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Floyd Cardoz

Paowalla - New York City

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Chef Floyd Cardoz is a celebrated Indian-American chef, who attended culinary school and began his culinary career in his native home of Bombay, India at the Taj Mahal Intercontinental Hotel.  He received his diploma in Hotel Restaurant Management and Administration at Les Roches in Bluche, Switzerland.  Cardoz has 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 Danny Meyer to open Tabla, which received a three-star review from The New York Times.  After twelve incredible years, Tabla closed in December of 2010.  After Tabla’s closing, Cardoz opened North End Grill in 2011 and left after three years to pursue culinary projects to refocus on his roots with Indian flavors, which led to the 2015 opening of The Bombay Canteen in India, and White Street during September 2014. In the summer of 2016, Cardoz opened his newest restaurant venture, Paowalla, which focuses on celebrating Indian cuisine. 

Chef Cardoz is a four-time James Beard Award nominee and has received accolades such as the first-ever “Humanitarian of the Year” award from Food TV and Share our Strength.  In 2012, 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.  He has 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.

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