q&a with chef kriti
Introducing Chef Kriti Shetty, the creative force behind O!WTF – Only With The Finest. From her Mumbai roots to leading culinary teams around the world, Kriti combines nostalgia with bold creativity in every dish. Inspired by her family of restaurateurs and years of global experience, her supper club transforms cherished food memories into playful, unforgettable courses. Whether it’s reimagining Indian Railway Tomato Soup or perfecting Mangalorean Chicken Curry, Kriti’s table is where tradition meets innovation, one bite at a time.
Q: Tell us a little bit about yourself.
My name is Kriti Shetty. I grew up in Mumbai, a city that fueled my love for vibrant flavors and creativity, while my family roots in Mangalore connected me deeply to traditional cuisine. Coming from a family of restaurateurs, food was always the center of our world. I pursued culinary arts and spent over 13 years exploring, learning, and crafting my skills globally. I’ve had the privilege of leading as the Corporate Executive Chef for Renee Café and launching landmark brands like El&N London in Dubai. Beyond corporate roles, I consult for restaurants, host curated dining experiences, and bring my passion for storytelling through food to life with my supper clubs.
Q: Describe your current experience theme, ‘A Ticket to My Childhood.’ What is it about?
‘A Ticket to My Childhood’ is an emotional journey through the flavors that shaped me as a person and a chef. Each dish represents a moment from my childhood—be it Indian Railway Tomato Soup inspired by train journeys or Bhakri Swiss Roll that reflects a fusion of rustic Indian charm and modern techniques. It’s a playful yet heartfelt exploration of nostalgia, designed to evoke your own memories while taking you on a flavorful ride through mine.
Q: Growing up in a family of restaurateurs, you must have seen it all. Menu hits, last-minute ingredient swaps, kitchen mayhem. What’s the most valuable life lesson you’ve taken from those moments?
Growing up in a bustling restaurant environment taught me resilience and adaptability. There were moments of last-minute ingredient swaps, unforeseen challenges, and absolute chaos. The most valuable lesson I’ve learned is that there’s always a solution if you stay calm and resourceful. These moments trained me to think on my feet, trust my instincts, and most importantly, embrace imperfection as part of the creative process.
Q: What’s the origin story behind the first recipe you ever created? Is it still on the menu, or safely buried in your ‘what was I thinking?’ files?
My first recipe was inspired by Lonavala’s famous Cooper’s Chocolate Fudge. The first attempt? A total disaster! But with repetitions and learning, I eventually perfected it. Today, it has a special place on my supper club menu, reimagined as a luscious chocolate sauce. It’s a sweet reminder of how far I’ve come.
Q: What’s the one dish you could cook with your eyes closed and still have it turn out better than anyone else’s?
Mangalorean Chicken Curry. It’s one of the most flavorful yet technical dishes, where timing is everything. This curry, deeply tied to my roots, is also featured on my supper club menu, showcasing its complexity and soulfulness.
Q: Leading a culinary team is inspiring! What’s one mantra you share with your team to keep the confidence high and the tears (from onions) low?
I share two mantras with my team:
• “Cook with intention, not perfection.” It’s about putting your heart into the craft and connecting with the dish and its story, rather than stressing over perfection.
• “Taste everything, question everything.” This encourages curiosity and precision, empowering the team to trust their instincts and refine their skills.
Q: Pastry is clearly your love language. What’s one baking tip you swear by?
Temperature is everything. Whether it’s your butter, your oven, or your eggs, working at the right temperature is the difference between good and exceptional baking. It’s a small detail, but it transforms the results every time.
Q: If you could enforce one rule in every kitchen in the world, what would it be?
“Respect the silence of focus.” Kitchens are busy places, but creating moments of calm during high-pressure times lets chefs focus, execute, and deliver their best. It’s not just about the food—it’s about the mindset.
Q: Who’s your ultimate culinary hero, and what’s one piece of wisdom or technique you’ve learned from them?
My ultimate culinary hero is Dominique Ansel. His innovation and ability to push boundaries inspire me every day. One key lesson I’ve learned from his work is the art of simplicity in complexity—creating intricate dishes that feel effortless and approachable.
Q: After a long day commanding your kitchen empire, what’s your ultimate comfort food? And yes, instant noodles count if they’re jazzed up!
It’s usually a warm bowl of dal-chawal with a dollop of ghee—it’s my soul food. But on days when I crave a little indulgence, it’s instant noodles elevated with chili oil, fresh veggies, and a soft-boiled egg. Comfort meets creativity!
Q: Your husband’s a former F&B director. So be honest, does dinner at home turn into a culinary competition or a Michelin-starred date night?
It’s neither! Dinner at home is where we truly unwind, so it’s often simple yet delicious. We both love experimenting with flavors, but it’s more about connection and less about competition. Though occasionally, we’ll playfully debate over who nailed the seasoning!
Q: Describe your perfect day off. i.e., weekend in Dubai when you’re not hosting.
A perfect day off starts with a lazy morning, sipping chai with my feline babies, Simba and Dobby. Then, I’d explore Dubai’s hidden food gems or hit a farmer’s market for inspiration. The evening would involve a sunset walk at the beach with my husband, followed by a relaxed dinner at home or a small gathering with close friends. It’s about slowing down, recharging, and enjoying the little things.