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Floyd Cardoz is the executive chef of North End Grill, an American bar and grill located in Battery Park City. North End Grill is a neighborhood gathering place for the residents of BPC and downtown communities, as well as the business people who work in the financial district and other nearby areas. The menu features the seasonal dishes of Chef Floyd and has an emphasis on seafood. Prior to opening North End Grill, Floyd was the executive chef/partner of Tabla, a groundbreaking restaurant serving New Indian cuisine cooked with the sensual flavors and spices of his native land.
Floyd 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, Floyd moved to Switzerland, and spent his days at the hotel management and culinary school, Les Roches. Floyd 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, Floyd wrote his first cookbook, One Spice, Two Spice (Clarkson Potter). Actively engaged in the community beyond the walls of his restaurants, Floyd received the "Humanitarian Award of the Year Award" from Share Our Strength in 2007. In 2011, Floyd received the title of Top Chef on Bravo’s Top Chef Masters series, winning the grand prize of $100,000 for his designated charity of choice, the Young Scientist Cancer Research Fund at New York’s Mount Sinai School of Medicine.