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Chef Floyd Cardoz is a celebrated Indian-American chef in New York City, who attended culinary school and began his career in his native Bombay, India, where he apprenticed in the kitchen of the Taj Mahal Intercontinental Hotel. Shortly after he received his diploma in Hotel Restaurant Management and Administration at Les Roches in Bluche, Switzerland. Following culinary opportunities to New York City, Cardoz worked under Chef Gray Kunz at the venerable Lespinasse, rising from Chef de Partie to Chef de Cuisine in five years.
In 1997, Chef Cardoz partnered with Union Square Hospitality Group’s Danny Meyer to open Tabla, which received numerous accolades from the press, including a Three-Star review from The New York Times. After 12 incredible years hosting countless life celebrations, Tabla closed its doors in December 2010. Cardoz then opened North End Grill in 2011 as partner and Executive Chef. Chef Cardoz left in April 2014 to pursue culinary projects to refocus on his roots with Indian flavors both in New York and India, which led to the opening of The Bombay Canteen in his native home of India during February 2015, and White Street Restaurant in New York during September 2014. Currently in the works, Floyd plans to open Paowalla a restaurant celebrating Indian cuisine in NYC during Fall/Winter of 2015.
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. 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 founded 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