Profile

A 35 years of journey in Hospitality from apprentice to journeyman to master…which started from the kitchen of Imperial Hotel, New Delhi, a three years apprenticeship followed by another three years instance full time city and guild Diploma of Professional Cookery from Westminster College, London which taught Daman the basic skills and instilled him with hard working ethic of all hospitality professionals. Since then Daman never stopped learning tricks of the trade neither has he ever stopped passing his knowledge to those who worked or studied with or under him.

The kitchens of Dorchester London, Gavaroche, Langham’s Brasserie, Ménage A Trois, Sheraton, Novotel, Rydges and Oberoi gave Daman the opportunity to master his culinary and leadership skills which led him to train and influence young apprentice and chefs to fire them with the ambition to continuously develop their culinary talents. It is a great source of satisfaction to him that he still receives calls and emails of thanks from some of those he motivated and helped along the way. Daman have been instrumental in opening of 5 star hotels and a chain of a restaurants where he was fully involved since the beginning stages of strategic planning, budgeting and setting up of kitchens, ordering equipment and food items, compiling menus and selection of staff etc.

Daman always believed that learning languages opens the windows to the culture and food and wanted to learn more than his native Indian cuisine. His passion for European and Mediterranean cuisine lead him to learn French and Arabic languages. He has won many medals at culinary competition across the world and he is a certified culinary judge for Australian Culinary Federation. He is responsible for training and mentoring for culinary competitions of apprentices of Box Hill Institutes. As a president of Australian Institute of Technical Chefs and Senior Vice-President of Les toques Blanches Australia, Daman contributes whole heartily towards the welfare of Australian Chefs and cooks.   Daman is an active member of several professional culinary association nationally and internationally such as Australian culinary Federation, Les Touques Blanches, Emirates culinary guilds and holds the position of ‘Maître Hotelier’ at Conferie de la Chaine des Rotisseures Victoria chapter and this year been selected as a convenor of cookery for World skills Australia.

 Daman studied Advance diploma of management, Advanced Hospitality Management, Post Graduate certificate in Professional Education and Training from Deakin University, Melbourne, Master of Business in Hospitality Management , Victoria University, Melbourne, and last  year he is awarded the Australian funded scholarship to study PhD at Swinburne university, Melbourne .

  Daman has been awarded the title “World Master Chef” by World Master Chefs Society, England in 2017 and also Year 2015 and 2016 and 2017 Box Hill Institute nominated Daman as” the Teacher of the Year”. He is grateful to the hospitality industry, it has given him a great career, a beautiful family and a chance to travel the world and meet and work with people of many different nationalities.