By: Varishtha Shetty
This is the story of Chef Varishtha Shetty, a rising star in the culinary world whose passion for cooking and relentless pursuit of excellence have taken her from humble beginnings to the pinnacle of fine dining. With a sense of purpose, she began in India under the mentorship of legendary Chef Marco Pierre White and blossomed into an adept chef under the guidance of Jean-Georges Vongerichten.
Chef Varishtha seized the opportunity to work at World On A Plate, a renowned culinary event that showcases renowned chefs from around the globe and celebrates the diversity of world cuisine. Here, she found the perfect platform to explore her creative potential and gain exposure to a wide array of culinary styles and techniques. The young chef’s journey took a significant turn when Marco Pierre White, a celebrity chef and a leader in the culinary world, visited India with World On A Plate. Seizing the opportunity, she began working under White’s mentorship for multiple seasons of WOAP, learning the intricacies of classical French techniques and the importance of precision in cooking.
“Working with Chef Marco was an eye-opening experience,” recalls Chef Varishtha. “His attention to detail and passion for perfection taught me the fundamentals of great cooking.”
During this period, she honed her skills, mastering the art of balancing bold, hearty flavors with the finesse required in fine dining. The experience not only solidified her technical abilities but also ignited a desire to explore and innovate within the culinary field.
With a foundation rooted in the teachings of Marco Pierre White, Varishtha sought new challenges and opportunities to grow. This quest led to an exciting move to New York City, where she joined the esteemed team at The Fulton, a waterfront seafood restaurant helmed by the renowned Jean-Georges Vongerichten.
Photo Courtesy: Varishtha Shetty
At The Fulton, Chef Varishtha found a mentor in Jean-Georges, whose innovative fusion of French, Asian, and American cuisines offered a new perspective on culinary creativity. Under Chef Jean-Georges’ guidance, she began to experiment with fresh, high-quality ingredients, creating dishes that celebrated the natural flavors of the sea while incorporating global influences.
“Chef JG taught me the importance of simplicity and the beauty of letting ingredients shine,” says Chef Varishtha. “His approach to cooking is both innovative and respectful of tradition, which has greatly influenced my own style.”
One of the impactful dishes is the Black Bass en Croûte.
Photo Courtesy: Varishtha Shetty (@thefultonnyc)
Chef JG’s signature Whole Black Bass Baked in Bread served with Sauce Choron and Tomato Concasse.
Looking at the dish first she recalls how it seemed like a complex dish but later understood how it was a beautifully simple dish that highlights the whole fish even with all its components. The whole black bass was simply cut and cleaned, stuffed with a few fresh tufts of tarragon and slices of a juicy lemon, seasoned with salt and pepper, baked in pastry. The accompaniments are simple sauces with seasonal fresh produce. Learning and understanding this dish truly transformed her culinary vision.
Photo Courtesy: Varishtha Shetty
Chef Varishtha’s remarkable journey, from working with Marco Pierre White in India to honing her craft under Jean-Georges Vongerichten at The Fulton, is a testament to the power of passion, dedication, and the transformative nature of culinary arts. As she continues to rise in the culinary world, her story serves as an inspiration to aspiring chefs and a reminder of the endless possibilities that await those who dare to follow their dreams.
Published by: Nelly Chavez
