Chef Swetha Interview
Q. From being the youngest female Executive Chef in India to leading kitchens in Australia—how would you describe your journey in a few sentences to someone meeting you for the first time?
My journey has been one of passion, resilience, and constant reinvention. I started young in India, breaking barriers as the country’s youngest female Executive Chef, and today I lead culinary operations in Australia. It’s been less about titles and more about creating food that tells stories, builds teams, and brings people together.
Q. What was the defining moment when you knew you wanted to dedicate your life to the culinary arts?
The defining moment came during my early days in school, when I realized the kitchen gave me a sense of belonging like nowhere else. The thrill of balancing creativity with precision, and the joy of watching someone’s face light up after tasting a dish, made me certain this was more than a career, it was my calling.
Q. You hold a Master’s in European Cuisine and Patisserie. How has this academic foundation influenced the way you innovate in your menus today?
My academic training gave me both discipline and freedom. European cuisine and patisserie taught me the art of balance, how tradition can sit alongside innovation. Today, I draw from that foundation to fuse classical techniques with modern flavors, whether it’s refining a dessert with unexpected textures or giving comfort food a global twist.
Q. You’ve worked in both bulk production and fine dining—what are the biggest challenges and rewards of each?
In bulk production, the challenge is consistency at scale. Ensuring that every plate, whether it’s the first or the thousandth, reflects quality. The reward is knowing you’re feeding communities and making an impact on a larger scale. Fine dining, on the other hand, is about precision and artistry; the challenge is relentless pursuit of perfection, but the reward is creating unforgettable experiences for guests.
Q. How do you ensure your team embraces diversity and respects every voice in the kitchen?
I believe a kitchen thrives when every voice matters. I foster open communication, lead with empathy, and ensure my team feels safe to share ideas. By celebrating cultural diversity in food and respecting individual backgrounds, I’ve seen kitchens transform into spaces of collaboration rather than competition.
Q. What advice would you give to young women in small towns across India who aspire to lead in global culinary spaces?
Never let geography limit your dreams. I grew up knowing that talent and determination can open doors anywhere in the world. Believe in your craft, invest in your education, and don’t be afraid of failing, it’s part of growth. Most importantly, stay authentic to yourself; that authenticity will carry you across continents.
Q. What’s one culinary misconception you often encounter, and how do you like to debunk it?
A common misconception is that cooking is all about following recipes. In truth, recipes are just guidelines. Great cooking is about intuition, understanding ingredients, and letting your personality shine through a dish. I encourage young chefs to use recipes as a foundation but always add their own signature.
Q. If you could invite three people, past or present, to a dinner you cook, who would they be, and what would you serve them?
I would invite Gordon Ramsay, for his relentless pursuit of excellence and unshakable standards; Nigella Lawson, whose soulful storytelling around food has always inspired me; and my Mother, who first taught me to cook with heart. I’d serve them a progressive tasting menu—starting with a South Indian-inspired amuse-bouche in honor of my roots, moving into a European-style main course showcasing classical techniques with modern flair, and finishing with a delicate patisserie that marries tradition with innovation. It would be a table where passion, warmth, and creativity converge.
Bio:
At just 25, Swetha became the youngest female Executive Chef in India, breaking barriers in a field dominated by experience and tradition. A graduate of M.S. Ramaiah College of Hotel Management, Bangalore, she went on to refine her craft with a Master’s in European Cuisine & Patisserie from César Ritz Culinary Institute, Switzerland.
Her career has been marked by innovation, leadership, and passion—leading large-scale culinary operations, developing cutting-edge menus, and mentoring the next generation of chefs. Swetha’s expertise spans R&D, new product development, luxury patisserie, Indian, Western, and Pan-Asian cuisines.
In 2024, she took on the role of General Manager – Culinary Operations at Elior India, and in 2025 relocated to Sydney, Australia, where she continues to build her global culinary journey, with a focus on research, innovation, and leadership.
Beyond the kitchen, Swetha is a sought-after speaker and mentor. Her story of perseverance inspires aspiring chefs, especially women in the industry, and her Instagram platform has become a space where she shares knowledge, trends, and creativity with her community.
VISION: To innovate at the intersection of tradition and modern gastronomy, creating culinary experiences that are sustainable, memorable, and globally relevant.
Interviewed by: Divya Darshini
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