Mumbai: Internationally renowned chef Floyd Cardoz, who had a large number of well-known patrons, died of COVID-19 complications in New York City on March 25. The 59-year-old had tested positive for the novel coronavirus 10 days ago and even posted about his health on Instagram. In Mumbai, he was the co-owner of two restaurants – Bombay Canteen and O Pedro – and recently launched his third venture Bombay Sweet Shop. Cardoz had reportedly attended the fifth anniversary party at The Bombay Canteen in Mumbai on March 1 and was also said to be filming a web series in India. He is survived by his mother Beryl, wife Barkha and sons Justin and Peter. Cardoz was best known for Indian American fine dining, and the news of his passing threw the culinary world into shock with names, like ‘Top Chef’ host Padma Lakshmi, American chef Ruth Reichl and TV host David Chang paying tribute to him and his vast body of work in the culinary field.
Back in India, friends, colleagues and well-wishers also expressed grief and shared their thoughts on his sudden demise.
Chef Cardoz introduced Americans to the magic of Indian cuisine: Rashmi Uday Singh
Rashmi Uday Singh with Floyd Cardoz
Food critic and author Rashmi Uday Singh said, “Words are not apt to describe how I feel about the loss of the affable and brilliant Chef Floyd Cardoz. He was down to earth, helpful and introduced Americans to the magic of Indian cuisine. Almost 25 years ago, I had visited NYC to participate in a panel discussion on Indian restaurants, and that is when I met Floyd for the first time. That was also the first time that I dined at his restaurant Tabla. I enjoyed meeting Floyd, he was such a gifted chef, and I’ve always loved his food. Over the years, I met him several times… at the LA food fest, in NYC and Mumbai. At his Mumbai restaurants – Bombay Canteen and O Pedro – it was a delight to taste his interpretation of Indian food. A few months ago, I met him in NYC in his new job as culinary director at the iconic restaurant Estiatorio Milos and recently in Mumbai when I met along with the Worlds 50 Best director William Drew. Floyd was bubbling with ideas and enthusiasm. In fact, at our Times Food & Nightlife Awards in Mumbai this year, we were going to award him and his team.”
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He was a great guy and an innovator: Hemant Oberoi
Hemant Oberoi
Hemant Oberoi, restaurateur and ex-grand executive chef, Taj Group of Hotels, Luxury Division, who had worked with chef Cardoz, said, “I had met him in New York years ago, and we did a promotion together there at his restaurant Tabla. A great guy and innovator, he always wanted to do something different. I couldn’t meet him in India when he was here. It’s a loss to the entire fraternity. He brought Indian comfort food onto the menu and nobody can take that away from him. He was quite an enthusiastic guy who was hands-on in the kitchen.”
He has always been an inspiration: Chef Vicky Ratnani
Vicky Ratnani
“I met Floyd almost 10 years ago and even ate at Tabla and Bread Bar in NYC. He has always been an inspiration and was like a brother to us. That’s how dangerous this virus is. So, people of the world – let’s fight this and pray for this loss.”
He was one of the rare chefs who was drawn to the Indian kitchen: Chef Meldan D’Cunha
Meldan D’Cunha
Chef Meldan D’Cunha, who had worked with him at Oberoi Towers, said, “Floyd was five years junior to me. He was very hard-working. He would come in at 11 am and go home post midnight, daily. He used to handle the Indian section of the banquet when I was working as a chef at Oberoi Towers in the late 80s. At a time when most Indian chefs were not as interested in Indian food, and most were keen to learn about French food, he was one of the rare chefs who was drawn to the Indian kitchen and made a name for himself with those skills. It’s a tragic loss to the culinary world.”
When we met earlier this month, little did I know that it would be our last encounter: Chef Prateek Sadhu
Prateek Sandhu
He was one of the most famous Indian chefs while I was a student at the Culinary Institute of America. It’s a huge loss for the Indian culinary landscape. He broke barriers for Indian food and chefs in ways we can’t count. When we met earlier this month, little did I know that it would be our last encounter. My condolences to his family and his teams at his restaurants.
His legacy will continue to inspire us: Riyaaz Amlani
Riyaaz Amlani
Restaurateur Riyaaz Amlani said, “The entire industry is stunned to hear the tragic news. He was not only the finest ambassador of Indian cuisine, but also a great chef and human being. His legacy will continue to inspire us.”
Bollywood remembers a warm, talented chefSeveral actors took to social media to pay tribute to him as well.
Rishi Kapoor, who was in New York last year, took to Twitter to write: “RIP. Floyd Cardoz. Will cherish the meal you made for us at your restaurant “Paowala” at Spring Street. NY. And several times at the “Bombay Canteen” (Phoenix Mills) and “O Pedro” (BKC) all in Mumbai.
Sonam Kapoor posted: “RIP chef” and Soni Razdan quoted a news post about his death and added, “Yes. This is just unbelievable.”
Hansal Mehta added: “This is really tragic. Just a month ago I’d recreated a recipe from his book Flavorwala. It was a meat stew and it was stunning. What a loss…”
Athiya Shetty posted: “This is just too sad. RIP. Strength to all his loved ones”
Rahul Bose tweeted: “Shocked to hear the passing away of @floydcardoz. Apart from enjoying sterling meals at his various restaurants in New York & Bombay, he was a wonderful man – always warm, gracious and funny. Any pandemic always gets more ominous when you know those who have succumbed. RIP Floyd.”
DID YOU KNOW ?
Chef Floyd Cardoz, who was raised in Mumbai, attended the Global Hospitality Management School at Les Roches in Switzerland and moved to New York.
He opened the Indian restaurant Tabla in 1998 with Danny Meyer. Later, he opened Pao Walla in Soho, New York City and followed that up with Bombay Bread Bar.
He won the third season of Top Chef Masters in 2011.
Chef Floyd was the author of two cookbooks – ‘One Spice, Two Spice: American Food, Indian Flavors’ (2006) and ‘Floyd Cardoz: Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love’ (2016).
