Chef Lata Tandon was born on April 15, 1980, in Rewa, Madhya Pradesh, India, into a close-knit joint family of 11 members. As the eldest among her cousins, she grew up with strong family values, a modern outlook, and a bold personality. Her inspiration came from her grandfather, Mr. Tek Chand Digwani, whom she fondly called Baba. Baba’s journey, marked by resilience and determination, shaped her outlook on life. Originally from Sukkur (now in Pakistan), he migrated to India during the Partition, facing numerous hardships as he rebuilt his life. Starting as a bus conductor and driver, he eventually became the owner of multiple buses, a small restaurant, and later a successful motor parts business.
Chef Lata Tandon’s professional culinary journey began at the age of 37 when she chose to pursue her lifelong passion for cooking—a dream that had taken a backseat during her years as a homemaker, wife, and mother. In 2017, she made the bold decision to follow her passion to its fullest by enrolling at the Chef Academy of London, where she pursued her professional culinary degree. This marked the beginning of an intense and transformative journey.
At the academy, Lata trained rigorously over two and a half years, completing both the Professional Chef and Michelin Chef courses. She learned under renowned Michelin-star chefs, including Chef Claude Bosi, Chef Jun Tanaka, and Chef Gordon Ramsay, exploring diverse cuisines from English and Italian to Mexican and honing her skills in pastry. Her primary focus, however, remained savory cuisine. Despite London’s glamorous distractions, she stayed fully committed, often working 12- to 16-hour days through weekends and holidays, demonstrating resilience and dedication that quickly set her apart.
In 2018, while training in London, Chef Lata was encouraged by her academy and colleagues to enter the International Indian Chef of the Year competition. Known for her skill in Indian cuisine, she initially hesitated but ultimately embraced the challenge. She discovered that over 20,000 talented chefs had already entered, intensifying the competition.
The journey was rigorous; Lata had to prepare over 350 dishes across multiple rounds, showcasing her creativity and fusion twists on Indian cuisine. Each round brought her face-to-face with some of London’s finest Indian chefs, and by the final round, she stood alongside five of the city’s best. On November 15, 2018, Chef Lata Tandon was crowned International Indian Chef of the Year, marking a defining moment in her career. This victory not only validated her talent but also established her as a chef on the international stage. It became the proud foundation of her culinary journey.
Inspired by her International Indian Chef of the Year title, Chef Lata Tandon returned to India with a new mission: to achieve something that would make her country proud on a global scale. While sitting along Queen’s Walk in London, she explored the Guinness World Records website, searching for cooking-related challenges. One record captured her attention: the longest cooking marathon. Although no woman had ever attempted it, she set her sights on surpassing the existing record of 48 hours, aiming to cook for at least 50 hours.
In January 2019, Lata received permission from Guinness, but her goal became even more challenging when Chef Ricky Lumpkin II from the U.S. raised the record to 68 hours and 30 minutes. This only fueled her determination, and she intensified her training to meet the new target.
On September 3, Lata’s record attempt began. Cooking continuously with brief breaks, she pushed through exhaustion and physical strain, driven by the support of her team and her unyielding commitment. Finally, she set a new world record at 87 hours and 45 minutes, becoming the first woman to hold this title. Her accomplishment earned her recognition in the India Book of Records and Asia Book of Records, cementing her place in history. In December, she received official confirmation of her Guinness World Record, which became an inspiring testament to resilience and courage.
Style of Cooking
Following her Guinness World Record achievement, Chef Lata Tandon became a celebrated name across India. Initially planning to open a restaurant in London, the COVID-19 pandemic altered her path, leading her to Indore, Madhya Pradesh—a city known for its vibrant culinary culture. Here, Chef Lata consults for multiple restaurants, helping them achieve authenticity, profitability, and sustainable practices.
Her passion for preserving her heritage has led her to document traditional Sindhi recipes, soon to be published in a dedicated book. As a proud Sindhi, she believes in honoring her roots and passing these timeless flavors to future generations.
Chef Lata’s culinary philosophy emphasizes holistic and Ayurveda-inspired cooking methods, advocating for the use of traditional cookware such as brass, clay, and cast iron.
Following her Guinness World Record achievement, Chef Lata Tandon became a celebrated name across India. Initially planning to open a restaurant in London, the COVID-19 pandemic altered her path, leading her to Indore, Madhya Pradesh—a city known for its vibrant culinary culture. Here, Chef Lata consults for multiple restaurants, helping them achieve authenticity, profitability, and sustainable practices.
Her passion for preserving her heritage has led her to document traditional Sindhi recipes, soon to be published in a dedicated book. As a proud Sindhi, she believes in honoring her roots and passing these timeless flavors to future generations.
Chef Lata’s culinary philosophy emphasizes holistic and Ayurveda-inspired cooking methods, advocating for the use of traditional cookware such as brass, clay, and cast iron.
She actively discourages the use of aluminum, non-stick, and Teflon, warning about their harmful effects on health. Her mission is to educate people about the impact of cookware on nutrition and to reintroduce safe, traditional materials into modern kitchens.
Guided by the principle of “food as medicine,” Chef Lata is committed to natural cooking, free from artificial additives, colors, and preservatives. Her dedication to clean, natural food has inspired restaurants to adopt these practices, and she has initiated a movement to eliminate aluminum from the restaurant industry. Chef Lata’s consulting and culinary practices aim to foster a more conscious, health-focused approach to food and inspire a new generation to embrace natural cooking methods.
Through her journey, Chef Lata Tandon has proven to be an extraordinary chef, a culinary innovator, and a passionate educator, advocating for healthier, more traditional approaches in the kitchen. Her accomplishments are a testament to her resilience and dedication, and she continues to inspire countless others with her unwavering commitment to culinary excellence.
Following her Guinness World Record achievement, Chef Lata Tandon became a celebrated name across India. Initially planning to open a restaurant in London, the COVID-19 pandemic altered her path, leading her to Indore, Madhya Pradesh—a city known for its vibrant culinary culture. Here, Chef Lata consults for multiple restaurants, helping them achieve authenticity, profitability, and sustainable practices.
Her passion for preserving her heritage has led her to document traditional Sindhi recipes, soon to be published in a dedicated book. As a proud Sindhi, she believes in honoring her roots and passing these timeless flavors to future generations.
Chef Lata’s culinary philosophy emphasizes holistic and Ayurveda-inspired cooking methods, advocating for the use of traditional cookware such as brass, clay, and cast iron.
She actively discourages the use of aluminum, non-stick, and Teflon, warning about their harmful effects on health. Her mission is to educate people about the impact of cookware on nutrition and to reintroduce safe, traditional materials into modern kitchens.
Guided by the principle of “food as medicine,” Chef Lata is committed to natural cooking, free from artificial additives, colors, and preservatives. Her dedication to clean, natural food has inspired restaurants to adopt these practices, and she has initiated a movement to eliminate aluminum from the restaurant industry. Chef Lata’s consulting and culinary practices aim to foster a more conscious, health-focused approach to food and inspire a new generation to embrace natural cooking methods.
Through her journey, Chef Lata Tandon has proven to be an extraordinary chef, a culinary innovator, and a passionate educator, advocating for healthier, more traditional approaches in the kitchen. Her accomplishments are a testament to her resilience and dedication, and she continues to inspire countless others with her unwavering commitment to culinary excellence.