Regd. No: 140946/072/073 l Tourism License: 1981/072
Meet our mountain expedition cook team. All of our climbing cook have experience of cooking in high elevation. They are veterans of having cooking experience during the Mt. Everest, Manalsu, Amadablam, Cho Oyu and Shishapangma mountains. They are highly professional mountain cook from the land of mountains.
Position: Professional Cook
Indraman Tamang is an accomplished expedition cook and chef, born in Kerung 05, Solukhumbu, Nepal. He is 47 years old and has been a professional expedition cook since 2000, gaining over two decades of expertise in high-altitude cooking and supporting mountaineering teams. His culinary training spans various cuisines, including Italian, continental, Nepalese, and Indian food, making him a versatile and skilled chef able to meet diverse dietary needs in extreme conditions.
Tamang has led cooking teams on some of the world’s most renowned mountain expeditions, including the Everest Expedition, Annapurna Expedition, Manaslu Expedition, Putha Hiunchuli Expedition, Makalu, and many others. His work extends beyond Nepal, having also contributed to expeditions in Tibet, such as Shishapangma, Cho Oyu, and the Mount Kailash Tour, where he prepares nutritious and energy-boosting meals for climbers navigating some of the world's highest and most challenging terrains.
His experience in preparing meals at high altitudes, combined with his knowledge of various cooking styles, ensures that climbers receive the sustenance they need to tackle extreme challenges, stay healthy, and remain energized during their journeys. Indraman Tamang’s role is indispensable in high-altitude expeditions, where a chef’s ability to cook in harsh conditions and manage limited resources is critical to the success and safety of the team.
Position: Professional Cook
Kapure Tamang is an experienced and highly skilled expedition cook, born in Kerung 05, Solukhumbu, Nepal. At 54 years old, he has over 30 years of experience in the field of high-altitude cooking, having started his career in 1995. Throughout his career, he has built a reputation for preparing nutritious and delicious meals for mountaineers in some of the world's most extreme environments.
Kapure was trained in Italian, continental, Nepalese, and Indian cuisine at various institutes, allowing him to develop a diverse culinary skill set that is well-suited for the varied dietary needs of climbers. His expertise is not limited to cooking; his experience includes managing kitchen operations in high-altitude expeditions, ensuring that food is prepared under challenging conditions while maintaining the nutritional standards required for mountaineers.
He has led as a cook on several major expeditions, including the Everest Expedition, Annapurna Expedition, Manaslu Expedition, Putha Hiunchuli Expedition, Makalu, and many other prominent mountains. Additionally, he has worked on international expeditions in Tibet, including Shishapangma, Cho Oyu, and Mount Kailash tours, demonstrating his ability to cater to climbers in both Nepal and Tibet.
Kapure Tamang's role as an expedition cook is integral to the success of high-altitude expeditions, where a chef’s ability to manage limited resources, prepare meals that boost stamina, and work in harsh conditions can make a significant difference in the safety and well-being of climbers. His dedication to the craft has made him a respected figure in the field of expedition cooking.
Position: Professional Cook.
Ngima Dorjee Tamang is a seasoned expedition cook born in Kerung 05, Solukhumbu, Nepal. At 40 years old, he has been a professional expedition cook for nearly two decades, having started his career in 2005. Over the years, he has developed significant expertise in preparing meals for mountaineers in some of the world’s highest and most challenging environments.
Ngima received formal training in Italian, continental, Nepalese, and Indian cuisine, allowing him to create diverse and flavorful meals suited to the varied tastes and nutritional needs of climbers. His training equips him to cook with limited resources while ensuring the meals provide the necessary energy and sustenance required for high-altitude expeditions.
Throughout his career, Ngima has worked on numerous prestigious expeditions, including the Everest Expedition, Annapurna Expedition, Manaslu Expedition, Putha Hiunchuli Expedition, Makalu, and many others. He has also contributed his culinary expertise to international expeditions, including the Shishapangma and Cho Oyu expeditions in Tibet, as well as the Mount Kailash tour, preparing meals for climbers in some of the most remote and difficult terrains.
As a leader and cook, Ngima Dorjee Tamang plays an essential role in maintaining the health and energy of climbers during their expeditions, where proper nutrition is crucial. His ability to adapt to harsh conditions and manage kitchens at high altitudes has made him a trusted and respected figure in the field of expedition cooking.
Position: Expedition Cook
Lil Bahadur Khatri is an experienced expedition cook originally from Thulung Dudhkoshi 01 in Solukhumbu, Nepal. He currently resides in Kapan, Kathmandu, where he has made his temporary home. Lil Bahadur has been working as an expedition cook since 1995, building an impressive career in the high-altitude trekking and mountaineering industry. Over the years, he has gained specialized training in Italian, continental, and Indian cuisine, allowing him to prepare a variety of dishes that meet the diverse tastes and dietary needs of trekkers and climbers from around the world.
Throughout his career, Lil Bahadur has been a key member of numerous high-profile expeditions, including those to Mount Everest, Manaslu, Makalu, and Himlung. His role in these challenging environments is crucial, as he is responsible for preparing nutritious and hearty meals that help sustain the climbers and provide them with the energy needed for the strenuous work ahead.
In addition to his cooking skills, Lil Bahadur has completed trekking guide training and first aid training, equipping him with valuable knowledge and skills to assist in emergency situations during expeditions. His expertise is not limited to Nepal; he has also worked in Tibet, catering to the needs of expedition teams in the region. Lil Bahadur's dedication to his craft and his ability to work in difficult and remote conditions have earned him a reputation as one of the most reliable and skilled expedition cooks in the field.
Position: Base Camp and Camp II Cook
Gelje Tamang is a highly skilled and experienced cook who has been a dedicated member of our team for the past 12 years. Originally from Kerung 05, Solukhumbu, Over the years, Gelje has received extensive training in Italian, Continental, and Indian cuisines, which has enabled him to serve a wide variety of flavorful meals for high-altitude expeditions.
Gelje has worked as a Base Camp and Camp II cook for numerous prestigious expeditions, including the Everest, Manaslu, Annapurna, Putha Hiunchuli, and Himlung Expeditions. His expertise in preparing nutritious, hearty meals for climbers in extreme conditions has earned him respect among his peers and clients. Additionally, Gelje has gained valuable international experience, having worked as a cook in Tibet, further honing his culinary skills in diverse cultural settings.
With his wealth of experience and commitment to providing exceptional meals under challenging conditions, Gelje Tamang continues to be an integral part of our team, ensuring the success of every expedition he is part of.
Satori Adventures Pvt. Ltd.
P. O. Box-21378, Naya Bazaar, Kathmandu, Nepal
Phone: +977-1-4965127
+977-1-4951250
Email: info@satoriadventuresnepal.com
Fax: +977-1-4965127
Mob: +977-9851031006
www.satoriadventuresnepal.com
