Floyd Cardoz, is an Indian-American chef, cookbook writer and restaurant owner, who runs restaurants both in India and United States. Recently, he opened and serves as the partner of critically acclaimed ‘The Bombay Canteen’ in Mumbai. His first solo venture of restaurant in New York is ‘Paowalla’, which is now one of the successfully running restaurant in New York. He also releases cookbooks regularly, the most recent one being ‘Flavorwalla’.
He attended the Culinary school in Mumbai and he started his career as an apprentice in the ‘Taj Mahal Intercontinental Hotel’. To learn about more culinary techniques, he joined ‘Hotel Management Culinary School’ at Les Roches, Switzerland. He spent his evenings getting trained in the Italian, French and Indian restaurants.
In 1998, he moved to New York and started working under Chef Gray Kunz at Lespinasse. He was subsequently promoted to Executive Sous Chef in the year 1992. In 1997, he joined in Union Square Hospitality Group, where he opened an award winning Tabla in 1998 and served as their Consulting Chef for El Verano Taqueria. He opened North End Grill, in the year 2012. In 2014, he opened White Street, where he was a Consulting Chef.
After 28 years, he returned to India and opened ‘The Bombay Canteen’ on 2016, which soon gained popularity all over the world. In the same year, he opened ‘Paowalla’ in New York, which also runs successfully. He has also published many books with his favourite recipes.
Floyd Cardoz Biography:
- Name: Floyd Cardoz
- Profession: Chef
- Date of Birth: October 2, 1960
- Age: 56 years
- Marital Status: Married
- Spouse: Barkha
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