SoBo Kitchen & Bar | Our Story
Chef Tulsi Giri: A Career Built Across Three Continents.
Chef Giri's path began as a line cook at Beach Rotana Hotel & Towers in Abu Dhabi, followed by a Demi Chef de Partie post at Emirates Palace and a Chef de Partie role at Dubai's Burj Al Arab, where he trained in the exacting standards of luxury hospitality. He then moved to the United States, serving as Sous Chef at the Fairmont Hotel in San Francisco and at Mandarin Oriental Las Vegas before advancing to Assistant Executive Chef at Aria Resort & Casino, overseeing high-volume operations on the Strip. His first executive appointment came at the Four Seasons Hotel Baltimore, after which he led campus-wide dining as Campus Executive Chef at Goucher College in Towson, Maryland.
Today, as Executive Chef at Sobo Kitchen & Bar in Baltimore, he directs all culinary operations — menu development, kitchen management, food quality, staff leadership, purchasing, budgeting, and event execution — from intimate private dinners to weddings, galas, corporate events, and community celebrations. Across these roles he has developed deep expertise in fine dining, banquet operations, international cuisine, menu innovation, culinary team leadership, food cost control, and operational excellence, earning a reputation for memorable dining experiences and strong, high-performing kitchen teams.
Chef Tulsi began cooking at age 14 and is passionate about creating fresh dishes with distinctive presentation. He sources quality local ingredients and customizes menus to fit each group and occasion, creating food that connects with guests and leaves lasting culinary memories.
SoBo Kitchen & Bar in Federal Hill
SoBo Kitchen & Bar brings a world of culinary experience to Baltimore's Federal Hill — scratch-made food, a welcoming bar, and a room that feels like home.
From Nepal to the world's great kitchens
Chef Tulsi Giri started cooking at 14 in Nepal, then spent two decades at landmarks like the Burj Al Arab, Emirates Palace, Mandarin Oriental, and Four Seasons Baltimore. That global depth is the foundation SoBo is built on.
The eyes eat first
Chef Giri's rule — eyes eat first, then nose, then tongue — shapes every plate. Locally sourced ingredients meet distinctive presentation to make each meal feel like an occasion.
Comfort food with a wider passport
Maryland crab dip, chicken pot pie, chicken tikka masala — all made from scratch in the same kitchen. The menu roams wherever the craving leads.
Federal Hill's gathering place
Local art on orange walls, a string-lit patio, live music on Tuesdays, and weekend brunch — SoBo has become Federal Hill's true gathering place.
