We are profoundly saddened to hear of Chef Floyd Cardoz’s passing. Cardoz, 59, died on March 25th at Mountainside Hospital in New Jersey due to complications from Covid-19.
Cardoz is credited with introducing New York City, and eventually America, to the elegance and versatility of Indian cuisine. As the chef and partner of Tabla, a modern Indian restaurant operated by Danny Meyer’s Union Square Hospitality Group, he artfully deployed his repertoire of spices and the flavors of his homeland for over ten years.
Tabla was included in the inaugural edition of The MICHELIN Guide New York City in 2006 and every year until the restaurant closed in 2010. The Guide also recognized Cardoz’s later work at North End Grill and Paowalla
Cardoz was born and raised in Mumbai, India, where he attended culinary school. He also graduated from the esteemed Les Roches International School of Hotel Management in Switzerland. In New York City, he refined his craft at Gray Kunz’s Lespinasse before embarking on a successful solo career. His work—now his legacy—to center South Asian ingredients and cuisines has helped pave the way for a new generation of South Asian and South Asian-American chefs.
Our thoughts remain with Chef Cardoz’s family and friends. Rest in Peace.
Hero photo courtesy of @kathrynmichael.
