Kumar Mahadevan

At 64 years old, Kumar Mahadevan physical status not available right now. We will update Kumar Mahadevan's height, weight, eye color, hair color, build, and measurements.

Kumar Mahadevan started an economics degree at the University of Madras at the age of 16, but dropped out a month later, when his family's fortunes fell. He then joined Madras Catering College, on the suggestion of a friend. Though granted a full scholarship for the three-year course, Kumar struggled to convince his parents as they expected him to pursue an academic discipline.

At the end of his first year, Kumar got a summer job at the five-star The Taj Mahal Palace Hotel in Mumbai. Kumar signed up for double and triple shifts, working for eighteen days consecutively, while commuting from his aunt's place, an hour and a half away. Starting out in butchery, he continued to work in every department under Cyrus Todiwala, a Parsi chef who now runs London's Cafe Spice Namaste. He graduated in 1979.

Kumar went back for his apprenticeship at the Taj, completing it in half the time. In 1981, when offered a higher salary, Kumar left for Basrah in Iraq, to work at the new Sheraton. With the Iran-Iraq war worsening and having helped to settle his father's debts, he returned to Mumbai in 1984.

Career

Kumar went to Australia in 1985, to work in a joint venture by The Tea Board of India and Air India – the Mayur restaurant in Sydney, cooking for the likes of Elton John, Mick Jagger and the King of Bahrain. He worked 96-hour weeks over six days for meagre pay and had signed a four-year contract, with a clause that stated that if he left, his parents will have to pay a huge fine.

Kumar got married in July 1987, and his wife followed him to Sydney. But, the long hours and the low wages started to take a toll on Kumar, and he was desperate to leave. He came close to walking out in 1988, when he was forced to return to the kitchen within hours of his son's birth. Luck intervened, when Mayur's finances fell and Kumar was suddenly freed from his contract.

Kumar joined Sorrentino cafe in Sydney's Circular Quay in 1989. He became friends with the owner, Doug Moxon and they decided to open an Indian restaurant together. They found a place in North Strathfield and in 1990, Abhi's, named after his first son Abhinav, opened. In 1991, his second son Akilesh was born. In spite of receiving good feedback, Kumar and his wife struggled to make ends meet for the next few years.

Source

• Abhi's - 1 Chef's Hat in The Sydney Morning Herald Good Food Guide in 1995, 1996 and 1997. First Indian restaurant to receive this accolade
• Aki's - 1 Chef's Hat in The Sydney Morning Herald Good Food Guide in 2011, 2012, 2013. 2014, 2015, 2017,thus joining its sister restaurant in completing a hat-trick of Chef's Hats.
• Ambassador for Indian Cuisine for the inaugural Sydney International Food Festival (SIFF). Kumar was chosen by Joanna Savill, Director of SIFF, to represent the flavours and colours of Indian cuisine in the culinary event.
• Aki's - Best Indian/Sub Continental Restaurant 2011, 2012, 2013, 2014, 2016, 2017 by the Restaurant and Catering Association of NSW (RCA)
• Aki's - Best Indian Restaurant 2015 by the India Australia Business & Community Awards (IABCA).
• Aki's - 2 Hat from the Gault&Millau Awards 2015, 2016