Hari Shetty Chef [upd] -

After formal training at the Institute of Hotel Management in Mumbai, Shetty honed his skills in five-star kitchens across India and Southeast Asia. His stints at luxury resorts in Goa and Kerala allowed him to explore the nuances of Malabari, Goan, and Mangalorean cuisines. However, it was his time in Bangkok and Singapore that introduced him to the precision and artistry of Southeast Asian cooking, inspiring his signature style—what he calls “West Coast with a whisper of the East.”

In 2022, he was named “Regional Chef of the Year” at the India Food Awards, and his debut cookbook, “Coastal Echoes,” is slated for release later this year. Whether he’s hosting pop-ups in Dubai, mentoring young cooks in his hometown, or experimenting with fermentation in his test kitchen, one thing is clear: Hari Shetty isn’t just cooking food—he’s telling stories. Stories of the coast, of home, and of a future where flavor and responsibility go hand in hand. hari shetty chef

In the ever-evolving world of gastronomy, few chefs manage to balance tradition with innovation as seamlessly as Chef Hari Shetty. Known for his deep reverence for India’s coastal flavors and his flair for contemporary plating, Shetty has carved a niche as one of the most exciting culinary minds of his generation. After formal training at the Institute of Hotel

Chef Hari’s breakout came when he became the Executive Chef at , a critically acclaimed restaurant in Mumbai. There, he reimagined classics like neer dosa , bangude pulimunchi (sour chili mackerel), and kori rotti with modernist techniques—without stripping away their soul. His tuna bhel with avocado foam and sous-vide lobster in coconut-turmeric reduction became instant hits, winning him a loyal following among food critics and celebrities alike. Whether he’s hosting pop-ups in Dubai, mentoring young

Beyond the plate, Hari Shetty is a passionate advocate for sustainable seafood. He works directly with local fishing communities to promote responsible sourcing and has eliminated overfished species from his menus. “The sea gives us life,” he often says. “It’s our job to give back.”

Born and raised in Mangalore, a coastal city steeped in rich culinary heritage, Hari Shetty grew up surrounded by the aromas of coconut, curry leaves, tamarind, and fresh seafood. His early memories—watching his grandmother grind masalas on a stone slab and hearing the hiss of mustard seeds in hot oil—became the foundation of his cooking philosophy: honor the ingredient, respect the tradition, but never fear evolution.