Now at Ocean Indian Cuisine (SF), Chef Ghanashyam "Sam" Kandel crafts Himalayan (Nepali) inspired dishes alongside Indian classics.
I'm Chef Ghanashyam "Sam" Kandel. The flavors of my homeland shape everything I cook. I was born and raised in Bihun, Nepal, and learned the art of cooking from my mother. I've spent years honing my craft, including training across India and sharpening my technique in Japan. Now in San Francisco, I am Executive Chef at Ocean Indian Cuisine (SF), where I bring Himalayan (Nepali) flavors together with Indian classics. My approach is simple: clean technique, balanced spice, and hospitality that feels personal. The plates are modern, and the heart is home. Nepali roots, Indian training, Japanese precision and perfection, served on San Francisco plates.
Dipway Restaurant, Japan
Nibancho, Chiyoda-KU, Tokyo, JapanG.K Co., LTD
144-0043 Tokyo to Ota-ku, Haneda 5-22-7, JapanHira Co., LTD
Chuo City, Ginza, Tokyo, JapanOM Co., LTD.
100-0005 1-11-1 Marunouchi, Chiyoda-ku, TokyoNew Era Hotel & Restaurant
March 15, 2007 - Baglung, NepalThe Mezbaan
April 25, 2000 - Haryana, Gurgaon, IndiaMoti Mahal Delux - Southend
March 12, 1996 - New Delhi, Malcha Marg, IndiaFeatured across various platforms showcasing culinary expertise and inspiring journey
NTV Interview
GANTABYA NEPAL | NTV NEWS 2082-02-23
Timur CookBookTaking Nepali Authentic or Fusion Food in World Food Map
Prime TelevisionGlobalization of Traditional Nepali Food
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