The career of Chef Kothandaraman Damodharan, widely known as Chef Damu, serves as a testament to perseverance and passion. Born in a small village in Tamil Nadu, his journey in the culinary world began not in the kitchen as a chef, but as a dishwasher. Despite the humble start and the social stigma often associated with the catering profession, his relentless work ethic propelled him to become the first Indian chef to earn a PhD in culinary arts.
Chef Damu is celebrated for his deep expertise in traditional Tamil cuisine, ranging from the complex spice profiles of Chettinad dishes to the diverse vegetarian recipes of various Tamil communities and Chennai’s renowned seafood. His commitment to preserving and promoting these local flavors has earned him international recognition. Beyond his professional practice, he has authored over 20 cookbooks and played a significant role in improving the menu for the school midday meal scheme implemented by the Tamil Nadu government.
His dedication to the craft is perhaps best exemplified by his Guinness World Record, achieved by preparing 617 different dishes in 24 hours and 30 minutes. Reflecting on this milestone, he shared, "I had a desire to achieve something. When I received the certificate for the Guinness record, holding the national flag made me very happy. I felt as if I had fulfilled the purpose of my birth. Seeing my name and photograph in the Guinness book, I told myself, 'You have achieved it, Damu.'"
Throughout his career, Chef Damu has faced challenges regarding the perception of his profession. In an interview, he noted, "When I started my career, they wouldn't call us 'chefs,' they would call us 'cooks.' It used to hurt me a little. It is not wrong to be called a cook, but since we have studied the field, it felt like we were being belittled. Many people still do not understand the catering industry; it is still treated as an untouchable field. I hope this situation changes soon."
He credits his mother, Kothainayaki, as his primary inspiration, noting that her cooking—from fish curry to millet-based dishes—first taught him the meaning of flavor. His contributions have been recognized globally and nationally; he received a Lifetime Achievement Award from the South Asian Association in London. In 2025, at the age of 70, the Government of India honored him with the Padma Shri award for his distinguished service to the culinary arts. Even after these accolades, he continued to engage with the public through his appearances on the popular culinary show 'Cooku with Comali'.
