Chef Damu, Tamil culinary pioneer and SICA leader, dies at 72

Damodharan Kothandaraman, popularly known as Chef Damu, died at 72. The Tamil chef judged Cooku With Comali, was a Guinness World Record holder and received the Padma Shri from the Government of India. His work reached television, books, hotels, catering and school meal programs.

What did Chef Damu build?

His career covered several parts of hospitality:

• Chef and hotelier.
• Principal at several institutions.
• Media personality whose cooking, books and television work carried Tamil culinary traditions beyond the region.
• Entrepreneur leading his own catering venture.

Chef Vijaya Baskaran described Damu as a multifaceted pioneer and said he remained down-to-earth, humble and kind despite his celebrity status. Baskaran said Damu was his senior at IHM Chennai and that IFCA regularly sought his wisdom and guidance. He also described Damu as a trendsetter and inspiration for young people entering culinary and hospitality careers. IFCA gave Damu its Lifetime Achievement Award in 2023.

Where did his work touch public dining?

In a tribute, Sheetharam Prasaad N said Damu was “instrumental in planning, training and executing the menus for the mid-day meal programme.” The work enriched the nutritional value of meals served across Tamil Nadu’s schools. Damu also gave unconditional support and service to the AMMA UNAVAGAM meal service, helping offer tasty and wholesome meals across the state.

Prasaad said Damu touched thousands of lives through his profession and commitment to nurturing younger cooks. During his six-year presidency of SICA (South India Chefs Association), Damu championed young chefs and shared his knowledge and experience. His contribution earned recognition across South India and the Asia-Pacific region. That record is more operational than celebratory. Menus had to be planned, cooks trained and meals delivered.

What did colleagues remember?

Sanjeev Kapoor, who had worked with Damu on many occasions, said: “His passing is a big loss to the industry.” At a major chefs’ association event in Chennai, Damu asked Kapoor to find time for him, even though he was not well. Kapoor said chefs owed Damu much, welcomed his Padma Shri and remembered him as always smiling and laughing.

Chef Manjit Gill described Damu as a colleague, teacher and voice that brought recognition and dignity to Indian cooking. He said Damu carried Tamil Nadu’s culinary traditions with pride, bringing them into homes beyond the region. Through his cooking, books and television presence, Damu made people appreciate the knowledge, skill and cultural richness within the food. Gill considered his loss profound for India and its culinary profession.

Chef Vikas Seth said the news had shocked and saddened him. He met Damu at several SICA events and welcomed him to Sanchez on multiple occasions. He praised Damu’s warmth and generosity, credited his contributions to Indian cuisine with inspiring generations of chefs and said his legacy would live through the people he mentored.

Chef Saby Gorai said the news had shocked and saddened him. His first interaction with Damu came through Chef Soundrajan many years earlier, and he recalled that both culinary figures were now gone. His last interaction with Damu came at a SICA event in Chennai the previous year. Gorai said the teacher helped chefs from Chennai and Bengaluru shine on the national stage and continued to speak with passion until the end.

Damu’s public profile was considerable. His institutional work was more concrete. He planned and trained school meal menus, supported a meal service across Tamil Nadu, taught young professionals and built a career across hotels, media and catering.

The eulogies were lavish. The institutional record was more useful. His legacy now rests with the chefs he trained and the menus he shaped.