Hari - Shetty Chef

After nearly two decades of leading award-winning kitchens, Shetty launched his own business venture, , in 2022. Located in the innovative Valley building in Amsterdam’s Zuidas district, Nela (which means "pure") was co-founded with long-time partner Chef Ori Geller.

is a globally recognized culinary figure and entrepreneur, best known for his mastery of Japanese-South American fusion and his role in shaping the modern dining landscape in Amsterdam and London . While his name is often confused with Chef Hari Nayak (a pioneer of modern Indian cuisine) or Harish Shetty (founder of the Farmhouse brand), Chef Hari Shetty has carved a distinct niche through his executive leadership at prestigious establishments like MOMO and his most recent venture, Nela . Early Life and Foundations hari shetty chef

Hari’s culinary journey began in his father’s restaurant in India, where he first developed a passion for diverse flavors. However, his professional philosophy was truly forged at a five-star hotel in Mumbai under a Japanese teppanyaki master. This experience instilled in him the "discipline of Japanese cooking"—the belief that sharp knives, a clean station, and respect for the product are the non-negotiable pillars of success. Mastering the Global Stage After nearly two decades of leading award-winning kitchens,

He is known for being extremely strict regarding technical standards and equipment, believing that consistent high-level cooking requires reliable machinery and the finest seasonal ingredients. pure gastronomy and design in nela restaurant - MEIKO While his name is often confused with Chef

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.

has built a career defined by discipline, heritage, and a relentless pursuit of quality. Today, as the co-founder and executive chef of in Amsterdam, he is redefining the art of live-fire cooking by blending global techniques with deep-rooted Indian values. A Foundation in Discipline