of elegance, I garnish it with perilla seeds and fresh coriander.

This signature dish not only pays tribute to the culinary traditions of Bhutan but also reflects my own creativity and passion for creating remarkable gastronomic experiences. It is an embodiment of the harmony between tradition and innovation, resulting in a truly memorable dining encounter for those who savor it.

As we prepare for the launch of Hotel Kaachi Grand this August, we are dedicated to delivering an extraordinary culinary experience that will captivate our guests and create lasting memories. Every aspect of our menus is meticulously crafted with utmost care and passion.

Our culinary offerings promise a delightful fusion of flavors, encompassing a harmonious blend of local and international cuisines. We take great pride in sourcing the finest ingredients, both locally and internally imported, to ensure the highest quality in every dish we serve. Currently, our focus revolves around four main culinary areas: Indian, Asian, Continental, and Thai, each curated with expertise and creativity.

To make our pre-opening and subsequent operations a resounding success, our exceptional kitchen team, comprising individuals with diverse experiences in the food industry, collaborates closely with our dedicated marketing and promotion team. Together, we are orchestrating an array of exciting events and programs, including upcoming food festivals, to provide a dynamic and engaging culinary experience for our esteemed guests.

Notably, we are delighted to extend our culinary offerings to our local guests as well. We have specially designed menus that offer luxurious and delectable cuisine at highly affordable rates, ensuring that our local community can also relish the culinary excellence that Hotel Kaachi Grand has to offer.

With meticulous attention to detail and a commitment to culinary excellence, we eagerly await the opportunity to welcome guests to Hotel Kaachi Grand and provide them with an exceptional dining experience that exceeds their expectations.