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.
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. hari shetty chef
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. Born and raised in Mangalore, a coastal city