– What is your full name and how do you prefer to be addressed?
My name is Kriti Sitaram Shetty, and most people know me as Chef Kriti.
– Where are you from, and what is your cultural background?
I was born in Mumbai, but my hometown is Mangalore. My culinary identity is deeply rooted in South Indian traditions with a distinctly modern and multicultural edge.
– What inspired you to pursue a career in cooking?
Food was always more than just nourishment — it was my love language. I found joy in recreating flavors I grew up with, and even more in experimenting with new ones. One failed chocolate fudge recipe as a teenager became the turning point — I kept coming back until I nailed it, and that obsession never stopped.
Culinary Education and Training
– Did you attend a culinary school or receive formal training? If so, which school and what degree or certification did you obtain?
Yes, I trained at APCA Malaysia and Lavonne Academy in India. My foundation in pastry and global cuisine was built through world-class instruction and relentless experimentation.
– Have you participated in any apprenticeships or internships? Where were they, and what did you learn?
My path was anything but conventional. Instead of hotel internships, I worked at street stalls, local eateries, and globally acclaimed cafés. I learned directly from the source — how food connects people, places, and passion.
Professional Experience
– Can you describe your career journey in the culinary field?
With over 13 years in the culinary industry, I became a head chef at 24 and have since worked with renowned brands like EL&N London, Dlish Café, Nutricook, and Foodhall India. I’ve shaped concepts, launched brands, led large-scale operations, and scaled new outlets across formats.
– What notable restaurants have you worked at, and what positions did you hold?
I’ve held leadership roles in EL&N London (for their Dubai launch), Dlish Café, and Nutricook. I led teams, created menus, trained staff, and built kitchen systems from scratch — often managing large teams and scaling operations at speed.
– Have you held any leadership roles in the kitchen (e.g., executive chef, sous chef)? What were your responsibilities?
Yes — across every major project. I’ve managed 1000-pax events, consulted for over 30 restaurants, and handled everything from kitchen planning to food styling and brand positioning.
Cooking Style and Philosophy
– How would you describe your cooking style? Do you have a specific cuisine or concept you specialize in?
Soulful fusion. I draw from Indian heritage but interpret it with global technique and bold storytelling. Every dish is rooted in emotion but designed for a modern palate.
– What influences your culinary creations (e.g., personal experiences, travel, cultural heritage)?
My travels, my culture, and my childhood. I build flavor stories that connect nostalgia with now — from a humble khichdi finished with truffle ghee, to a chaat reimagined with global condiments.
– How do you incorporate seasonal and local ingredients into your dishes?
I believe in letting the ingredients lead. My menus are seasonal and intuitive, focused on freshness and using regional produce with intention.
Achievements and Recognition
– Have you received any awards or accolades for your cooking? If so, can you share some of your proudest achievements?
I’ve cooked for global celebrities and my childhood idols from the Indian cricket team — that’s recognition that means the world. I’ve also been a go-to name for private dinners, brand launches, and product collaborations across the UAE and India.
– Have you been featured in any publications, TV shows, or culinary competitions?
My work has been featured in industry publications, F&B campaigns, and brand showcases — especially for my innovation in fusion cuisine and my ability to bridge chef artistry with business scale.
Current Role and Projects
– What is your current position, and what are your main duties?
I currently work as a culinary consultant, helping restaurants, cafés, and F&B startups craft menus, create systems, and build profitable, standout brands. I also run immersive supper clubs and private dining formats that focus on curated, story-led experiences.
– Are you involved in any notable projects, such as cookbooks, collaborations, or pop-up events?
Yes — I’m currently consulting with a brand that plans to launch 50 outlets in the next 5 years, building everything from the culinary backbone to scalable systems. There’s also something huge in the pipeline — but it’s hush-hush for now.
Personal Interests and Hobbies
– What are your interests outside of cooking? Do you have any hobbies that complement your culinary work?
Honestly? I’m a workaholic through and through. But when I do take a breather, I love listening to Bach, spending time with my husband, and getting cuddled up with my two cats — Simba and Dobby.
– How do you spend your time when you’re not in the kitchen?
I brainstorm concepts, research food trends, and sketch ideas for my next project. Creation, in any form, is my form of rest.
Future Goals
– What are your future aspirations in the culinary field?
To keep creating spaces and brands that push boundaries. I want to continue building concepts that are commercially viable yet deeply personal — and help more chefs become creators, not just employees.
– Are there any specific projects or concepts you dream of pursuing or launching?
A chef-driven product line, a culinary lab for innovation, and a global mentorship platform for young female chefs.
Advice and Insights
– What advice would you give to aspiring chefs or those interested in a culinary career?
Find your voice — not just your skill. Respect the hustle, but also the pause. And build something that feels like you — not just what’s trending.
– What do you believe is the most important quality for a chef to possess?
Endurance. Talent is common. But showing up — every single day — with integrity, curiosity, and fire? That’s rare.
Fun or Personal Touches
– What is your favourite dish to make, and why?
Mangalorean Chicken Curry. It’s all heart, all technique — and always a full-circle moment.
– Is there a culinary philosophy or motto that you live by?
“Make it delicious. Then make it unforgettable.”
– Can you share a favourite cooking memory or a humorous incident from your kitchen experiences?
I once stayed up until 2 AM trying to recreate a famous chocolate fudge. It flopped the first few times, but when I finally nailed it, I danced in my kitchen. That moment? It still shows up on my menu today.
