Davinder Kumar
Davinder Kumar
AUTHOR

A connoisseur in the art of cooking, a perfectionist to the core, a strict disciplinarian, and a true leader, Chef Davinder Kumar – Chef DK for close friends and associates – has played a key role in bringing the chef’s profession and the artists behind it recognition and rewards.

A graduate from Delhi University, he started his career in 1972 with the Oberoi Group of Hotels. After completing a three-year diploma course in Kitchen Management, he was sponsored by the Oberoi Group to go to the Lychee Technique de Hotelier in Paris, where he worked with select chefs and specialized in French Cuisine. He has travelled extensively across the globe in a bid to master the intricacies of different cuisines.

He was the sole Indian representative in the International Cooking Festival held in Tokyo, Japan, in 1983 and was awarded a medal for his presentation of the Indian cuisine. In 1985, he joined Hotel Le Meridien, New Delhi, as Executive Chef and is currently working as the Hotel’s Vice President (F&B Production) & Executive Chef.

Over the years, he has been accorded with many awards for his excellence in the culinary arts & contribution to the industry including, Golden Hat Award by PHDCCI, IFFCA & ICF, Delhi RATAN & many more. Recently, he has received the National Tourism Award for Best Chef of India by the Ministry of Tourism.

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