*Presenting an Indian feast
Floyd Cardoz is the Executive Chef/Partner of Tabla, where he celebrates the sensual flavors and spices of his native land in his pioneering New Indian cuisine. In 1998, Floyd opened Tabla with restaurateur Danny Meyer and Union Square Hospitality Group. Floyd seasons Western cuisine with Indian spices and soul in the restaurant's first floor dining room, and also cooks home-style Indian fare in the restaurant's street level Bread Bar.
Floyd's preparation for Tabla has been extensive. Raised in both Bombay and Goa, Floyd attended culinary school in Bombay, where he apprenticed in the kitchen of the Taj Mahal Intercontinental Hotel. To broaden his familiarity with classic culinary technique, Floyd moved to Switzerland and spent his days at Les Roches, a Hotel Management Culinary School in Bluche, and his evenings cooking in Italian, French and Indian establishments. He received his diploma in Hotel Restaurant Management and Administration from Les Roches before moving back to India.
Ironically, it was the European training that instilled in Floyd a desire to begin experimenting with traditional Indian cuisines. The young visionary wanted to take European and American foods to new heights by enhancing these popular cuisines with Indian spices. Floyd returned to India, excited to unfold his plans, only to find Indian restaurants resistant to many modern ideas. So Floyd moved to New York, where he knew gastronomic experimentation was encouraged.
After three years cooking in New York, Floyd met Gray Kunz, chef of New York's venerable Lespinasse, who would become his mentor. Kunz shared Floyd's passion for infusing top-notch ingredients with exotic flavors and embraced the use of Indian spices in his own kitchen. Floyd rose from Chef de Partie to Executive Sous Chef during his five years at the world-famous restaurant. From Lespinasse, Floyd went on to open Tabla where he introduced diners to his groundbreaking New Indian cuisine which incorporated Indian ingredients with Western techniques.
Tabla has received numerous accolades from the media including The New York Times – Three stars, Bon Appetit "Our Favorite Places: Asian," Gourmet – "Personal Favorite" and Reader's Choice, Best Newcomer (NY), Time Out New York – Best Indian (1999-2002), Forbes magazine (Three stars), and New York Daily News – Four stars. In addition, Bon Appetit named Floyd as one of "The Innovators" in its 2003 Annual Restaurant Edition and Floyd has received three nominations by The James Beard Foundation for "Best Chef NYC" (2004, 2005 and 2006).
In January 2007, Chef Cardoz 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. Through Tabla, Floyd regularly works with Share our Strength, City Harvest, C-CAP: Careers through Culinary Arts Program, and Madison Square Park Conservancy, among others.
In October 2006, Floyd released his first cookbook, One Spice, Two Spice (William Morrow), which includes his favorite New Indian recipes from Tabla, demystifies Indian food and flavors and teaches how to expertly add Indian spices to American cuisine. In February 2008, Chef Cardoz launched a line of convenient "4-Minute Meals" and "Ready-to-Cook" entrées in collaboration with FreshDirect, one of the nation's leading online gourmet food purveyors and delivery services, available exclusively to FreshDirect customers. A portion of the proceeds from each purchase will be donated to City Harvest, a nonprofit organization dedicated to ending hunger throughout New York City.
Floyd lives in New Jersey with his wife Barkha, and two sons, Peter and Justin.
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