New leaders, fresh direction

 Kathmandu — The Everest Hotel begins new chapter with fresh leadership

One of Kathmandu’s iconic five-star hotels, The Everest Hotel, is entering a new era with the appointment of General Manager Ashok Tanna and Executive Chef Irfan Khan. Together, they bring years of global experience, fresh energy, and a shared vision to improve every part of the guest experience.

Located in the heart of the capital, The Everest Hotel has long been a favorite among locals and tourists alike, known for combining traditional Nepali hospitality with modern comforts. Popular spots like The Cafe, Mandarin, Bugles & Tigers Bar, Sidewalk, and its banquet halls are set to undergo thoughtful upgrades while staying true to the hotel’s classic charm.

New beginnings

Ashok Tanna took over as General Manager on June 24, after being recommended by a friend. Drawn by the hotel’s historic legacy, he saw the opportunity as a major milestone. “It was one of the first five-star hotels in Kathmandu,” he said.

Though this is his first time working in Nepal, Tanna is not new to the country. He and his wife honeymooned here in 1999 and have fond memories of that trip, especially visiting Pashupatinath Temple on Valentine’s Day during Shivaratri. He says transitioning from busy Mumbai to the slower pace of Kathmandu has been easy and refreshing.

For Executive Chef Irfan Khan, this is his first visit to Nepal. He joined the team just a couple of weeks ago after being contacted through LinkedIn. Originally from Delhi and previously working in Bengaluru, he was drawn to Kathmandu’s climate, proximity to home, and positive feedback about the hotel.

Management and vision

Tanna’s leadership philosophy is built on the idea that a happy and motivated team leads to better service, which in turn creates loyal guests and strong revenue. His first step has been a full review of the hotel’s operations — from room quality to customer service.

He’s also committed to sustainability. One recent change: replacing plastic water bottles in guest rooms with glass ones. But Tanna knows maintaining a five-star experience takes ongoing effort. “You can’t fix something once and then relax. It’s a daily process,” he said. He also praised Nepal’s warm and welcoming culture, which he believes is a strong foundation for improving service quality.

In the kitchen

Chef Khan is focused on raising kitchen standards and building a stronger team. With 15 to 20 chefs under him, he’s started individual assessments and daily training sessions to improve skills across the board.

A complete menu revamp is underway, including banquet offerings. Chef Khan is also planning new food festivals and promotions. Before making changes, he visits local restaurants to understand food trends and guest preferences.

His kitchen philosophy centers around passion, planning, and punctuality. Known for his expertise in Indian cuisine, Khan plans to introduce signature dishes like Laal Maas and Gushtaba, a Kashmiri mutton dish. He also stresses consistency, using standard recipes to ensure guests get high-quality food every time.

From childhood dreams to hospitality careers

Tanna’s love for hospitality began at home, where he was inspired by his father and grandfather’s weekend cooking. Visits to five-star hotels as a child, and tasting a Singapore Sling at the famous Raffles Hotel, cemented his desire to enter the industry.

Now, he rarely cooks — saying his wife does a better job — but his passion for hospitality remains strong.

Chef Khan’s career has taken him around the world, with experience in top hotels in Singapore, Australia, South Africa, Dubai, and Saudi Arabia. He’s excited to bring his global knowledge to The Everest Hotel and aims to make its kitchen among the city’s best.

Looking ahead

Both leaders are optimistic. Tanna wants to raise the bar on service, guest satisfaction, and revenue. Khan is excited about the upcoming food festivals and revamped menus.

Together, they hope to refresh the hotel’s legacy while creating a standout experience for the next generation of guests.