Chef Davinder Kumar- The Entrepreneurs of India Magazine

Chef Davinder Kumar has spent over five decades in the culinary and hospitality world, building a career that blends global techniques with Indian tradition. A graduate of Delhi University, he found his calling in the kitchens of France, training in classical French cuisine before returning to India to explore the depth and richness of Indian flavors. Oberoi was his first stepping stone, and over the years, his journey led him to Le Méridien New Delhi, where he has contributed for more than three decades, creating menus, curating dining experiences, and mentoring generations of culinary professionals.

Early in his career, Chef Davinder learned that adaptability is as crucial as skill. The culinary world thrives on flexibility, creativity, and collaboration. “Mistakes are inevitable, but if you are open to feedback and continuous learning, they become stepping stones rather than roadblocks,”. Communication is key, not just in cooking, but in working with a team to ensure every dish tells a story. Empathy and discipline define success in the industry, and consistency in quality is what keeps guests returning. Passion may get someone started, but professionalism sustains a career.

Family support played a critical role in shaping his journey. Pursuing culinary arts was not the obvious choice at the time, yet his family believed in his vision and gave him strength. He emphasizes that families today should encourage exploration, provide space for young professionals to find their passion, and stand beside them even when they take less traveled paths. These early foundations of support often define the confidence and resilience that professionals carry forward.

Resources were limited when Chef Davinder started. Ingredients, appliances, and training were scarce, and there was no internet or digital tutorials. Senior chefs closely guarded their recipes. He learned to experiment, document, and master techniques through repetition and discipline.  

These limitations, he says, fostered resourcefulness and creativity, lessons that remain valuable even with today’s abundance of tools and platforms.

Challenges arose in unfamiliar environments, especially while working in international kitchens where language and cultural differences were barriers. Food, however, proved to be a universal language. By focusing on excellence and staying true to his craft, he gradually earned trust and recognition. Leadership required learning to delegate, oversee operations, and bring out the best in every team member. Guiding and motivating a team, he believes, is far more challenging than simply executing a recipe in the kitchen.

At Le Méridien New Delhi, Chef Davinder has played a pivotal role in opening new F&B outlets,designing innovative dining concepts, and curating menus for high-profile events with international delegates. His work blends creativity with authenticity, ensuring every experience is memorable while nurturing young culinary talent. As President of the Indian Culinary Forum, he advocates for skill development, hosts national competitions, celebrates Indian cuisine, and establishes standards that elevate the profession. Signature events like the Knowledge Summit and Chef Awards have become benchmarks in the industry over two decades.

Chef Davinder’s advice for aspiring chefs is simple: stay humble and stay hungry. Learn the basics well, respect ingredients and your team, and remain open to criticism. The kitchen is a place where learning never ends, and dedication to craft, combined with curiosity and perseverance, is the key to a lasting career. His journey stands as a reminder that with passion, discipline, and support, culinary dreams can flourish and leave a lasting impact.