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    Chef Floyd Cardoz is a celebrated Indian-American chef in New York City and in Mumbai India.

    Chef Cardoz attended culinary school and began his career in his native Bombay, India, where he apprenticed in the kitchen of the Taj Mahal Intercontinental Hotel. To broaden his familiarity with classic culinary technique, he moved to Switzerland to study at Les Roches, a Hotel Management Culinary School in Bluche, where he received his diploma in Hotel Restaurant Management and Administration. During his time in Switzerland, he spent his evenings cooking at local Italian, French and Indian establishments. He then followed culinary opportunities to New York City, where he worked under Chef Gray Kunz at the venerable Lespinasse, rising from Chef de Partie to Chef de Cuisine in five years.

    I In the summer of 2016, Chef Cardoz will be opening his newest restaurant in Soho, NY , Paowalla which will celebrate his Goan-Indian Heritage. Paowalla will cleeberate all cuisines in India. It will use seasonal, local and sustainable ingredients, looked thru modern eyes.

    In February 2015, Chef Cardoz returned to his roots and opened The Bombay Canteen in Mumbai, India. The Bombay Canteen opened to much fanfare and critical acclaim. It was a trailblazer in supporting local seasonal ingredients in India.

    In 1997, Chef Cardoz partnered with Union Square Hospitality Group’s Danny Meyer to open Tabla, a beloved restaurant celebrating his groundbreaking “new Indian cuisine” that expertly married the sensual flavors and spices of his native land with Western technique. Under his leadership, Tabla received numerous accolades from the press (including a Three-Star review from The New York Times) and was considered among New York’s most popular restaurants. After 12 incredible years hosting countless life celebrations, Tabla closed its doors in January 2011. In 2011, Chef Cardoz opened New York’s North End Grill, a seasonal American restaurant and bar, as partner and Executive Chef. In September 2014, Chef opened White Street Restaurant in New York’s Tribeca neighborhood.

    BOOKS AND SATELLITE PROJECTS
    Chef Cardoz’s first cookbook, One Spice, Two Spice (William Morrow Cookbooks), includes his favorite recipes while demystifying Indian flavors; teaching budding cooks how to expertly add Indian spice to American cuisine. He is currently working on “Floyd Cardoz:Flavorwalla” (Artisan, April 2016), which will guide home cooks into cooking meals within their time capabilities and technical capacity.

    In 2008, Chef Cardoz launched a line of convenient “4-Minute Meals” and “Ready-to-Cook” entrées in collaboration with gourmet online grocer Fresh Direct. The same year he became the Culinary Director and Creator of Union Square Hospitality Group’s El Verano Taquería, an authentic Mexican taquería with locations at the New York Mets’ Citi Field and Washington’s Nationals Park.

    In 2014, Chef continues to collaborate with several companies on culinary and lifestyle projects, with clients including Tabasco and Original Penguin. His culinary creations will be featured in Dreamworks’ upcoming feature film, “The Hundred Foot Journey.”

    ACCOLADES
    Chef Cardoz is a four-time James Beard Award nominee. In January 2007, he received the first-ever “Humanitarian of the Year” Award from Food TV and Share our Strength in honor of his continued commitment to community engagement. Chef Cardoz regularly works with Share our Strength, City Harvest, C-CAP: Careers through Culinary Arts Program, and Madison Square Park Conservancy, among others.

    In the summer of 2012, Chef Cardoz won Season Three of Bravo’s Top Chef Masters. His grand prize of $100,000 (a total $110,000 win) provided great support for the Young Scientist Cancer Research Fund at New York’s Mt. Sinai School of Medicine, which supports young researchers trying to make a difference in cancer research. Chef Cardoz also supports the Young Scientist Foundation (YSF) to enable high school and college students to work alongside accomplished researchers to develop new treatments for diseases. YSF is an integral part of Chef Cardoz’ current charity efforts.

    True to his life’s work of pushing the boundaries of Indian cuisine, Chef Cardoz is very fond of quoting the poet Robert Frost… Two roads diverged in a wood, and I – I took the one less traveled by, and that has made all the difference.