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.”
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. hari shetty chef
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.” After formal training at the Institute of Hotel
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. “The sea gives us life,” he often says