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Santosh Shah was born and raised in a small village in Nepal called Karjanha, Siraha. Santosh’s inspirations and amazing dishes come from the ingredients from his childhood such as terrine made from colocasia leaf, a spinach like leaf with a deep earthy flavour. One of his signature dishes the ‘Tandoori Octopus’ has the element of colocasia leaf, as he was growing up this leaf used to grow in his mother’s garden during the rainy season.
Santosh is the youngest of seven siblings. All his siblings married or moved away for work, he grew up with just his mother. At 14 he moved from Nepal to India with friends from the village to work as a commis in a five-star restaurant. He always had a dream to become a big chef, and now he is here in London as an Executive Chef, It took Santosh eighteen years of working his way up through the kitchen ranks. In 2011, he relocated from Gujarat to London, where one of his first jobs was at Brasserie Blanc, owned by Raymond Blanc.
CHEF SANTOSH SHAH
WHERE YOU WILL FIND cHEF SANTOSH SHAH
Chef Santosh Shah
