Chef Davinder Kumar, Vice President (F&B Production) LE MERIDIEN DELHI, affectionately known as Chef DK, is a distinguished culinary expert with over five decades of experience in the hospitality industry. Currently serving as the Vice President (F&B Production) and Executive Chef at Le Méridien New Delhi, he joined the hotel in 1985 as part of its opening team

Awards and Recognition

Chef DK’s contributions to the culinary arts have been widely recognized:

Limca Book of Records for creating a 7,500 kg cake during Le Méridien New Delhi’s 10th anniversary .Hotelier India+4Chef Davinder Kumar+4Chef Davinder Kumar+4

National Tourism Award for Best Chef of India by the Ministry of Tourism, Government of India.LinkedIn+3fcic.industrylive.in+3katchef.com+3

Golden Hat Chef Award by PHD Chamber of Commerce and Industry.fcic.industrylive.in+1Chef Davinder Kumar+1

Gold Medal at the International Cooking Festival in Tokyo, Japan, in 1983.katchef.com+2fcic.industrylive.in+2Chef Davinder Kumar+2

Chef Davinder Kumar: A Culinary Legend

Chef Davinder Kumar, popularly known as Chef DK, is a celebrated culinary expert with over five decades of experience in the hospitality industry. His journey from a young enthusiast with a passion for food to becoming one of India’s most respected chefs is both inspiring and remarkable. Today, Chef DK serves as the Vice President (F&B Production) and Executive Chef at Le Méridien New Delhi, where he has played a pivotal role in shaping the culinary identity of the hotel since its inception in 1985. His expertise, leadership, and commitment to excellence have made him an influential figure in the global culinary landscape, and his influence continues to shape the Indian food industry.

Early Life and Education

Chef Davinder Kumar’s journey into the culinary world started long before he stepped into the kitchen professionally. Born and raised in India, Chef DK developed an early interest in cooking, inspired by his family’s culinary traditions and the rich food culture that surrounded him. Though he initially pursued a degree in Commerce from Delhi University, it soon became clear that his true passion lay in the culinary arts.

In 1973, Chef DK decided to follow his culinary aspirations and enrolled in the prestigious Oberoi Centre of Learning & Development (OCLD). The OCLD is one of India’s premier institutions for hotel management, and Chef DK spent the next three years honing his skills in kitchen management, food preparation, and the fundamentals of fine dining. His training provided him with the technical foundation required to succeed in the competitive world of hospitality.

However, Chef DK’s desire to perfect his craft took him even further, and in pursuit of mastering gourmet cooking, he traveled to Paris. There, he studied at Lycée Technique d’Hôtellerie, a renowned culinary school that specializes in French cuisine. His exposure to French culinary techniques greatly influenced his cooking style and helped him develop a deeper understanding of gourmet food, which he would later incorporate into his unique approach to Indian cuisine.

Career Beginnings with the Oberoi Group (1973–1985)

Chef DK’s career began with the Oberoi Group, one of India’s most prestigious luxury hotel chains. His first position was as a trainee, and through hard work, determination, and a natural talent for cooking, he quickly ascended the ranks. His early experiences at the Oberoi Group allowed him to fine-tune his skills and develop his leadership abilities.

In 1982, at the age of 29, Chef DK was appointed Executive Chef of The Oberoi InterContinental (now The Oberoi New Delhi). This appointment was a significant milestone in his career, making him one of the youngest Executive Chefs in India at the time. At The Oberoi, Chef DK’s culinary excellence was recognized by both guests and peers. He was instrumental in bringing together traditional Indian flavors with international culinary trends, creating a menu that celebrated Indian spices and ingredients in a sophisticated, modern context. His culinary creations earned accolades from critics and food enthusiasts alike.

During his time with the Oberoi Group, Chef DK worked across various hotel properties in India and further developed his understanding of food and hospitality. His ability to innovate, while still respecting the rich culinary traditions of India, helped solidify his reputation as one of the country’s top chefs.

A New Chapter at Le Méridien New Delhi (1985–Present)

In 1985, Chef DK took a significant step in his career by joining Le Méridien New Delhi as part of the hotel’s opening team. The opportunity to work with a luxury brand like Le Méridien allowed him to establish himself as a leader in the culinary field. Since joining the hotel, Chef DK has been instrumental in shaping the culinary identity of Le Méridien New Delhi and elevating it to a prominent position in the Indian food scene.

As the Vice President (F&B Production) and Executive Chef, Chef DK has been responsible for overseeing all aspects of the hotel’s food and beverage operations. His leadership has been central to the hotel’s success, and his influence can be seen in its various restaurants, which offer a unique blend of Indian and international cuisines. Under Chef DK’s guidance, Le Méridien New Delhi has become known for its fine dining offerings, innovative menus, and commitment to quality.

One of Chef DK’s most significant achievements has been his ability to promote Indian cuisine on the global stage. He has made it his mission to showcase the rich flavors of India, and through his work at Le Méridien, he has brought Indian food to an international audience. His approach combines traditional cooking techniques with contemporary presentations, making Indian food accessible and appealing to people from all around the world.

Awards and Recognition

Chef Davinder Kumar’s exceptional contributions to the culinary arts have not gone unnoticed. Over the years, he has received numerous awards and accolades that have cemented his position as one of the leading chefs in India.

Among the most prestigious honors Chef DK has received are:

• National Tourism Award for Best Chef of India: Awarded by the Ministry of Tourism, Government of India, this award recognizes Chef DK’s outstanding contributions to the promotion of Indian cuisine and his excellence in the culinary arts.
• Golden Hat Chef Award: Presented by the PHD Chamber of Commerce and Industry, this award celebrates Chef DK’s excellence in cooking and his innovative approach to Indian cuisine.
• Gold Medal at the International Cooking Festival in Tokyo (1983): Chef DK’s culinary talent was showcased on the global stage when he won the Gold Medal at the International Cooking Festival in Tokyo, Japan. This international recognition highlighted his skills and helped elevate his reputation in the global culinary community.
• Limca Book of Records: Chef DK earned a place in the Limca Book of Records for creating an enormous 7,500 kg cake during Le Méridien New Delhi’s 10th anniversary. This extraordinary feat further established his reputation as a creative and innovative chef.

These awards not only acknowledge Chef DK’s technical expertise but also highlight his dedication to promoting Indian food culture globally.

Culinary Philosophy and Sustainability

Chef DK is a strong advocate for sustainable cooking and reducing food waste. He believes that cooking should not only be about taste but also about responsibility. Chef DK has long emphasized the importance of using locally sourced, seasonal ingredients and minimizing the environmental impact of food production.

In 2021, Chef DK authored his fourth cookbook, Second Meals: Art of Cooking Through Food Scraps. This book features over 150 recipes that make use of typically discarded parts of fruits and vegetables, such as stems, leaves, and peels. By focusing on these food scraps, Chef DK aims to reduce waste and educate people on the value of ingredients that are often overlooked. The book advocates for mindful cooking and teaches readers how to create delicious meals from ingredients that would otherwise be thrown away.

Chef DK’s culinary philosophy extends beyond sustainability. He firmly believes in the idea that food is an expression of culture, and it should be used to tell stories, preserve traditions, and create connections between people. His approach to cooking combines technique, creativity, and respect for the ingredients, which has led to his status as a mentor for many young chefs.

Leadership and Mentorship

In addition to his work as a chef, Chef DK has been an active leader and mentor in the culinary community. As President of the Indian Culinary Forum (ICF), he has worked tirelessly to elevate the profession of chefs in India. Under his leadership, the ICF has helped foster a new generation of chefs, providing them with opportunities for professional development and promoting the growth of Indian cuisine globally.

Chef DK has also been deeply involved in mentoring young chefs, guiding them through the challenges of the culinary world. He encourages his protégés to be innovative, to respect their ingredients, and to push the boundaries of traditional cooking. His leadership has been a beacon for many chefs in India, inspiring them to pursue excellence and follow their passion for food.

JOURNEY

Chef Davinder Kumar’s journey from a young enthusiast to one of India’s most respected chefs is a testament to his dedication, skill, and passion for food. With over five decades of experience, Chef DK has not only created exceptional dishes but has also played a pivotal role in promoting Indian cuisine to a global audience. His leadership at Le Méridien New Delhi, his advocacy for sustainable cooking, and his commitment to mentoring the next generation of chefs make him a true icon in the culinary world. Chef DK’s contributions will continue to inspire future chefs and food enthusiasts for many years to come.

Connect with Chef DK

For those interested in learning more about Chef Davinder Kumar’s culinary journey, his website offers a wealth of resources, including information on his books, culinary philosophy, and media appearances. Chef DK is also active on social media, where he shares insights into his work, his latest culinary experiments, and updates on his initiatives.

• Official Website: chefdavinderkumar.com
• Instagram: Instagram: Chef Davinder Kumar
• YouTube: Chef DK has been featured in numerous interviews and cooking demonstrations that provide a deeper look into his culinary approach.

Chef Davinder Kumar’s Cookbooks

1. Kebab, Chutney & Bread
   This book delves into the intricacies of Indian kebabs, offering readers detailed recipes and techniques for crafting a variety of mouth-watering kebabs. It also explores the art of making accompanying chutneys and breads, providing a comprehensive guide to these essential components of Indian cuisine.
2. Just Kebabs: Celebration of 365 Kebabs & One for a Leap Year
   A unique collection celebrating the versatility of kebabs, this book features 365 different kebab recipes, one for each day of the year, plus an additional recipe for leap years. It includes both vegetarian and non-vegetarian options, showcasing the diverse flavors and techniques involved in kebab preparation.
3. Soups: 200 Quick and Easy Vegetarian & Non-Vegetarian Recipes
   This comprehensive soup cookbook offers 200 recipes that cater to various tastes and occasions. From hearty vegetarian options to rich non-vegetarian broths, the book provides easy-to-follow recipes suitable for both beginners and seasoned cooks.
4. Four Seasonal Salads
   Focused on the art of salad making, this book presents a variety of salad recipes that align with the four seasons. It emphasizes the use of fresh, seasonal ingredients to create vibrant and nutritious salads.
5. Second Meals: Art of Cooking Through Food Scraps
   Chef DK’s latest work, published in 2021, addresses the issue of food waste by offering 150 innovative recipes that utilize vegetable scraps, fruit peels, seeds, roots, and stems. The book encourages sustainable cooking practices and highlights the nutritional value of commonly discarded food parts.