Chef Damodaran Kothandaraman, fondly known as Chef Damu died on Sunday, October 25 in Chennai.
The 72-year-old Padma Shri awardee, best known for the show Cooku with Comali, showed that a passion for food could take you places you never imagined — and was unarguably one of the most beloved chefs from Tamil Nadu.
“He made a lot of lives. So many boys who entered culinary industry were clueless and considered dropping out. But Chef Damu mentored them till the end,” Chef Sheetharam Prasaad tells indianexpress.com with pain in his voice, recalling how the ‘disciplined and dynamic’ Chef Damu had students across the globe.
In fact, Chef Prasaad was one of them. He first met Chef Dhamu at culinary school 33-years-ago, wherein the latter was the Vice President. He reinstates that this is a huge loss for the culinary world.
A chef, a ‘strict teacher’ and author, Damu earned a PhD in hotel management and catering technology from the University of Madras in 2004, becoming the first Indian chef to do so.
He also made it to the Guinness World Records in 2010 by cooking 617 dishes in 24 hours, 30 minutes and 12 seconds. In January 2025, he received the Padma Shri for his contribution to the culinary arts.
Despite the long list of achievements, Chef Damu was “humble, approachable,” and even “fun”.
“He was such an inspiration for me, right from my school days,” recalls celebrity chef Karthikeyan Selvaraj, while sharing how Chef Damu was a classic example for the younger culinary enthusiast that “it can be achieved.”
Story continues below this ad
He’d often hear his college mates speak greatly of Chef Damu, discussing how a boy from ‘food and beverage’ made it big in the food world. The culinarian would teach in different colleges, imparting his wide knowledge.
Chef Selvaraj was particularly impressed by his ‘simple chicken and red chilies’.
The tumultuous early days
However, Chef Damu’s journey was no less that cinema. Back when he moved from South India to Mumbai, with dreams in his eyes, he had to navigate through countless ‘harsh’ days.
“I have heard countless stories of his struggling days,” says Chef Prasaad revealing that as per some versions, he slept at the railway stations and washed dishes — calling it a very much possible scenario.
Story continues below this ad
The two would often discuss how ‘harsh’ the hospitality industry was back in those days. ‘There were days when we didn’t get to ‘see the sun.’
The Padma Shree awardee would often open up about his struggling days to Prasaad. “Initially, he worked with a lot of cooks who were not qualified. Naturally, they were harsh.”
There were days when they could not ‘see the sun’ and had long hours of cooking, washing the dishes, and grit. What worsened the situation was how unrecognized the profession was 30-40 years ago.
“People would call us cooks or bhandaris at banquets,” recalls celebrity chef Palanimurugan, who worked closely with Chef Damu and shared the screen with him on several shows and channels, including Travel XP Tamil and Jaya TV.
To dream of being a Chef in those days was almost impossible. “I take so much pride in my profession today, and he is the biggest reason,” Palanimurugan tells indianexpress.com. He credits Chef Damu with helping chefs earn the respect and recognition they enjoy today.
Story continues below this ad
“Its a tragic loss not just for Tamilian culinary industry but whole of India,” says Chef Palanimurugan (Photo: Chef Palanimurugan)
As Palanimurugan points out, Chef Damu was among the first people in Tamil Nadu to help elevate the status of cooks and bring greater respect to the profession. The stalwart wanted to “educate the next generation” of culinary enthusiasts, helping them in their professional journey.
Despite his long list of achievements, Chef Damu was “humble, approachable,” and also had a “fun side” to his personality. “We’d often exchange technical jokes… once he knew you, he’d be very funny and jolly to be around.”
Condolences pouring in
For countless Tamil households, he was more than his records and awards. As a judge on Cooku with Comali, his warmth, gentle humour and love for traditional Tamil food made him a familiar face in living rooms.
As Chef Prasaad recalls, his fame was global, with a particularly impressive fandom in Asian countries. “Once we were in Singapore and there were so many fans that he could not get out of the hotel.”
Story continues below this ad
Following news of his death, fellow chefs, food creators and fans paid tribute to the man who made cooking feel a little less intimidating and a lot more joyful.
Tributes have been pouring in since the news of his death came. Celebrity chef Sanjeev Kapoor has also mourned the loss and posted on his social media:
“Deeply saddened by the passing of Chef Damu. Will always remember him for his ever-smiling, cheerful nature and the wonderful laughs we shared every time we met. He dedicated his life to the culinary world, and his passing is a huge loss to our culinary fraternity. My heartfelt condolences to his family and loved ones.”
Dining and Cooking