Renowned Chef Damu Passes Away in Chennai at 72

Renowned chef and Padma Shri recipient K. Damodaran, popularly known as Chef Damu, passed away in Chennai on Sunday after a brief illness at the age of 72. He is survived by his wife Usha and his daughter Akshaya, who works as a doctor in London. Family sources stated that his last rites will be held on Monday at 3 p.m.

Career and Records

Born in West Mambalam in September 1954, Chef Damu showed an early interest in cooking and pursued a career in catering. He earned a diploma from the Institute of Hotel Management in Taramani, Chennai, and later became the first Indian chef to receive a doctorate in hotel management and catering technology. He also completed a B.Com and an MBA. He began his professional journey as a management trainee with the Tamil Nadu Tourism Development Corporation in 1977. In December 2010, he set a Guinness World Record for the Longest Cooking Marathon by an individual, cooking 617 dishes weighing 190 kg in 24 hours, 30 minutes and 12 seconds. Beyond his record, he was the president of the South Indian Culinary Academy and helped improve school food quality through his association with the Tamil Nadu government's mid-day meal scheme.

Tributes and Television

Chef Damu reached a wide audience through his television cookery shows and as a judge on the popular series 'Cooku With Comali'. He was deeply passionate about Tamil Nadu cuisine, especially Chettinad food, and advocated for freshly ground masalas. Fellow chef Venkatesh Bhat noted that Damu was the first chef in Tamil Nadu to receive the Padma Shri and served as an inspiration for youth entering the hospitality industry. Musician Binny Krishnakumar also shared fond memories of how warmly he treated her daughter Sivangi on television sets, while fans like homemaker S. Geetha recalled following his traditional recipes.

Context

Chef Damu played a notable role in bridging professional culinary arts with everyday home cooking in South India. His television appearances and record-breaking feats helped bring traditional regional recipes into mainstream household discussions across the region.