Chef Damodharan Kothandaraman, known to millions as Chef Damu, died on Sunday in Chennai at age 72 following health complications, according to The Economic Times, which reports the news was first carried by Samayam Tamil.

He had dismissed false death rumours in August with a video message, explaining that a leg injection had kept him from a Cooku with Comali semi-final. Hindustan Times reports his death was confirmed by fellow chef Venkatesh Bhat in an Instagram video message.

Tamil Nadu Chief Minister C. Joseph Vijay condoled his death on X, saying Dhamodharan brought the art of cooking closer to the people through television programmes, per The Hindu.

Per Hindustan Times, born in 1954, he began as a management trainee with the Tamil Nadu Tourism Development Corporation after studying at the Institute of Hotel Management, Chennai, and in 2004 became the first Indian chef to earn a PhD in hotel management and catering technology, from the University of Madras.

The Economic Times says he earned his Guinness World Record by cooking 617 dishes weighing about 190 kg in 24 hours and 30 minutes. Hindustan Times adds later feats: a 14.7-meter dosa in Madurai and the world's largest curry in Singapore.

He received the Padma Shri in 2025.

Hindustan Times reports chef Venkatesh Bhat called Damu a friend and collaborator of 15 years, saying he set an example for thousands in the catering profession and authored 26-30 books that made traditional Tamil recipes world-famous.

Food creator Viji Sharon Philip wrote that he was 'not just a chef, he was an emotion for all Tamil households.' Fans recalled learning to cook from his books.

From 2019, through all seven seasons of Cooku with Comali, his gentle humour earned him the nickname 'Damu Appa,' per The Economic Times.

According to Hindustan Times, Chef Damu authored more than 20 cookbooks, taught and led hotel management institutes, and helped overhaul Tamil Nadu's school noon-meal scheme, training some 140,000 workers between 2008 and 2011.

The Economic Times notes his focus on traditional Tamil cuisine, from Chettinad dishes to seafood and vegetarian preparations. Funeral arrangements are expected in Chennai; family details have not yet been made public, Hindustan Times reports.