'No shortcuts to success': Chef’s journey to Shangri-La Bengaluru

Aspiring chefs must get their hands dirty; Chef Nishesh emphasises mastering the basics, and resisting reliance on technology

Bengaluru: Nishesh Seth, Executive Chef at Shangri- La Bangalore, has a fascinating culinary journey that defies conventional paths. Hailing from Faridabad in Haryana and raised in Delhi, his initial career trajectory was far from the kitchen. "I never planned to be a chef," Nishesh candidly shares. His early aspirations lay in commerce, after completing a B.Com degree. However, fate had different plans. The turning point came when he joined hotel management, albeit without clear intentions. "The first year was just a blur of college fun," he jokes.

But by the second year, the allure of culinary arts began to shape his path. Nishesh went on to make history by becoming the youngest-ever executive chef at Taj River Hotels at the age of 29, a record he believes still stands. His illustrious career spans nearly two decades, during which he’s donned the chef's hat at top-tier establishments like Marriott, Crowne Plaza and Inter- Continental, before joining Shangri-La in February 2023. His return to Bengaluru marks his second stint in the city, a place he deeply admires for its climate and cultural diversity. “The weather here is perfect, and Ayurveda’s concept of Pitta aligns so well with the city’s vibe,” he remarks.

Nishesh’s culinary expertise is a blend of Indian, Japanese, and Italian cuisines. Over the years, he’s refined his craft under German and Italian chefs while travelling extensively to destinations like Mongolia, the Philippines, and London. Yet, his roots remain firmly grounded in the belief that local flavours and produce are paramount. “I source everything locally, from vegetables to seafood,” he emphasises. A standout initiative under his leadership is the seafood diet Fridays at Shangri- La, offering 17-18 varieties of fresh, locally sourced fish.

Nishesh appreciates Bengaluru’s culinary scene as he curated the dishes at Shangri-La and the lessons it’s taught him about adaptability. An anecdote about his first experience with Rajma Chawal in the city highlights his journey. “It tasted like sambar with curry spices.”