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A connoisseur in the fine art of cooking to the gourmet’s delight, Davinder Kumar has been in this profession for thirty years. A graduate from Delhi University, he started his career in 1972 with the Oberoi Group of Hotels. After completing a three-year diploma course in Kitchen Management, he was sponsored by the Oberio Group to go to the Lychee Technique de Hotelier in Paris, where he worked with select chefs and specialized in French cuisine. He has traveled extensively across the globe in a bid to master the intricacies of different cuisines. He was the sole Indian representative in the International Cooking Festival held in Tokyo, Japan, in 1983 and was awarded a medal for his presentation of Indianj cuisine. In 1985, he joined Hotel Le Meridien, New Delhi, as Executive Chef and is currently working as the Hotel’s Director, Food and Beverage Production. During his long-drawn career, he has excelled in kitchen planning, staff recruitment and execution of menus and unique recipes. He strongly believes in sharing his knowledge and skills, enhancing the awareness of the Indian cuisine and improving the image of Indian chefs worldwide. He has trained a number of chefs and professionals who are holding top positions in India and abroad.