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For Chef Davinder Kumar, Vice President (F&B Production) and Executive Chef at Hotel Le Meridien, New Delhi, the kitchen is more than a workplace — it is a canvas for creativity, a stage for storytelling, and a lifelong passion that has spanned over fifty years. From humble beginnings in Delhi to representing India on international culinary stages, Kumar’s journey is a testament to dedication, skill, and an unwavering love for food.

After graduating in commerce from Delhi University, Kumar found himself drawn to the hospitality industry, intrigued by the precision, artistry, and energy of a hotel kitchen. “Back then, the profession was not widely respected,” he recalls. “Chefs were called khansamas. Today, it’s an esteemed career, recognised globally.” His entry

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