Renowned chef and Padma Shri awardee K. Damodaran, popularly known as Chef Damu, died in Chennai on Sunday at the age of 72 after a period of illness. His death marks the end of a career that brought professional cooking to television audiences, celebrated Tamil Nadu’s culinary heritage and helped train thousands of aspiring chefs and institutional cooks.
Tamil Nadu Chief Minister C. Joseph Vijay condoled his death, describing it as a major loss to the culinary world. In his condolence message, Vijay recalled Damu’s Guinness World Record for the longest cooking marathon by an individual in 2010 and his recognition with the Padma Shri in 2025. He also extended his sympathies to the chef’s family, relatives, friends and admirers.
Chef Damu became a familiar face in Tamil households through cooking programmes and his appearance as a judge on Star Vijay’s popular comedy cooking reality show Cooku with Comali. However, his contribution extended far beyond television, spanning culinary education, cookbooks, traditional food research and public nutrition programmes.
From Hotel Management to a Career in Culinary Education
Born on September 3, 1954, K. Damodaran built his career around professional cooking and the promotion of Indian food traditions. After completing a diploma in Hotel Management and Catering Technology from the Institute of Hotel Management in Taramani, Chennai, he began his professional journey in 1977 as a management trainee with the Tamil Nadu Tourism Development Corporation.
He later pursued further qualifications, including a Bachelor of Commerce degree from Madurai Kamaraj University and an MBA from the University of Madras. He also completed professional hospitality qualifications and conference centre management studies at Cornell University in the United States.
In 1986, Damu entered the teaching profession and went on to head several hotel management institutions in Chennai, including the Asan Institute of Hotel Management, MGR Institute of Hotel Management and Catering Technology, and Empee Institute of Hotel Management and Catering Technology.
In 2004, he earned a PhD in Hotel Management and Catering Technology from the University of Madras. His official Padma Shri citation identifies him as the first Indian chef to receive a doctorate in the field.
His career reflected a combination of practical culinary expertise, academic training and a commitment to developing the next generation of hospitality professionals.
Guinness World Record: 617 Dishes in 24 Hours
One of Chef Damu’s most remarkable achievements came on December 22, 2010, when he set a Guinness World Record for the longest cooking marathon by an individual.
During the marathon, he prepared 617 dishes weighing a combined 190 kilograms over 24 hours, 30 minutes and 12 seconds. The feat established his reputation as a chef capable of undertaking extraordinary culinary challenges while showcasing the breadth of Indian cooking.
His record was among three Guinness achievements listed in his official Padma Shri citation.
In 2012, he set a record associated with the world’s longest dosa in Madurai. In 2014, he was associated with the record for the largest curry in Singapore.
These achievements brought international attention to his culinary work and helped establish his public identity beyond his television appearances.
Padma Shri in 2025 Recognised His Contribution to Culinary Arts
In 2025, the Government of India conferred the Padma Shri on Dr. K. Damodaran in the culinary category.
The award recognised a career that combined professional cooking, culinary education, television, traditional recipe documentation and community-oriented food initiatives.
The honour was a significant milestone not only for Damu but also for India’s wider hospitality industry, recognising culinary expertise and food education as contributions of national importance.
Damu’s work demonstrated how chefs could influence the food sector beyond restaurants and commercial kitchens, including through education, public nutrition and the preservation of regional food traditions.
Bringing Tamil Cuisine to Television Audiences
Chef Damu became one of Tamil television’s recognisable culinary personalities through programmes on Raj TV, Pothigai, Jaya TV and Vijay TV over more than two decades.
His popularity grew further through Cooku with Comali, where his role as a judge brought professional culinary knowledge together with humour and entertainment. The show introduced his personality and expertise to younger viewers, helping him connect with audiences beyond traditional cooking programmes.
Damu had a particular passion for Tamil Nadu’s food heritage, especially Chettinad cuisine. According to his official Padma Shri citation, he travelled frequently to the Karaikudi region to collect recipes and was known for preparing his own spice blends.
His approach reflected a belief that regional recipes and traditional cooking techniques deserved to be documented, practised and passed on to future generations.
Author of Cookbooks and Culinary Training Materials
Damu also made a substantial contribution to food literature. His official Padma Shri citation credits him with publishing 17 cookbooks for home cooks, featuring approximately 2,700 recipes, along with four books for catering students.
His books helped bring professional cooking knowledge into home kitchens while also providing learning resources for students preparing for careers in hospitality.
Through television and publishing, he helped make cooking education more accessible to the public and encouraged greater interest in traditional Indian food.
Trained 1.4 Lakh Noon-Meal Workers in Tamil Nadu
One of the less-publicised aspects of Chef Damu’s career was his work with the Tamil Nadu government’s school noon-meal programme.
Between 2008 and 2011, he was associated with efforts to improve the quality and variety of meals served to schoolchildren. His official Padma Shri citation states that the programme introduced eight varieties of rice and six varieties of egg dishes as part of the improvements.
Damu also trained approximately 1.4 lakh noon-meal workers across 32 districts in Tamil Nadu to help them prepare more varied and appealing meals for children. He additionally trained cooks working in girls’ hostels under the state’s education initiatives.
His contribution extended to vocational development as well. According to the official citation, he helped more than 6,000 catering students secure jobs in reputed hotels.
In 2019, he trained and sent 10 Indian chefs to the Food Olympia, where the team won four gold medals.
These achievements underline the broader impact of his career: he helped strengthen culinary skills, support employment and improve food preparation in institutional settings.
Recognition Beyond the Kitchen
Damu received further recognition for his work, including a Culinary Legend Award from the World Tamil Organization in London and a Lifetime Achievement Award presented by SRM University and Nestlé India in 2021.
His community work also extended beyond food. During his tenure as president of the Rotary Club of Tambaram in 2007–08, his official Padma Shri citation records involvement in polio immunisation, cataract operations for senior citizens and public medical camps.
He also supported skills training for women’s self-help groups, helping participants establish canteens and pursue livelihood opportunities.
These initiatives reflected a wider commitment to using professional knowledge and community engagement to create opportunities for others.
A Lasting Legacy for Indian Food
Chef Damu’s death represents a significant loss for Tamil Nadu’s culinary and television communities. His career connected professional hospitality training with home cooking, regional food traditions, popular entertainment and public service.
For television viewers, he will be remembered as the warm and knowledgeable chef who brought cooking into everyday conversations. For aspiring chefs, his career offered an example of how culinary education and professional discipline could open doors in hospitality. For the wider food industry, his work demonstrated the importance of documenting traditional recipes, developing skills and improving food quality in institutional kitchens.
From preparing 617 dishes in a record-setting cooking marathon to receiving one of India’s highest civilian honours, Damu built a legacy that extended well beyond the kitchen.
As tributes continue to come in following his death, his contribution to Tamil cuisine, culinary education and the popularisation of cooking will remain an important part of his legacy.
Chef Damu is survived by a legacy of culinary achievements, generations of trained cooks and a lasting influence on how Tamil audiences experience food and cooking.