Remembering Chef Damu, His Guinness World Record and Lasting Legacy in Indian Cuisine

Renowned celebrity chef Dr. K. Damodharan, popularly known as Chef Damu, has passed away at the age of 72. 

His daughter, Akshaya, confirmed the news in a message shared on social media, requesting privacy for the family as they mourn their loss. His last rites will be held today at 3 PM.

“It is with deep sorrow and a heavy heart that I share the news of the passing of my beloved father. During this difficult time, we kindly ask for your understanding, prayers, and respect for our family’s privacy as we grieve and process this immense loss,” Akshaya said in her message.

One of India's most recognisable culinary personalities, Chef Damu made significant contributions to the country's culinary landscape through his expertise, television appearances and efforts to popularise cooking among wider audiences.

In recognition of his contribution to the culinary arts, Chef Damu was awarded the Padma Shri in 2025.

He began his professional journey in 1977 as a trainee with the Tamil Nadu Tourism Development Corporation after completing a Diploma in Hotel Management and Catering Technology from the Institute of Hotel Management, Catering Technology and Applied Nutrition in Taramani, Chennai.

In 2004, he earned a PhD in Hotel Management and Catering Technology from the University of Madras, becoming the first Indian chef to receive a doctorate in the discipline.

Chef Damu rose to wider public prominence through his appearances on Tamil television, particularly as a judge on the popular cooking reality show Cooku with Comali on Star Vijay. His approachable personality and culinary knowledge made him a familiar face among audiences.

In 2010, he earned a Guinness World Record for the longest cooking marathon by an individual, preparing 617 dishes in 24 hours, 30 minutes and 12 seconds. His achievement showcased his culinary skill, stamina and dedication to the profession.

His passing marks a significant loss for India's culinary fraternity, particularly the Tamil food and entertainment community. His work in culinary education, television and public engagement will remain an important part of his legacy.