Edition 41
The Entrepreneurs of India
Vice President, Food and Beverage, and Executive Chef, Hotel Le Meridien, Delhi. President, Indian Culinary Forum | Author and Television Host
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.