Nepal Clinches Bronze at the 28th Emirates International Salon Culinaire
Sharjah, UAE — From May 21–23, 2025, the Nepalese Chef Society UAE Chapter proudly secured third place (Bronze Medal) at the prestigious 28th Emirates International Salon Culinaire, organized by the Emirates international salon Culinaire .
As part of the Middle East’s largest food exhibition, Expo Culinaire, the event featured participation from 11 countries in the Live Cooking Competition, with over 130 international booths showcasing global culinary excellence.
Led by Chef Human Prasad Limbu, President of the INCS UAE Chapter and a renowned pastry and bakery expert, the team included Chef Coach Arun Adhikari, President of INCS, along with chefs Karna Budhathoki, Shyam Lamgade, Rajan Shrestha, and Sulochana Shrestha.
In the grand finale, Chef Limbu impressed judges with a selection of authentic Nepali dishes, including Mustang Aalu Ko Chhop, Pahaadi Ban Kukhura Momocha, Yomari, Himali Kodo Ko Dhido And Sisno ( Nettles) Pahaadi Bhale Ko Jhol, and Boju Ko Sekuwa ,bringing Nepal’s culinary heritage to the global spotlight.
This achievement not only introduced Nepali flavors to an international audience but also elevated Nepal’s status in the world of competitive gastronomy.
The Nepalese Food Pavilion drew attention from distinguished visitors, including Ms. Ranjita Dahal, Counsellor and Deputy Chief of Mission at the Embassy of Nepal, Mr. Bhupendra Ghimire, Second Secretary and other representatives of the Nepali community in the UAE.
Meet the Chef Behind the Bronze Win: Human Limbu
Born in the remote village of Wasmeri, Chhathar Panchakanya–3, in Tehrathum, Nepal, Human Limbu began his culinary journey at age 10, learning traditional recipes from his grandfather and mother.
After completing his education at Tribhuvan University, he pursued professional pastry and bakery training at Lenôtre Paris. His career began with the pre-opening team at Sofitel Hotel JBR Marina in Dubai.
With over 20 years of international experience, Chef Limbu has worked with some of the world’s top hospitality brands, including Accor, Starwood, Marriott, Atlantis, Hilton, and Dorchester Collection. He has helped launch 17 five-star hotels in the Middle East and developed two confectionery production companies. His expertise in high-end pastry has made a lasting impact on both boutique and large-scale operations.
