"Soaltee has the best eatery in Kathmandu, that is for sure but I want to make it even more

customer friendly"

Kathmandu:

Soaltee Crowne Plaza is full of surprises this year, from introducing a new restaurant, changing the menus in existing restaurants to redecorating the rooms; it has been changing for the better. This time the surprise is the new executive chef, Rajiv Kumar Srivastava. In his twelve year long career this is the first time he will be entertaining food lovers of Nepal.

Srivastava who started his journey in 1995 from Hyatt International, Delhi has mastered different cuisines like Oriental, Italian, Continental and of course Indian. He worked as the executive chef for the first time in 2003 at the Inter Continental Hotel Groups, Mumbai. Apart from that he also attended Chef special project at Greece. After working at Singapore, Malaysia, Philippines he came back to India and worked at Crowne Plaza Gurgaon as an opening chef.

He has recently joined Soaltee and he already is ready with his list of changes he desires to bring in the Food and Beverage sector of the hotel. “Soaltee has the best eatery in Kathmandu, that is for sure but I want to make it even more customer friendly. Like, Alfresco serves the best Italian food but its décor and ambience is a bit formal, I am thinking of giving it a more casual décor, where you can have both business lunches and family dinners,” says Srivastava. Even in the newly opened Awadhi restaurant Kakori, chef is planning to change the décor to make it even livelier and inviting for the customers.

“There is a lot of planning going on from the décor to menus, we are planning to bring new concepts. Even the dessert section is going to be something new for our customers but all this is possible according to the availability of materials in the market,” he says. “While I was the opening chef at the Crowne Plaza Gurgaon, we had introduced a Brazilian Grill Restaurant called Wild Fire and it was one of its kind, I hope to give something like that for the people here as well,” adds Srivasrava. He probably is one of the youngest executive chefs in the Valley and with his enthusiasm and ideas he is ready to deliver more surprises in the near future.