Chetan Shetty

The Path

Training at IHM Gurdaspur gave Chetan Shetty an early base before he entered the disciplined pace of celebrated kitchens. At Indian Accent in New Delhi, IN, he worked as Sous Chef from 2012–2015, a formative stretch that demanded rigor, stamina, and close attention to detail, and that helped set the cadence of the work that followed. That foundation carried into a return to Indian Accent in New York, NY, US, where he served as cdc in 2018–2018. Later that same year, he moved into the Executive Chef role at Indian Accent in New York, NY, US, remaining there from 2018–2022. Across those years, Chetan Shetty’s path shows a chef refining his voice while staying in conversation with a culinary identity already well established. From there, he moved on as Executive Chef at Rania DC from 2022–2023. The next chapter brought him to Passerine in New York, NY, US, where he served as Executive Chef from 2024–2025. Today, Chetan is Executive Chef of Restaurant 1950. Taken together, those appointments describe a career built through accumulation: each kitchen adding pressure, range, and a sharper sense of control.

The Work Today

The language is direct and measured, which fits a kitchen philosophy that values structure without flattening expression. As he puts it: "We take a disciplined approach to process and measurement without sacrificing character, allowing the cuisine to evolve while remaining grounded." That balance between control and freedom sits at the center of the cooking. The aim is not to freeze a cuisine in place or to treat the past as fixed. Instead, Shetty begins elsewhere. "The starting point is not tradition or authenticity, but curiosity." In that frame, the kitchen becomes a place of inquiry as much as execution, where observation, repetition, and refinement shape the result.

Signature

Chetan Shetty’s signature dishes include Chicken Kofta and Lamb Cheela. They point to a chef who knows how to use familiar forms with discipline, letting shape and flavor carry depth without overstatement.

In Their Words “We take a disciplined approach to process and measurement without sacrificing character, allowing the cuisine to evolve while remaining grounded.” “The starting point is not tradition or authenticity, but curiosity.”