Shriya Shetty, a young woman, discovered her passion for the culinary world early on. Exploring traditional recipes and ingredients and transforming them into delectable dishes is just one facet of Shriya’s multifaceted career. She is also a driven entrepreneur, serving as the founder and executive chef at BuCo, an artisan bakery and patisserie. BuCo offers a delectable array of pastries, artisanal bread, sandwiches, and desserts, a culinary offering that remains somewhat rare to find in the city.
In addition to her culinary endeavors, Shriya, alongside her partner and now husband, Varun Shetty, established Pupkins Hospitality. This enterprise serves as the food and beverage partner for Avatar, a boutique lifestyle hotel nestled in the heart of Mangaluru. Within Pupkins Hospitality, she takes on the role of a culinary curator, playing a pivotal role in overseeing its operations. This involves tasks such as menu planning, team training, and the day-to-day management of the kitchen
With several years of experience in the industry, she has honed her skills at renowned establishments such as Ellipsis in Mumbai, Gaggan and Mikkeller in Bangkok, and has played pivotal roles in launching Mumbai’s One Street Over and Bastian. However, it was regional Indian cuisine that truly captured her heart.
Few years ago, Shetty made the move from the bustling city of Mumbai to the more tranquil surroundings of Mangalore. Her goal was to delve deeper into the diverse culinary traditions of this city and embark on a journey across Karnataka, where she painstakingly documented the rich culinary heritage of the region.
During her formative years, becoming a chef wasn’t her foremost aspiration, but a deep interest in food and the dream of owning her restaurant someday certainly ranked high on her list. Shetty’s approach to food has consistently been hands-on. She attended her first hobby baking workshop after completing school and instantly fell in love with it. By the age of 16, she had already started taking small orders from home. Although she was certain about her passion for working in the kitchen, she had no interest in pursuing a hotel management degree. As a result, she chose to study commerce and focused on securing valuable internship opportunities.”
Among various internships in commercial kitchens, she applied for a position at Ellipsis in Mumbai, working under the guidance of Chef Kelvin Cheung. During her tenure in the bakery section at Ellipsis, she was introduced to the world of the hot kitchen, and it became evident that she had found her true calling. Just two months into her training, Shetty received a job offer from Ellipsis, marking her formal entry into the food industry.
As a chef, she holds a strong belief that food should be in tune with the times. When it comes to flavors, she adhere to a more traditional approach. Shetty is actively involved in creating pop-up dining experiences and curating private meals.
