Chef Damodharan Kothandaraman

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Rajibur Rahaman
Rajibur Rahamanhttps://www.hospitalitycareerprofile.com/
Rajibur Rahaman is an experienced journalist with a focus on hospitality news, executive appointments, biographies, and industry updates. Having worked with prestigious hotel brands such as Marriott, Taj, and others, Rajibur brings a deep understanding of the hospitality industry to his writing. His expertise and dedication to delivering insightful and accurate stories make him a valued contributor to the Hospitality Career Profile.
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<p>Chef Damodharan Kothandaraman (centre in grey) being congratulated by fellow chefs who belong to South India Chef’s Association (SICA) on becoming a recipient of the Padma Shri. </p>
Chef Damodharan Kothandaraman (centre in grey) being congratulated by fellow chefs who belong to South India Chef’s Association (SICA) on becoming a recipient of the Padma Shri.

“It’s a happy moment for me and my family. I didn’t expect it. I was stunned when the news flashed on the TV screens,” said chef Damodharan Kothandaraman, who is popularly known in the chef fraternity as Chef Damu, reacting to the nation bestowing him with the fourth highest civilian award, Padma Shri. Kothandaraman is among the 113 people selected for Padma Shri by the President of India on the eve of the Republic Day.After legendary chefs Imtiaz Qureshi and Sanjeev Kapoor, Kothandaraman is the third chef to be decorated with Padma awards in the history of the Padma awards.

70-year-old Kothandaraman is a PhD in catering science from Madras University and is a respected figure in the culinary scene of south India. Started his culinary career with Taj Mumbai, he has 45 years of professional experience as a chef and has authored many cook books and is a visiting faculty in many hotel management and catering colleges.

“I came to this position after going through a lot of struggle and hard work. I am grateful to the governments at the centre and in the state and the award jury for recognising those efforts. This honour places a lot of responsibilities on my shoulders and I will definitely try to grow up to those expectations,” Kothandaraman said in a telephonic interaction with ETHospitalityWorld.

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A key pillar of the culinary industry in the South, Kothandaraman is the president of South India Chef’s Association (SICA) and has been in the forefront of organising various events and workshops to attract talent and uplift the quality of food. His cookery shows on popular television channels in Tamil has earned him a lot of followers. He was also a judge in a popular cookery show alongside Venkatesh Bhat in one of the TV networks.

Kothandaraman also holds a few world record feats in cooking. The Guinness world record for longest single person cooking marathon is in his name. In 2010, he cooked for 24 hours and 30 minutes to prepare 617 dishes, which is the highest so far by any chef.

His contributions to many government projects in the field of food security has also played a significant role while considering him for the highest honour. He was instrumental in designing the menu for the mid-day meal to school children in Tamil Nadu. He was also actively involved in the ‘Amma Unavagam’ a visionary project of former CM, J Jayalalithaa to provide food at subsidised rates to people across the state.

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Talking about the award, Kothandaraman said that while it will definitely motivate him to do more for the society and the culinary industry, he also believes that it will inspire a lot of budding chefs and motivate them to devote themselves to the profession and aspire for such honors and recognitions.

“In my interactions with the young chefs and students, I will definitely inform them about the endless possibilities before them as they grow up and with hard work and determination, how they can also aspire for such recognitions and awards,” he said.

When asked about his mentors in the industry, Kothandaraman said that while he has taken guidance from so many senior chefs in the industry in his long career as a chef, he considers chef Satish Arora as the real mentor.

It’s after a gap of eight years that the nation has again recognised a culinary professional with Padma Shri, last being chef Sanjeev Kapoor in 2017. This has brought a lot of cheer in the culinary industry.

Congratulating Kothandaraman on this highest recognition, chef Manjit Singh Gill, president of Indian Federation of Culinary Associations (IFCA), the apex body of professional chefs, said, “It is a matter of immense pride for the entire chef fraternity to see Chef Damu being recognised and honoured with the prestigious Padma Award by the government of India. Chef Damu’s cooking philosophy goes far beyond just preparing or combining ingredients. It embodies a deep connection to culture, local ingredients, sustainability and taste. Through his style and beliefs, Chef Damu has not only become a true ambassador of his culture, but also a symbol of humility and kindness – the qualities of a great chef.”

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