Sonam Sherpa’s attraction to food began at the foot of the Himalayas. While serving as a Buddhist monk for a monastery, he was responsible for preparing food for hundreds of other young monk that resided with him. Throughout his five years at the monastery, he was educated in Tibetan, Indian and Nepali cuisine. Contrary to most of his monk friends, his spiritual connection was one built on cooking. This type of cooking would incorporate the local fragrances and native species of India along with Tibetan cooking techniques passed down over a century.

In 2008, he left his monk lifestyle for a new journey to America. He worked and apprenticed under Chef Pemba Sherpa at Taste of the Himalayas, a restaurant located in the heart of the Napa Valley. Under Pemba, Chef Sonam's mastery of Nepali cuisine was further refined. However, he was eager for a challenge and wished to indulge himself in a new world of cooking.

His introduction to Western cuisine didn’t start until 2012 when he decided to explore French-style cooking. He gained his experience while working for FARM, a restaurant + bar also located in the Napa Valley. Following this, he began his own private chef venture and has been serving clients personal and intimate recipes ever since. With his Himalayan background and new found passion for Western gastronomy, he has developed his own unique cuisine - Nepali Fusion - a synthesis of Eastern and Western ingredients and cooking styles.