Floyd Cardoz is a celebrated Indian-American chef with restaurants in New York City (The Bombay Bread Bar) and India (The Bombay Canteen and O, Pedro); he is a four-time James Beard Award nominee and author of two cookbooks: One Spice, Two Spice and Floyd Cardoz: Flavorwalla. Having started his culinary career in his native Bombay and then broadening his familiarity with classic culinary technique in Switzerland, Chef Cardoz established his culinary reputation in the US working for Gray Kunz in New York City as the Chef de Cuisine at renowned French restaurant Lespinasse. He then joined Danny Meyer’s Union Square Hospitality Group to open the pioneering Tabla in 1998. Under his leadership, Tabla received numerous accolades, including a 3-star review from The New York Times. In 2012, Chef Cardoz opened New York’s North End Grill, followed by White Street in New York’s Tribeca neighborhood and later, The Bombay Canteen and O Pedro, both in Mumbai, India.
In 2016, Chef Cardoz opened Paowalla in Soho, NY, a restaurant celebrating his Goan-Indian Heritage and showcasing his seamless integration of Indian flavors with Western techniques. The restaurant received critical acclaim, but Cardoz had another idea for the space: The Bombay Bread Bar, a vibrant, colorful restaurant that celebrated the festive spirit of Indian dining. With a new design by a longtime member of Wes Anderson’s creative team, The Bombay Bread Bar became an instant hit, which Eater deemed One Of the Most Incredible Restaurant Makeovers of 2018.