Chef Davinder Kumar dedicated 12 years to the Oberoi Group, becoming Executive Chef at The Oberoi InterContinental (now Oberoi New Delhi) at just 29. He then joined Le Méridien, New Delhi, as Executive Chef in 1985, where he currently serves as Vice President (F&B Production) and Executive Chef. He’s authored popular cookery books like ‘Kebab, Chutney & Bread’ and ‘Just Kebabs: Celebration of 365 Kebabs & one for a Leap Year’. He’s received numerous awards, including the Golden Hat Chef Award and Best Chef of India award. Chef DK’s culinary creations have earned him a place in the Limca Book of Records and won medals at international festivals. He’s been a leader in the Indian Culinary Forum for 18 years, showcasing his enduring passion for the profession.
Leave a Reply