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Our Management Team

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Chef Sagar

  •  Chef Sagar needs no introduction in Bay Area (Especially in Silicon Valley). He’s been blessed with talent, determination and luck and has certainly got the magic touch when it comes to cooking. With 17 years of cooking experience in the finest restaurants & hotel, our chef/Co-owner Dilli Bikram Thapa (Sagar) is excited to present his vision to you and all our guests.  Sagar was born and raised in Nepal. He has completed Diploma in Culinary Arts. And he has attended many seminars and food show throughout the world. His spirit of adventure and culinary curiosity led him to travel through Asia for a year from Singapore,Indonesia,Thailand, Malaysia and other Southeast Asian countries right through to India. His life-changing experience was to become a major influence on his culinary style. He has owned numerous awards for his creations. In 2007, He moved to Singapore and work   as a chef in Villa Bali then he moved back to Nepal in 2010. After working in many hotels inside and outside the country, he became the Executive Chef of the Indreni Foodland in Kathmandu. In 2015 Sagar Came to San Francisco where he gradually introduced his eclectic cooking style at various restaurants in Bay area.  
  • He delights in introducing Titanic Jhol Momo, Artichoke Pakoras, Special Nepali Style- Chowmein (Veg/Paneer/Chicken/Mixed), Fried Rice (Veg/Chicken/Shrimp/Mixed), Chilli Paneer, Gobi Coconut, Chicken Lollipop, Chicken Tikka Masala, Coconut Curry (Veg/Chicken,Lamb,Shrimp) Goat Curry,  Chicken Curry, Tapioca pudding and many other dishes which are very popular these days at the Everest Cuisine. 

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Manager-Deep

  •  Our caring and committed Operation Manager Dip Jyoti Karki (Deep) will ensure you have a fantastic experience with us.  Deep was born and raised in Nepal. He began his hospitality career working for various restaurants in Singapore while pursuing his hospitality degree at the Columbia Business School in Singapore. After completing his study, he started working for Villa Bali Pvt. Ltd, one of the reputed Resort, Bar and Restaurants in Singapore. Deep has held many positions at Villa Bali. He started working as a Supervisor and was quickly promoted to assistant manager follow by Restaurant Manager within 3 years. After working 3 years at the Villa Bali then he moved to Dubai as he was hired by the Texas Road House. Texas Roadhouse is an American chain restaurant that specializes in steaks and promotes a Western theme. While working in Texas Roadhouse, he got another offer from Lanier Island from Atlanta,USA then He came to the USA and worked for 18 months there before he moved to California. Now, He works as a Manager/Co-owner for the Everest Cuisine. He has brought a wealth of experience with him as he is responsible for leading and managing restaurants as well as he is responsible for different tasks such as restaurant marketing strategies, recruiting and hiring restaurant staff, training, overseeing food quality, developing menus and so on.

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Sous Chef-Anil

  • Sous Chef Anil is responsible for planning and managing food preparation in restaurant kitchens. He has more than 15 years experience in the filed of Hospitality industry. Anil's   deep appreciation for Nepalese & Indian cuisine was developed at a young age growing up in Kathmandu followed by Europe (Portugal, Poland & Spain) where he was exposed to a variety of foods that would fuel his life long passion for cooking. He had worked many restaurants in bay area before he joined the Everest team. In fact, He is the main helping hand to the head chef Sagar or the head chef's second in command. He performs a range of duties including planning menus, training new staff, and recording inventory.  He is very talented and capable of accomplishing a great deal more than the typical responsibilities of a sous chef. A quick learner, Anil has assisted the entire Everest Team with managing our inventory, ordering supplies and determining menu prices based on supply costs. He is polite, friendly and has a great relationship with all of our vendors which has served us well any time we have needed extra supplies on short notice.  He has excellent leadership skills and is well-liked and highly respected by the Everest kitchen staff.