Meet Ganesh

From the hills of Nepal to the heart of Hobart, our talented Sous Chef Ganesh brings passion, spice, and serious flavour to Mr. Good Guy’s kitchen—where he’s been cooking up a storm for the past 4 years.

He’s been in the kitchen since he was a kid, whipping up whatever was fresh from the family garden—talk about paddock to plate! Fast forward nearly a decade in Aussie kitchens (yep, he’s done it all), and now he’s here firing up your fave dishes like our wok-kissed Prawn Char Kway Teow.

When he’s off duty? You’ll find him sipping sake and soaking up the good vibes at local bars and restaurants, or dreaming of his next foodie trip to Indonesia.

Get to know Ganesh and his flavour-packed story from the Q&A below!

Q: Hi Ganesh! Where were you born, or where did you grow up?
I was born in Nepal and grew up in Waling, a town in the heart of Syangja district, nestled in the hilly western region of the country. I moved to Australia in 2014 for study and work.

Q: When you were younger, who inspired you to become a chef and why?
I never imagined I’d become a chef one day, but I’ve been cooking since I was a kid. My family had to work, so I often prepared meals using whatever was fresh and available from our garden. I always enjoyed cooking for the family—especially while watching my mum and brother in the kitchen. They’re both a big inspiration to me.

Q: How long have you been a chef? Tell us about your career background, any career highlights or countries you have worked prior to Mr. Good Guy.​
I’ve been working as a chef for almost 10 years. Before joining Mr. Good Guy, I spent 4 years in Sydney working across a variety of restaurants—from fast-paced cafés to fine dining venues—mainly focusing on modern Australian cuisine. I’ve done it all, from breakfast and brunch to dinner and private dining. A career highlight for me was being part of a team recognised for its creative take on modern Australian food. I’ve now been with Mr. Good Guy for 4 years.