Daman Shrivastav fell in love with the hospitality industry at a young age, which led him to leave India, the country of his birth, and travel around the globe.
Starting his culinary career as an apprentice in New Dehli, where he earned his Diploma of Hotel Management, Daman later travelled to England to work as a trainee chef and complete a three-year Diploma of Hospitality Management from Westminster Kingsway College in London.
During his early years in London, Daman trained under great chefs like Anton Mosimann, the Maitre Chef des Cuisines at the Dorchester Hotel, and Michael Roux, who opened Le Gavroche, the first restaurant in the UK to be awarded three Michelin stars.
Over the next 20 years, Daman went on to work in India, Iraq and Jordan. He said, “At a young age, I was fascinated by different cultures and their food, and this profession provided me with opportunities to travel the world.” His love for food, culture, habits, languages and skills increased through travel and working in the industry with people from diverse backgrounds.
After getting married and having their first child, Daman and his family went looking for the best country in the world to call home, which landed him in Australia. He was fascinated by Australian produce, particularly from Tasmania. Daman said, “This was the best and wisest decision I made, to be a proud Aussie.”
In 2005, Daman began lecturing at the William Angliss Institute of TAFE. This led to a period of serious studying. From 2008 to 2010, he completed a Master of Business, Hospitality & Tourism Management at Victoria University and a Master of Professional Education & Training at Deakin University. This was followed by a Master of Education, Adult Education & Teaching at Monash University and a Professional Doctorate Candidate in Higher Education and Higher Education Administration at Victoria University. Daman is currently completing his PhD in Business Administration and Management at Swinburne University.
Daman started as a lecturer at Box Hill Institute in 2006. After working for 38 years in the hospitality industry, managing 5-star hotels, fine dining restaurants and running his own restaurants, he wanted to pass on his skills to the next generation. He said, “I learned a lot from the experts, my colleagues and from my staff, which I wanted to give back to the young kids. Hospitality is rewarding and satisfying. Have a can-do attitude, set a goal, work towards it and never stop learning.”
According to Daman, the most important quality for a chef is a positive attitude and willingness to learn. He says the most satisfying part of teaching is when he sees his students excelling in their chosen field of study, being employed and happy. “Australia is a tourist’s paradise. As a multicultural society, we have an abundance of food and accommodation,” he said.
These days, Daman’s achievements include President of Australian Institute of Technical Chefs, Senior Vice-President of Les Toques Blanches, Vice-Conseiller de Gastronomie of Chaine des Rotisseurs and an Executive Committee Member of Australian Culinary Federation.