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.
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.
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.”