Try the Best hand in Paro Bhutan, the Best food and Flavors in Paro: Celebrating Our Head Chef on International Chefs Day.
Today, on International Chefs Day, we celebrate the craft and character that nourish our guests and our community. At Kaachi Grand, that spirit lives vividly in our Head Chef, Ugyen Chophel—a straightforward, dedicated, knowledgeable, and sincere leader with 12 years in the culinary world. He believes great food needs no disguise: clean flavors, honest techniques, and respect for the ingredient. His calm discipline and quiet kindness shape every service, turning pressure into poise and kitchens into classrooms where young cooks find their voice. Our Chef got the Best hand, the Best food and Flavors in Paro you should try in our Lomba Restaurants.
Ugyen Chophel began at the bottom and learned by doing—scrubbing, peeling, tasting, and listening until the language of the kitchen became second nature. His knowledge is practical and deep: when to salt, how to gently produce sweetness from a root, why resting matters more than rushing. He is direct in feedback because he is devoted to growth, and he is unwavering on standards because he cares about people. Guests sense his sincerity in the food—seasonal produce from local growers, Bhutanese staples honored and reimagined, and a gentle, eco‑minded approach that minimizes waste and maximizes flavor. This year’s International Chefs Day theme of education and healthy, sustainable eating resonates in his daily rituals: root‑to‑stem cooking, broths that comfort without excess, and menus that teach as they delight.
“simplicity is strength, patience is power, and consistency is the truest kindness to a guest”- Ugyen Chopehl
In his hands, Bhutan speaks. Think red rice simmered with herbs; rainbow trout kissed with citrus and coriander; ema datshi refined with artisanal cheese, keeping the fire but layering the flavor. He mentors with the same clarity he cooks—showing young chefs that simplicity is strength, patience is power, and consistency is the truest kindness to a guest. As we honor chefs across the world today, we honor the heart at our own hearth: a chef whose straightforward honesty lets ingredients shine, whose dedication holds the team steady, whose knowledge guides, and whose sincerity makes every plate feel like home. Join us in celebrating the countless hands and hearts that make dining at Kaachi Grand a memory worth savoring at Paro.
