A bright student in school. Studied in one of the best Government schools, Solders Boards High School, Pokhara, Nepal. In 1995, after finishing school, joined family run business of service station with Restaurant and Hotel. In 1998, launched River Sound Restaurant at the age of 19. Passionate about food and hospitality since very young age.
Arrived London in 1999. Joined and promoted to Head Chef at Zaranj Haute Indian Cuisine, Kew Garden at the age of 20. In 2001, joined Okra Fine Dining Indian restaurant in Primrose Hill with a team from the Tamarind in Mayfair. Later on the whole team went & merged to Benares but Binod Baral joined delhideli as a Head Chef with a vision to develop a new brand of takeaway Indian outlets.
In 2003, became the youngest Group Executive Head Chef of The Bombay Bicycle Club which was then a part of Clapham House Group. In 2010 joined Global Head Chef (Asian Cuisine) for DO & CO International. Responsible for catering of 68 International and National Airlines, Formula 1 Race, Chelsea Flower show and Champion league Final.
Co-Founder, Director & Chef Patron at MoMo & Roti, West London (Nepalese restaurant without Tandoor in kitchen and tikka masala & korma on menu) and Zumbura, Clapham (an extension on Mum’s Indian Kitchen). Culinary Director at the Black Lemon Plant Base Catering along with many other projects.
Shortlisted & featured in Bombay to Britain book for Zumbura Grill Prawn recipe. Bombay to Britain reveals recipe secrets from 50 of the UK’s favourite Indian Restaurants. There are over 10,000 Indian Restaurants in the UK. This book offers jewels of inspiration each revealing the secrets behind their signature dishes. Book is available on Amazon.
Shortlisted, led and actively managed catering on behalf of and for Nepal Tourism Board in World Travel Market at ExCel London. “The celebrity Chef Binod Baral, one of the Top 50 Asian chef in UK (arguably the first Nepalese chef) is supporting the movement of ‘Globalizing Nepalese Heritage Food campaign in the world.” Karna Shakya