Chef Damu, renowned Padma Shri awardee and culinary icon, dies at 72

Renowned culinary expert, television presenter, and Padma Shri awardee Dr K Damodharan, universally known as Chef Damu, has passed away at the age of 72. His death marks the end of an era for Indian gastronomy, leaving behind an extraordinary legacy in culinary education, television broadcasting, and the global promotion of Tamil and Indian culinary heritage.

Born on 3 September 1954 in Tamil Nadu, Damodharan turned a personal passion for cooking into a pioneering career across hospitality and academia. He combined practical cooking skills with academic rigor, earning a PhD in Hotel Management and Catering Technology from the University of Madras in 2004. His scholarly achievements established high standards for vocational culinary education across the nation.

Chef Damu became a beloved household name through his long-running television cooking programmes. His clear, engaging explanations of traditional recipes helped bring professional culinary techniques into ordinary kitchens. In recent years, he won widespread affection as a judge on Vijay TV’s popular reality show Cooku with Comali, where his humor, encouragement, and warmth endeared him to millions of viewers.

His dedication to Indian gastronomy was matched by remarkable physical endurance. In December 2010, Chef Damu earned a place in the Guinness World Records by cooking 617 individual dishes in a continuous marathon session lasting 24 hours, 30 minutes, and 12 seconds. Beyond television, he authored detailed cookbooks, conducted culinary workshops, and mentored young chefs committed to preserving traditional flavours.

In recognition of his distinguished service to culinary science, gastronomy, and public education, the Government of India conferred the Padma Shri upon Chef Damu in 2025. The honour reflected his national role in celebrating regional culinary traditions and elevating cooking to a recognized professional discipline.

Key milestones in Chef Damu's career

Chef Damu’s passing leaves a profound void in Indian broadcasting and the wider hospitality industry. His legacy endures through the many students he guided, the chefs he trained, and the millions of households inspired by his lifelong devotion to food.