Floyd Cardoz came from an upper middle-class background and was bought up in Bandra, a Mumbai suburb. He had applied for medical school but could not secure a seat there and hence moved on to studying bio-chemistry. But his life was about to transform when he picked up Arthur Hailey’s highly popular “Hotel”, which described the hotel industry in brilliant detail. Floyd knew in an instant that this was where his future was and conveyed his decision to the family. Although his mother supported his choice, his dad and grandmother weren’t too happy about it.
After graduating in Bio-chemistry, Floyd enrolled himself at the Institute of Hotel Management in Mumbai. As a part of training, Floyd spent almost 12 hours of the day in the kitchen for every day of the week. Even though this was sheer hard work and physical labour, Floyd enjoyed every bit of it as he was extremely passionate about cooking.
Floyd sensed the stigma attached to the hotel industry in India pretty early hence Post-graduation, although Floyd Cardoz received offers from large hotel like the Taj, ITC and Oberoi, he chose to study at Le Roches in Switzerland. While studying international cuisine at Le Roches, he spent most of his spare time working at Indian, French and Italian restaurants and later returned to India.
His next step
After moving to New York, Floyd quickly realised that Indian food here was limited to curries and kebabs and the usual fare. He joined the Lespinasse and gained valuable experience under Chef Gray Kunz for five years and grew to become the Executive Sous Chef. In 1998, he started his own restaurant “Tabla” at Madison Square Park which became well-known rapidly for its apple potato chaat, baked duck samosa and of course its Bombay sandwich.
In 2006, Cardoz released his 1st cook-book “One spice, two spice” which broke many myths about Indian cooking and taught budding cooks the blend of Indian spices into American dishes. Chef Cardoz is also a recipient of the first-ever “Humanitarian of the Year” award from Food TV and has been named at the 50 most Influential Global Indians by GQ. He was also the 2012 winner of Top Chef Masters- Season Three. Cardoz in back home now with Bombay Canteen, a Local restaurant with a Global touch.
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