Shuk Dev Tamang

Founder & Culinary Visionary at Ingredients

Born and raised in Kathmandu, Chef Shuk Dev Tamang began his culinary journey at Expansion Culinary Institute in Kathmandu, where he laid the foundation for what would become a globe-spanning career in the hospitality industry cooking with high volume, small restaurants, catering, and fine dining experience of over 25 years, Chef Shuk has refined his mastery in French, Italian, and Continental fusion cuisine, while staying rooted in the soulful cooking traditions of his heritage. He has worked in some of the world’s most renowned kitchens—including the Intercontinental Mark Hopkins Hotel, St Regis, Hilton, and aboard the worlds largest Carnival Cruise Lines out of Miami. His culinary footprint also includes Oman and Iraq, where he held significant roles at Hotel Manaslu and Godavari Village Resort in Kathmandu. Among his proudest achievements, Chef Shuk served as part of the culinary team cooking for American soldiers in US military dining facilities (DFACs) in Iraq. Chef Shuk was mentored by celebrity chefs such as George Blanc (Paris) and Chef Han (Austria) at Carnival Cruise Lines. And since then currently at Intercontinental Mark Hopkins Hotels (IHG) he has led teams of 30+, managed high-volume banquets for over 1,200 guests, and run multiple outlets including Top of the Mark from back-of-house operations to executive planning. With the launch of Ingredients—his flagship restaurant in San Francisco—Chef Shuk invites diners to experience a menu crafted from decades of discipline, heart, and global influence. Every plate is a tribute to the places he has learned from, the people he’s cooked for, and the flavors that continue to inspire him. From Kathmandu to California, from army tents to Michelin-level kitchens—Chef Shuk’s journey lives in every bite.