Hotel Everest welcomes new General Manager and Executive Chef One of Kathmandu's most iconic five-star properties, The Everest Hotel, is ready for a fresh chapter under the leadership of newly appointed General Manager Ashok Tanna, and dynamic Executive Chef Irfan Khan. Together, they bring decades of experience, renewed energy, and ambitious plans to elevate the guest experience across the hotel's celebrated offerings. PM Oli Administers Oath to Newly Appointed TU Vice-Chancellor Three newly appointed Supreme Court justices take oath The hotel, located in the heart of the Capital, has long been a symbol of timeless elegance and warm hospitality. Known for blending traditional Nepali charm with modern comfort, its key outlets - The Cafe, Mandarin, Bugles & Tigers Bar, Sidewalk, and its banquet and event spaces - have been favoured spots for both locals and international travellers. With Tanna and Khan at the helm, guests can expect exciting transformations while holding true to the legacy of this Kathmandu landmark. Beginnings and arrival Tanna officially started as General Manager on June 24, describing his first few weeks as a period of learning and assessment. He was recommended for the role by a friend and, intrigued by the hotel's reputation, looked it up online. "It's a milestone - one of the first five-star properties to open in Kathmandu and Nepal," he explains. Though new to the hotel, Tanna is no stranger to Nepal. "My wife and I were here on our honeymoon in 1999," he recalls. "We loved the nature, the mountains, the valleys, and the friendly people. We don't like big flashy cities, so we knew Kathmandu was a good choice for us." He fondly remembers that trip: "We stayed at Hotel Annapurna, connected through a friend at Taj Mumbai." Though the hotel has now been demolished, the memory of that visit remains vivid. "Our first Valentine's Day was on February 14, which coincided with Shivaratri. We were excited to visit Pashupatinath Temple that day." Moving from Mumbai's fast-paced life to Kathmandu's slower rhythm has been an easy transition for Tanna. "India has more infrastructure and traffic. Here, less traffic and pollution - it's a blessing." For Khan, Kathmandu is completely new. "I've been here for about 11 to 12 days - my very first time in Nepal," he says. He joined the hotel after being contacted via LinkedIn by a consultant. Previously based in Bengaluru, the proximity of Kathmandu to his hometown Delhi, its cooler climate compared to Delhi's heat, and positive feedback from management attracted him to the role. Leadership philosophy and service excellence Tanna's management philosophy centres on the idea of service-profit chain. "You have to make revenues. You have to have motivated team members to make revenue. If the team is happy and motivated, they will give good service ... you get good comments, good reviews, and the guest will come back," he explains. Being a five-star hotel means "products, services, delivery - everything should be five star". His first task has been to conduct a thorough audit of the hotel's existing operations - from rooms and facilities to service standards - to determine what works and what requires improvement. "Before I arrived, the hotel replaced plastic water bottles in guest rooms with glass ones, reducing environmental waste," and his focus too will be to reduce negative environmental impact. Despite Everest's longstanding status as a landmark hotel, Tanna recognises the challenge posed by increased competition. "There are so many hotels now, and travel companies have more choices. Bringing guests back here requires team effort and continuous work." He emphasises that the work is never finished: "It's an ongoing daily cycle. You can't fix it once and relax for months." He is encouraged by the local culture, where hospitality is genuine. "People of Nepal are friendly. Because of their culture or religion, they welcome guests sincerely." This cultural strength, he believes, provides a strong foundation to raise service standards of the Hotel. Culinary vision and team development Khan is equally focussed on improving every detail in the kitchen. His team consists of around 15 to 20 members with varying skills: "Some are very sharp, some average. We need to level everyone." He is personally meeting each team member and assessing their work among other things. "We have started training already," Khan says revealing that there are daily briefings, classroom training as well as demonstrations in the kitchen. A significant change of the hotel's menus is underway. "All menus need to be changed, including banquet packages. We have finalised a few promotions and food festivals for the near future," Khan shares his plans. He emphasises the importance of tailoring offerings to guest preferences, and before making changes, Khan studies the local culinary landscape: "I visit nearby hotels and restaurants to understand the food culture and what guests like." Khan's culinary philosophy highlights passion, planning, and punctuality. "If you don't have passion, you can't give 100 per cent. Planning is vital especially with multiple functions and restaurants. Punctuality ensures smooth delivery." His specialty is Indian cuisine, reflecting his background and the popularity of Indian dishes among the hotel's guests. Some dishes he plans to introduce include Laal Maas and Gushtaba - a Kashmiri delicacy made from minced mutton (leg part), shaped into balls and cooked in cream and yoghurt. Khan stresses consistency through "standard recipes" that detail cooking methods, ingredients, and timing, ensuring every dish matches quality and portion expectations. "If a portion is sold at Rs 2,500, the guest must feel satisfied with quantity and quality." Personal journeys and hospitality roots Tanna's journey into hospitality began in his childhood. "My grandfather cooked rice and sometimes sabji if my mum was busy. On Sundays, my dad cooked lunch. I thought I could cook better than both. One fine day I decided to attend cooking school." He was encouraged to attend a prestigious hotel school in India. Childhood experiences shaped his path, including visits to Mumbai's five star hotel, where he was captivated by the atmosphere of having sandwiches and tea, and a family trip to Singapore's Raffles Hotel where he first tasted Singapore Sling cocktail. Today, despite his culinary background, Tanna admits he doesn't cook much. "After long hours at work, I relax at home. My wife cooks good food, so I leave that to her." Khan's career spans multiple countries, including Singapore, Australia, South Africa, Dubai, and Saudi Arabia. His experience in large hotels, like Grand Hyatt Dubai, has equipped him with the skills to manage diverse teams. He appreciates Kathmandu's climate and friendly people and looks forward to establishing the hotel's kitchen as one of the best. Both leaders are optimistic about Everest's future. Tanna says, "I see a lot of potential here. We can elevate service, products, guest satisfaction, and revenues to the next level." And Khan expressed excitement about upcoming changes, mentioning that he has finalised several promotions and food festivals that guests can look forward to in the near future.