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Subash Yadav ‘12 Shines in the Sunny Arizona Food Scene
From top: Yadav in his Phoenix-area restaurant, Sherpa Kitchen. Close-up of the Thank You art, serving as a tribute to the customer support he received during COVID shutdown. Yadav shown in the SMSU Culinology kitchens when he was a student
6 | FOCUS
When life gives you lemons, make lemonade. In the case of Subash Yadav, those lemons are locally sourced. Yadav is one of the hottest chefs in the Phoenix area after having been named by the Phoenix New Times as the Best New Chef in 2020 in its annual “Best Of ” issue. The year before, his food truck, “Everest Momo,” was named Best Food Truck by the same publication. A native of Kathmandu, Nepal, Yadav is a 2012 alumnus with a degree in Culinology. He is owner of Sherpa Kitchen, a Nepali-Indian restaurant located in Gilbert, a Phoenix suburb. He burst on the food scene when he purchased a food truck in 2019 and immediately gained a following. “We serve Nepali-Indian food. We source locally as much as we can, and people appreciate that. It became so popular that we had a lot of requests to be open more often, and a lot of questions about where we could be found. The truck isn’t open every day,” he explained. His food drew a large, loyal following. In his understated manner, Yadav said, “It took off quite well.” Because of his food’s popularity, “we decided in October of 2019 to open a brick-and-mortar restaurant.” He found a location in Gilbert, and opened in February 2020. Enter COVID-19, and all of the restrictions associated with it. “We had a soft opening in February and our grand opening was scheduled for April. COVID-19 happened and we had to close down the restaurant in March, so really, the only way people knew about us was through friends and customers. We opened for limited seating at the end of September.” The pandemic made him think creatively. “When COVID-19 started, clearly the whole world didn’t know how to handle it. We closed for the first 10 days and had to plan according to the laws. Having a food science background from Culinology, I was equipped regarding food safety and how to properly handle things. I made the changes we had to and ran takeout only until September.” His customers are loyal, and drive up to an hour for his Nepalese cuisine, the only available in the Phoenix area. His takeout business kept the place afloat. “We saved every ticket we got during COVID and a friend of mine, an international student, made an artwork for me. It’s hanging in the restaurant. I wanted this artwork made to show my gratitude towards our customers during one of the most difficult times.” Yadav also used his Culinology education in another way: along with SMSU alumnus Amir Maleki, they have started a frozen and refrigerated food line, and sell frozen dumplings and bottled sauces and marinades. “We sell them at farmer’s markets. Our goal is to get them into grocery stores,” he said. Yadav is committed to buying local and making fresh. “I want to make sustainably-sourced, healthy food easily available to the people,” he said. “We source locally and change recipes and ingredients depending on the season. I’ve gotten to know so many great farmers and I’ve found some organic and specialty farmers. I try to adapt to what we have available. Living in Arizona, there’s only so much you can grow here.” He had to overcome a lot to pursue his dream, not the least cultural and family expectations. “When I was growing up you were either going to be a doctor, lawyer or engineer,” he said. “I didn’t know a career in the food industry was possible until I found Culinology. I liked the science and the cooking, the combination of those two.” Yadav changed majors, from Pre-Med to Culinology, his second year, “but I didn’t tell my parents until my third year. There was a big battle, but it was important for me to follow what I love. I made the change, and my family had to be OK with it, which they are now.” Yadav was active at SMSU. He was president of BACHHUS, a resident assistant, and worked in the call center for the SMSU Foundation. He chose SMSU because he was looking for a smaller community, and an affordable education. Yadav enjoys the lifestyle — and warmth — of Arizona, and he’s content following his passion. “I couldn’t be happier,” he said. He is married to Chandra, a Minnesota native who he met through her aunt, Lorene Sill, who used to work in the SMSU bookstore. It’s been an interesting journey so far, he said. “I can’t wait to see what’s next.”
