This is a Vintage Selection from 2005
The Conversation
The Restaurant Guys finally meet chef Floyd Cardoz of the acclaimed Tabla restaurant in New York City. Floyd talks about his experiences that brought him to where he is today and how he melded cuisines of India and the ingredients available in the New York region to create the first New York Times three-star Indian-fusion restaurant.
The Inside Track
The Guys are huge fans of Floyd and later they became friends. Floyd’s passing in 2020 was a loss to them both professionally and personally. He left a legacy of passion for his craft and his heritage.
“Everything I put on my menu is not created from my head. It's all created from my heart. It's related to an experience I've had in the past, something I've eaten in the past, something I've seen in India. So everything I do has a story attached to it,”Floyd Cardoz on The Restaurant Guys 2005
Bio
Floyd Cardoz was born in India and received a bachelor’s degree in biochemistry before exploring culinary school and moving to New York City in 1988. After working with chef Gray Kunz at Lespinasse he began working for Union Square Hospitality Group. He collaborated with Danny Myer to open Tabla in 1998.
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 was named among the "Top 50 Most Influential Global Indians" by GQ Magazine in 2011.
Info
Cardoz Legacy
https://cardozlegacy.com/floyds-restaurants/tabla
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