After finsishing SLC from his mohan thapa in the hotel industry so he got himself a job as dishwasher in a drive through Resturant. After working there for nine months he got a promotion as an order taker in a drive through Resturant in the take away counter.. From there he moved to Mount Monastic Hotel and was there for 18 months. He was not satisfied, he wanted to learn more. In 2002 he received training from RMTC and went to work for hotel Radisson as internship.He then worked for Radisson hotel from 2002 to 2007.
Life in the initial years was tough he says. His salary was Rs1200, out if which Rs 800 went for rent. With the remain Rs 400 he had to survive for the whole month.His shoes were torn and had no money to repair. After work going back in the staff bus he would stand so that people would not see his torn shoes. In search of a better opportunity he moved to Muscat. He worked in a coffee shop, and that is where he learnt the concept of fast food. In 2007 he returned back to Nepal and joined Hotel Dawarika as Chef the Party.
From here he started his journey with fusion of dishes.With European and Continental Cheese herbs mixed it with Nepali spices into different deliciaes.After this invention he got addicted to it and his journey to fusion food started. Thapa always likes to create and invent new kinds of food. With his international exposure and experience he wants to train Nepali youth into professional cooks. A man who is always hungry to learn new things is an example of excellence in his trade.