Chef Damu, the celebrated Tamil chef who brought professional cooking into homes through television, died in Chennai on October 25, 2026. He was 72. Known to millions as “Damu Appa”, he built a career that connected culinary education, traditional food, television entertainment and public service. His death prompted tributes from Tamil Nadu Chief Minister C Joseph Vijay, fellow chefs and viewers.
His career showed how television could make specialist knowledge accessible. Cookery programmes helped families learn about and enjoy professional cooking.
Vijay, in a statement shared by his office, said Damu had taken culinary arts to the public through television using his expertise and distinctive approach. Vijay called his death a great loss to the culinary field and offered condolences to his family and admirers. Other members of the culinary community also remembered his warmth and contribution.
Damu’s best-known television role was as a judge on the Tamil comedy cooking show Cooku With Comali. He appeared across its seasons and became a familiar presence to contestants and viewers. The show paired aspiring cooks with comic partners, mixing cooking techniques and humour. Damu’s practical advice and encouraging manner helped make the programme welcoming to people who might not otherwise follow professional cooking.
Audiences affectionately called him “Damu Appa”. His popularity showed how television personalities could build trust by explaining their craft in everyday language rather than keeping it behind restaurant doors. He also appeared on cookery programmes such as Arusuvai Neram and was known to Malayalam viewers through Dhe Chef. He made culinary knowledge approachable and entertaining.
One of the defining milestones of his career came in December 2010, when he set a Guinness World Record for the longest cooking marathon by an individual. Damu prepared 617 dishes in 24 hours, 30 minutes and 12 seconds, using about 190 kilograms of food across six cooking ranges. The challenge was monitored, and every dish had to be edible. Four helpers could assist but not cook.
The menu included idlis, rasam, snacks, sweets and other preparations. The feat demanded stamina, planning and steady execution, as well as culinary skill. The record brought recognition. It became one of the achievements most associated with his name.
His journey began before television fame. Born in Chennai in 1954, he studied hotel management and catering technology at the Institute of Hotel Management there. He started his career with the Tamil Nadu Tourism Development Corporation in 1977 and later worked in culinary education. His rise from kitchen work to respected chef and teacher reflected persistence.
Damu also combined practical experience with academic study. In 2004, he earned a doctorate in Hotel Management and Catering Technology from the University of Madras. He was widely recognised as the first Indian chef to receive a doctorate in the discipline. He trained future chefs and hospitality students.
He authored cookbooks and supported efforts to preserve and popularise regional cuisine, including traditional Tamil and Chettinad dishes. His work also reached beyond restaurants and television studios. Fellow chef Venkatesh Bhat recalled Damu’s involvement in improving meals provided through Tamil Nadu’s school midday-meal programme, including efforts to add eggs to children’s meals. That work reflected his belief that cooking could contribute to public wellbeing as well as entertainment.
He also took on other large-scale culinary challenges, including preparing a 14.7-metre dosa in Madurai and participating in an effort to create what was described as the world’s largest curry in Singapore. These events attracted attention because they transformed cooking into a public spectacle while still depending on preparation and technique. For Damu, such achievements sat alongside the quieter work of teaching, writing and helping audiences understand the variety of Indian food.
In 2025, the government honoured Damu with the Padma Shri for his contribution to the culinary arts. The award recognised his work in cooking, education and broadcasting. His story also illustrates how mass media can carry cultural knowledge across generations and geographies, giving regional food traditions a national audience.
The cause of Damu’s death was not publicly disclosed. He had reportedly been unwell and receiving treatment at a private hospital in Chennai. Viewers remember not just the record-holder and judge, but a mentor who valued food, skill and patience.
Chef Damu’s legacy will live on for generations to come through the chefs he trained, the recipes he shared and the television moments that made audiences laugh while learning. His career bridged the professional kitchen and the living room, demonstrating that the most lasting form of influence is often built by making knowledge accessible. For many viewers, “Damu Appa” made cooking feel less intimidating and more human.
