Floyd Cardoz is the Executive Chef of the forthcoming restaurant from Danny Meyer's Union Square Hospitality Group. Before embarking on this new restaurant, Cardoz was the executive chef of Tabla, a groundbreaking restaurant that served New Indian cuisine cooked with the sensual flavors and spices of his native land. With Cardoz at the helm, Tabla received numerous accolades including a three-star review from The New York Times. The restaurant also spawned an entirely new category of modern Indian restaurants across the country and internationally. After 12 incredibly rewarding years, Tabla closed its doors in December 2010. Cardoz began his career in his native Bombay, where he attended culinary school and interned in the kitchen of the Taj Mahal Intercontinental Hotel. To further his classic culinary technique, Cardoz moved to Switzerland, and spent his days at the hotel management and culinary school, Les Roches. Cardoz later moved to New York, and worked under Chef Gary Kunz of the venerable Lespinasse. During his seven years at the world-renowned restaurant, he rose from Chef de Partie to Executive Sous Chef. In 2006, Cardoz wrote his first cookbook, One Spice, Two Spice (Clarkson Potter). In 2009, he launched a line of meals for online grocer Fresh Direct. He is also the consulting chef for El Verano Taqueria located at Citi Field, home of the New York Mets. Actively engaged in the community beyond the walls of his restaurants, Cardoz received the "Humanitarian Award of the Year Award" from Share Our Strength in 2007.
Posted on AllTopChef.com
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