Chef DK

About Chef

A connoisseur in the art of cooking, a perfectionist to the core, a strict disciplinarian, and a true leader, Chef Davinder Kumar – Chef DK for close friends, colleagues & associates – has played a key role in bringing the chef’s profession and the artists behind it recognition and rewards. He has played vital role in promoting Indian cuisine globally. A national tourism award winner himself, Chef DK was the master brain behind the most popular annual Chef Awards, the mega annual event of ICF into a brand over the years.

Young Davinder wanted to pursue some professional courses after completing his Commerce degree programme from Delhi University.  There were hardly many vocational programmes available in the country forty years ago.  It was from one of his friends, who was employed in the Oberoi’s , that   Davinder came to know about the chef’s profession.  He didn’t think twice before enrolling into Oberoi Centre of Learning & Development (OCLD) for 3-years Kitchen Management diploma programme.   His family was not very happy with his choice, but didn’t object as well.  “It was an upcoming profession not much recognized nor respected at that time,” he concedes.  After completing the diploma, he was absorbed by the Oberoi Group.  And because of his passion in French language, he was sent to Paris for a specialization programme in French cuisine.  Two years at Lycée Technique d’Hotelier in Paris transformed him into an accomplished artist in gourmet cuisines.  “The exposure that I got here expanded my horizons,” he says.

A connoisseur in the art of cooking, a perfectionist to the core, a strict disciplinarian, and a true leader, Chef Davinder Kumar – Chef DK for close friends, colleagues & associates – has played a key role in bringing the chef’s profession and the artists behind it recognition and rewards. He has played vital role in promoting Indian cuisine globally. A national tourism award winner himself, Chef DK was the master brain behind the most popular annual Chef Awards, the mega annual event of ICF into a brand over the years.

Young Davinder wanted to pursue some professional courses after completing his Commerce degree programme from Delhi University.  There were hardly many vocational programmes available in the country forty years ago.  It was from one of his friends, who was employed in the Oberoi’s , that   Davinder came to know about the chef’s profession.  He didn’t think twice before enrolling into Oberoi Centre of Learning & Development (OCLD) for 3-years Kitchen Management diploma programme.   His family was not very happy with his choice, but didn’t object as well.  “It was an upcoming profession not much recognized nor respected at that time,” he concedes.  After completing the diploma, he was absorbed by the Oberoi Group.  And because of his passion in French language, he was sent to Paris for a specialization programme in French cuisine.  Two years at Lycée Technique d’Hotelier in Paris transformed him into an accomplished artist in gourmet cuisines.  “The exposure that I got here expanded my horizons,” he says.

Chef Davinder Kumar

Chef Davinder Kumar

A connoisseur in the art of cooking, a perfectionist to the core, a strict disciplinarian, and a true leader, Chef Davinder Kumar – Chef DK for close friends, colleagues & associates – has played a key role in bringing the chef’s profession and the artists behind it recognition and rewards. He has played vital role in promoting Indian cuisine globally. A national tourism award winner himself, Chef DK was the master brain behind the most popular annual Chef Awards, the mega annual event of ICF into a brand over the years.

Young Davinder wanted to pursue some professional courses after completing his Commerce degree programme from Delhi University.  There were hardly many vocational programmes available in the country forty years ago.  It was from one of his friends, who was employed in the Oberoi’s , that   Davinder came to know about the chef’s profession.  He didn’t think twice before enrolling into Oberoi Centre of Learning & Development (OCLD) for 3-years Kitchen Management diploma programme.   His family was not very happy with his choice, but didn’t object as well.  “It was an upcoming profession not much recognized nor respected at that time,” he concedes.  After completing the diploma, he was absorbed by the Oberoi Group.  And because of his passion in French language, he was sent to Paris for a specialization programme in French cuisine.  Two years at Lycée Technique d’Hotelier in Paris transformed him into an accomplished artist in gourmet cuisines.  “The exposure that I got here expanded my horizons,” he says.

Chef Davinder Kumar
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