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Chef Floyd Cardoz is a celebrated Indian-American chef, who attended culinary school and began his career as an apprentice in the kitchen of the Taj Mahal Intercontinental Hotel. He received his diploma in Hotel Restaurant Management and Administration at Les Roches, a Hotel Management Culinary School in Bluche, Switzerland. He then worked in New York City 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 a three-star review from The New York Times. After Tabla closed in 2011, Chef Cardoz opened New York’s North End Grill. He returned to his roots and opened The Bombay Canteen in Mumbai, India in 2015. His newest restaurant Paowalla, which celebrates his Goan-Indian Heritage, opened in 2016 in Soho, New York.
Chef Cardoz is a four-time James Beard Award nominee and 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 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. 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.