Dr. Chef Damu

A few words about me

Born at Madras (Chennai) in 1954, September 3 in the family where the elders were oriented principally towards Government jobs.

It was a great step for me, when I decided to take up Hotel Management And catering Technology as my career study. That was the time field of Hotel Management was not much known to the common man. I was inducted into the Tamil Nadu Tourism Development Corporation as Management Trainee in 1975 after completing Diploma in Hotel Management and Catering Technology. Since then, I had specialized in various cuisines, apart from learning management techniques of the trade.

Later I went on to work in India Tourism Development Corporation, Karnataka Tourism Development Corporation - Bangalore, Hotel Sangam - Trichy. It was in 1986 that by sheer coincidence, I stepped into the glorious field of Teaching and since then done yeoman service to hundreds of present and future hoteliers who were and my students. Written nearly 26 books and 4 books especially for the cattering college students. I travelled extensively thoughtout the world. Thailand, singapore, France, England, Italy, Switzerland, U.S.A. Germany and many more.

My Achievements

Lifetime Achievement Award
Life Time Achievement Award from South Indian Culinary Association (SICA).
Guiness Record
Holder of Guiness Record for Longest Cooking Marathon. Total of 617 dishes, 190 kg of food, 24 hours 30 minutes and 12 seconds.
Doctorate
First Indian chef to receive PhD in Hotel Management and Catering Technology.

Articles in Newspaper

Chef Damu Bags Lifetime Achievement Award

Chef Damodaran K or Damu as he is addressed, is all set to cook up a storm. City Express caught up with him on the sidelines of a culinary workshop organised by South Indian Culinary Association at GRT Grand, where he was presented a Lifetime achievement award for his years of culinary service, on Sunday. MORE

Adds Zing to Noon Meal - Deccan Chronicle

Celebrity chef Damu has been drafted by the social welfare ministry to provide healthy, lip-smacking food to children in state government and corporation schools. With the government introducing variety rice and dishes made of pulses and vegetables in the menu, chef Damu will give training to noon meal cooks and help them add spice to the lunch served to the students. MORE

The Cuisine of Kovai and Everything Food - Times of Inidia

At the age of seven, young Damodharan stood in his kitchen, beaming over his prized semiya upma, ladle in his hand and wearing pride on his chest. Years later, this little boy would be a genius in the kitchen! There is a certain warmth that radiates from Chef Damu, as is his nickname among fans and followers. MORE

Sugar, spice and everything nice - The Hindu

Chef Damodaran brings alive the forgotten recipes of South India at ‘Southern Aromas'. An 80-year-old lady in a tiny village near Palayamkottai shared the recipe of a 300-year-old delicacy with chef K. Damodaran. She taught him how to make ‘Akkasi', a rice dish cooked over a kal aduppu during her grandmother's time.MORE

Chef to cook 16,000 kg of chicken biriyani - Deccan chronicle

A village that has reportedly never tasted biryani will feast on a whopping 16,000 kg of it when Chef K. Damodaran makes his second attempt to enter the Guinness Book of World Records.MORE

My Spicy Madras - Times of Inidia

Chef Damu talks about the city that was and its culinary legacy, on the occasion of Madras Week. At the age of seven, young Damodharan stood in the kitchen beaming over his prized semiya upma, ladle in his hand and wearing pride on his chest. Little did his parents know that years later, this boy would be a genius in the kitchen..MORE