Chef Damu Dies at 72: Tamil Television Mourns Beloved Culinary Personality

Chennai, October 26: Renowned chef and television personality K. Damodaran, popularly known as Chef Damu, died in Chennai on October 25 at the age of 72, leaving behind a lasting legacy in culinary arts and Tamil television.

The celebrated chef was widely recognised for his appearances on cooking programmes, particularly the popular reality show Cooku with Comali, where his experience, humour and approachable personality made him a familiar face among viewers.

His death prompted an outpouring of condolences from political leaders, fellow chefs, television personalities and admirers who remembered his contribution to the culinary profession and his ability to make cooking accessible to ordinary households.

Tamil Nadu Chief Minister C Joseph Vijay expressed grief over the loss, describing Damodaran’s passing as a major setback for the culinary arts. He noted that the chef had taken the art of cooking to the public through television programmes and extended condolences to his family, friends and followers.

News of his death also brought renewed attention to a career that combined professional hospitality, culinary education, television entertainment and efforts to improve the nutritional quality of meals served to children.

For many viewers, Chef Damu was more than a television judge. His friendly manner and encouragement of participants helped make cooking programmes entertaining while introducing audiences to ingredients, preparation techniques and regional food traditions.

A familiar face in Tamil households

Chef Damu earned widespread recognition through his work on Tamil television, where he became known for his engaging style and enthusiasm for food.

His association with Cooku with Comali brought him before a broad audience, including viewers who might not ordinarily follow professional cooking programmes. The show combined culinary challenges with comedy, creating an entertainment format in which participants attempted to prepare dishes under unusual and often humorous circumstances.

Damu’s presence offered a balance of professional knowledge and light-hearted interaction. His experience allowed him to assess dishes while his personality helped maintain the programme’s accessible tone.

He was affectionately called “Damu Appa” by many admirers, a nickname reflecting the warmth with which viewers regarded him. His reputation extended beyond the television screen, particularly among Tamil-speaking audiences in India and overseas.

Cooking shows have become an important part of regional entertainment because they connect everyday household experiences with professional culinary practices. Through these programmes, viewers can discover unfamiliar recipes, learn about ingredients and appreciate the skill involved in preparing food.

Damu helped bring that experience to a wider audience. His television appearances made culinary expertise less intimidating and encouraged viewers to see food preparation as both a practical skill and a creative activity.

His passing has therefore been felt not only within the hospitality sector but also among audiences who had followed his work for years.

From professional kitchens to television

Before becoming a widely recognised television personality, Damodaran built his career in the hospitality industry. His professional experience provided the foundation for his later work as a culinary educator and television judge.

The transition from professional kitchens to television allowed him to reach audiences far beyond the restaurant industry. Rather than limiting his knowledge to chefs and hospitality professionals, he used broadcasting to explain food and cooking to viewers from different backgrounds.

His career reflected the changing place of culinary programming in Indian entertainment. Food-related shows have increasingly combined demonstrations, competitions, personal stories and humour, allowing audiences to engage with cooking in ways that go beyond traditional recipe instruction.

Damu’s ability to participate in that format while retaining his professional identity helped establish his reputation as a familiar and trusted presence.

His contribution also demonstrated the importance of experienced chefs in developing culinary awareness. Television can introduce viewers to techniques and ingredients, but it also provides a platform for professionals to communicate the discipline, patience and creativity required in the kitchen.

For aspiring cooks, the visibility of chefs such as Damu offered an accessible introduction to a profession that involves far more than preparing individual dishes.

Guinness World Record and Padma Shri recognition

One of the notable milestones in Damu’s career came in 2010, when he set a Guinness World Record for the longest cooking marathon by an individual, according to reports published following his death.

The achievement highlighted his dedication to culinary practice and added international recognition to a career already associated with professional cooking and public engagement.

He was also a recipient of the Padma Shri, one of India’s prestigious civilian honours. The award recognised his contribution to the culinary field and his broader professional achievements.

While awards and records formed important parts of his public profile, admirers also remembered him for the personal qualities that made him popular on television.

His enthusiasm, approachable manner and encouragement of others helped him connect with people who had little direct experience of professional kitchens. Those qualities were central to the affection he received from participants, colleagues and audiences.

His career illustrated how culinary professionals can contribute to public life through education, entertainment and the promotion of food traditions.

Contribution to school nutrition

Beyond television, Damu was remembered for his involvement in efforts to improve the nutritional value of meals served under Tamil Nadu’s Midday Meal Scheme.

Chef Venkatesh Bhat, a longtime friend and fellow culinary professional, recalled Damu’s work in this area during his association with the state programme.

According to Bhat, Damu advocated including eggs in meals provided to schoolchildren, arguing for additional resources to support the change. Bhat recalled that the chef pushed for an increase of approximately Rs 1.75 in the meal budget to make the addition possible.

The recollection offered a glimpse of a less-publicised aspect of Damu’s career: his interest in applying culinary knowledge to the nutritional needs of children.

School meal programmes are important because they can support children’s access to food while contributing to attendance and classroom participation. Decisions about menu planning must consider nutritional requirements, local food habits, costs and the practicalities of preparing meals for large numbers of students.

Damu’s reported involvement in discussions about improving meal quality demonstrated how culinary expertise can extend beyond restaurants and entertainment programmes.

His contribution in this area was recalled as part of a wider legacy that combined professional achievement with an interest in the everyday lives of people.

Tributes from political leaders and colleagues

Following news of his death, Chief Minister Vijay paid tribute to Damu, acknowledging the chef’s role in popularising culinary arts through television and recalling his Guinness World Record and Padma Shri recognition.

Other public figures and political leaders also expressed condolences. Their messages reflected the chef’s reach across entertainment, food and public life.

Fellow chef Venkatesh Bhat remembered his association with Damu and highlighted his work on the nutritional quality of school meals. Such recollections helped place the chef’s achievements in a broader context, beyond his familiar television appearances.

The responses also illustrated the distinctive place that regional television personalities can occupy in public life. Through repeated appearances in viewers’ homes, they can become familiar figures whose influence extends beyond their immediate professional field.

For Damu, that connection was built through a combination of culinary knowledge, entertainment and an approachable style that resonated with audiences across generations.

His death has prompted admirers to revisit the programmes that made him popular and remember the contribution he made to bringing food and cooking into mainstream television entertainment.

An enduring legacy in culinary entertainment

Chef Damu’s career reflected the growing role of television in making specialist knowledge accessible to wider audiences. Cooking programmes have helped introduce professional techniques, regional dishes and food-related discussions to viewers who might otherwise have limited exposure to the hospitality industry.

His work also showed how culinary professionals can use entertainment platforms to encourage interest in cooking while helping audiences understand the effort involved in preparing food.

For Tamil television, his association with Cooku with Comali remains a significant part of his public identity. His interactions with participants and fellow judges contributed to the programme’s combination of culinary competition and comedy.

Beyond the screen, his professional accomplishments, recognition and reported involvement in school nutrition efforts added further dimensions to his career.

As tributes continue, Chef Damu is being remembered as a culinary professional who reached a broad public through his skills and personality. His legacy lies in the knowledge he shared, the aspiring cooks he encouraged and the place he earned in the lives of television audiences.

His passing marks the end of a career that connected professional cooking with everyday entertainment, while leaving behind memories that extend from restaurant kitchens to family living rooms across Tamil-speaking communities.