Floyd Cardoz is the Executive Chef of North End Grill, part of Danny Meyer’s Union Square Hospitality Group. Located in Manhattan’s Battery Park City neighborhood, North End Grill is a bustling community gathering place nourishing downtown residents, area businesses, New Yorkers and visitors, alike. A seasonal American restaurant and bar, North End Grill serves a seafood-focused menu celebrating the bottle, the harbor, the earth, and the grill, expertly showcasing a variety of techniques and flavors.
Prior to opening North End Grill
Chef Cardoz was the Executive Chef/Partner of Tabla, a beloved restaurant celebrating his groundbreaking New Indian cuisine that expertly married the sensual flavors and spices of his native land with Western technique. Under his leadership, Tabla received numerous accolades from the press (including Three-Stars from The New York Times) and was considered among New York’s most popular restaurants. After 12 incredible years hosting countless life celebrations, Tabla closed its doors in December 2010.
Raised in Bombay
Chef Cardoz 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, Cardoz 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. He later moved to New York, and worked under Chef Gray Kunz of the venerable Lespinasse. Floyd spent five years at this world-famous restaurant, rising from Chef de Partie to Executive Sous Chef before leaving to open Tabla in 1998.
In 2006, Cardoz released his first cookbook
One Spice, Two Spice (William Morrow Cookbooks), includes his favorite recipes, demystifies Indian food and flavors and teaching budding cooks how to expertly add Indian spices to American cuisine. In 2008, Cardoz launched a line of convenient “4-Minute Meals” and “Ready-to-Cook” entrées in collaboration with gourmet online grocer Fresh Direct. The same year he took on the role of Consulting Chef for Union Square Hospitality Group’s El Verano Taquería (an authentic Mexican taquería) which has locations at Citi Field, home of the New York Mets, and Nationals Park, home of the Washington Nationals.
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. Floyd regularly works with Share our Strength, City Harvest, C-CAP: Careers through Culinary Arts Program, and Madison Square Park Conservancy, among others.
Cardoz was named among the Top 50 Most Influential Global Indians by GQ Magazine. In the Summer of 2012 he won Season Three of Bravo’s Top Chef Masters. With this accolade, Chef Cardoz won a grand prize of $100,000 (total of$110,000) for the Young Scientist Cancer Research Fund at New York’s Mt. Sinai School of Medicine which supports young researchers trying to make a difference in cancer research. Chef Cardoz also supports the Young Scientist Foundation (YSF) which enables high school and college students to work alongside accomplished researchers to develop new treatments for diseases. YSF in an integral part of Chef Cardoz’ current charity efforts.
True to his life’s work, Cardoz is very fond of quoting the poet Robert Frost…
Two roads diverged in a wood, and I –
I took the one less traveled by,
And that has made all the difference.