Chef Davinder Kumar: five decades of culinary mastery

For Chef Davinder Kumar, Vice President (F&B Production) and Executive Chef at Hotel Le Meridien, New Delhi, the kitchen is more than a workplace — it is a canvas for creativity, a stage for storytelling, and a lifelong passion that has spanned over fifty years. From humble beginnings in Delhi to representing India on international culinary stages, Kumar’s journey is a testament to dedication, skill, and an unwavering love for food.

After graduating in commerce from Delhi University, Kumar found himself drawn to the hospitality industry, intrigued by the precision, artistry, and energy of a hotel kitchen. “Back then, the profession was not widely respected,” he recalls. “Chefs were called khansamas. Today, it’s an esteemed career, recognised globally.” His entry into the world of haute cuisine began with a kitchen management trainee position at the Oberoi Group of Hotels, followed by rigorous training in France, where he mastered French culinary techniques — a foundation that would shape his approach to cooking and presentation.

“I could be the only chef in the country who can read, write and speak French fluently,” he says. “My time in France changed my entire perspective. I learned refinement, presentation, and the philosophy behind food.”

Kitchen to world stage

In 1983, Kumar represented India at the International Cooking Festival in Tokyo, where he won a gold medal for his presentation of Indian cuisine — an early indicator of his lifelong mission to globalise Indian food without diluting its essence.

Since then, Kumar has gone on to receive multiple accolades, including the National Tourism Award for Best Chef of India, the Golden Hat Award from PHDCCI and the Indian Culinary Forum (ICF), and the Delhi Ratan.

His contributions extend beyond the kitchen. As President of the Indian Culinary Forum for over two decades, Kumar has been instrumental in promoting Indian cuisine internationally and professionalising the chef’s image in India. Under his leadership, the ICF instituted the country’s first chef-specific awards in 2004 — “for chefs, by chefs,” as he proudly puts it — now in their 22nd year.

Always at work

Despite his senior executive position, Kumar insists on staying close to his roots. “A good chef should never leave the pan,” he says firmly. “Even today, I cook occasionally — especially when setting standards or creating new dishes.”

Among those he has personally served are Bill Gates, Amitabh Bachchan, Shah Rukh Khan, and numerous heads of state, including the Japanese Prime Minister and visiting dignitaries during the G20 Summit. He still recalls the day he cooked for Prime Minister Indira Gandhi in 1982 during a cabinet lunch at the Oberoi. “It was my first interaction with Madam Gandhi. Seeing her eat the food I had prepared was a proud moment.”

Evolving with the times

Kumar believes the last 15 years have seen the fastest transformation in India’s culinary sector. “Globalisation, lifestyle changes, and the millennial mindset have all redefined food. Expectations are higher. Today, even an ordinary dish has to be extraordinary,” he says.

Having worked in an era with no internet, limited equipment, and guarded kitchen secrets, he marvels at how technology and academia now influence the craft. “Today’s chefs must understand the science of food. Education is vital. You need to grasp technology to use it well.”

Yet, he feels younger chefs often lack patience. “We were more focused. Growth was slow but steady. The younger generation is talented but often in a hurry. I always tell them — master your basics.”

Author and mentor

Chef Kumar has authored several acclaimed cookbooks, including Just Kebabs (365 kebabs, one for each day), Soups: 200 Quick and Easy Recipes, Four Seasons Salads, Second Meals, and his recent title Romance of the Indian Curry: 365 Flavours for the Year. Through these works, he hopes to “document and preserve India’s culinary heritage” for future generations.

Beyond the kitchen, Kumar is also known for his social work through Muskrahat, an initiative dedicated to helping the underprivileged and “spreading happiness through small acts of care.”

Also read: A quiet revolution is unfolding in Mehrauli

Legacy of excellence

Reflecting on his legacy, Kumar says he wishes to be remembered for his discipline and integrity. “Zero tolerance on quality and discipline — that’s my mantra,” he says. “Cook with heart, love, and attitude. Whatever you do, give your hundred per cent.”

Now, as a mentor to hundreds of chefs, Kumar remains driven by a simple philosophy: “Love what you do and do what you love.”

Even after half a century in the kitchen, the fire that first drew him to food still burns bright. “Age is just a number,” he says, smiling. “As long as you have passion, you will never hang up your apron.”