From Nepal to Winnipeg, with food and science in conversation.

Origin

Nepal, then a second home in Winnipeg.

Kiran Lama is originally from Nepal and now based in Winnipeg. He came to Canada as an international student to pursue something meaningful in science, driven by questions about the world, human life, and the role technology plays in shaping how we live.

That curiosity led him to the University of Winnipeg, where he completed an Honours degree in Biochemistry. Over time, that same curiosity expanded beyond the lab and into food, creativity, and personal storytelling.

Food

Food became the strongest form of self-expression.

Working across multiple restaurants and hospitality spaces in Winnipeg and beyond gave Kiran exposure to different cuisines, team cultures, kitchen systems, and service styles. Those environments helped turn passion into discipline.

Experience includes Elements Restaurant, Cibo Waterfront Cafe, Amsterdam Tea Room and Bar, Pumphouse, Saburo Kitchen, Gusto, Harth Mozza & Wine Bar, Experimental Lakes Area, and Diversity Food Services.

What matters most in that work is the ability to bring joy to people through food: a plate that can hold comfort, memory, excitement, and care all at once.

Taste

Nepali at heart, with a deep pull toward Italian cuisine.

Nepali food remains the closest to home, but Italian cuisine holds a special place because of its simplicity, technique, and emotional depth. That admiration has grown through years of kitchen work and now shapes a long-term dream: opening an Italian restaurant in Nepal in a way that feels personal and culturally grounded.

Science

Precision in the lab still defines the way he works.

Science remains a major part of Kiran’s identity. At IISD-ELA Analytical Service Laboratory, he worked with sample filtration, calibration, tracking, and environmental research connected to long-term ecological monitoring.

At Farmers Edge, he worked as a Lab Analytical Technician, operating ICP-OES with Qtegra software, preparing standards, handling sample data, and supporting multi-element agricultural analysis under SOP-driven systems.

He now works at Genvion as a Quality Control Analyst, continuing to grow in a laboratory environment built on consistency, detail, and quality.

Creation

Content creation is still new, but it already feels personal.

Kiran is in the early stage of learning cameras, editing, and the structure of visual storytelling. The process is still unfolding, but the motivation is strong and grounded in the people around him who continue to challenge and encourage his growth.

Direction

Grow and learn, step by step.

The larger vision is to keep building slowly and with intention: bring Nepali culinary culture to a wider audience, introduce ingredients like timur, dalle kursani, and jimbu to more people, and continue exploring the world through both science and creativity.

Food, storytelling, and science are not separate lanes here. They are part of the same evolving identity.