Floyd Cardoz –an Indian-born American chef – passed away after contracting Covid-19 virus on March 25, 2020.
He was born in Mumbai. He is noted for his respective ownership and executive chef tenures at the New York City eateries Paowalla and Tabla, as well as his victory on Top Chef Masters in 2011. His New York restaurants were known for food melding Indian flavours and spices with western cuisine techniques.
After attending culinary school in Mumbai, India Floyd Cardoz went to Les Roches International School of Hotel Management, Switzerland. He moved to New York in 1988. He started working under Chef Gray Kunz at Lespinasse in 1992. He worked in various roles from chef de partie to executive sous chef. In 1997, he started working with Union Square Hospitality Group where he collaborated with restaurateur Danny Meyer to open Tabla.
He also opened El Verano Taqueria and North End Grill. In 2008 he launched a line of entrees with the online grocery home delivery company FreshDirect. Cardoz served as a culinary consultant to the 2014 feature film The Hundred Foot Journey, in whose storyline French and Indian cuisines fuse. In 2015 he opened The Bombay Canteen. In summer 2016, he opened Paowalla in New York’s Soho. In 2018 he closed Paowalla and redesigned it to open as Bombay Bread Bar.
Cardoz was a four-time James Beard Award nominee and the author of two cookbooks. He is winner of season 3 of Top Chef Masters. He donated the prize money to Young Scientist Cancer Research Fund at Icahn School of Medicine at Mount Sinai. He was named among the “Top 50 Most Influential Global Indians” by GQ Magazine in 2011
Cardoz and his wife and business partner, Barkha, have two sons, Justin and Peter. Cardoz died from COVID-19 on March 25, 2020, at Mountainside Hospital in Montclair, New Jersey, at the age of 59. He had been hospitalized for a week after travelling from Mumbai to New York through Frankfurt on March 8, falling sick and testing positive for the virus.
His books include Floyd Cardoz: Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love One Spice, Two Spice: American Food, Indian Flavors