ABOUT FLOYD CARDOZ

Floyd Cardoz was raised in both Bombay and Goa, and attended culinary school in Bombay. To broaden his familiarity with classic culinary technique, Floyd then moved to Switzerland where he spent his days at Les Roches, a Hotel Management Culinary School, and his evenings cooking in Italian, French and Indian establishments.

Ironically, it was the European training that instilled in Floyd a desire to begin experimenting with traditional Indian cuisines. The young visionary wanted to take European and American foods to new heights by enhancing these popular cuisines with Indian spices. Floyd moved to New York, where he knew gastronomic experimentation was encouraged. There, he met Gray Kunz, Chef of New York's venerable Lespinasse, who would become his mentor. Floyd rose from Chef de Partie to Executive Sous Chef during his five years at the world-famous restaurant.

In 1998, Chef Floyd Cardoz opened Tabla in the historic Flatiron District with restaurateur Danny Meyer and Union Square Hospitality Group (USHG). Tabla's acclaimed cuisine applied western technique to re-imagine the flavors of India, showcasing Floyd's signature blend of authentic Indian spices and the finest local, seasonal ingredients.

In October 2006, Floyd released his first cookbook, One Spice, Two Spice which includes his favorite New Indian recipes and demystifies Indian food and flavors. In February 2008, he launched a line of convenient "4-Minute Meals" and "Ready-to-Cook" entrées in collaboration with Fresh Direct. Floyd is also the consulting chef for El Verano Taquería, where he brings authentic Mexican food and flavors to Citi Field, home of the New York Mets.

After twelve remarkable years, the restaurant closed at the end of 2010; however, Tabla's cuisine will continue to be available through Fresh Direct, as well as at special events through USHG's catering company, Union Square Events. In 2011, Floyd will be embarking on a new role with Union Square Hospitality Group, as Executive Chef of a forthcoming restaurant.

In January 2007, Floyd 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 works regularly with Share our Strength, City Harvest, Careers through Culinary Arts Program, and Madison Square Park Conservancy, among other causes.

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