Floyd Cardoz, chef and author, has passed away. In Hunger Inc.’s statement to media, they announced the news of Cardoz’s passing due to complications from COVID-19 at Mountainside Medical Center in Montclair, N.J.
Just 1 week ago, Floyd Cardoz revealed that he has checked himself into a hospital in New York after feeling feverish.
Yesterday, I was reading an article on IndulgeExpress.com that confirmed Floyd’s coronavirus diagnosis. It included a note from Hunger Inc. that stated “Mr. Cardoz currently admitted to a hospital in New York in the U.S., tested positive for COVID-19 on March 18, 2020. As a precautionary measure, we have informed the Health Department in Mumbai about the same. We are also reaching out personally to people who have interacted with him during his visit to India, so they can take necessary medical advice should they indicate any symptoms (fever, cough, shortness of breath) and/ or self-quarantine. Mr. Cardoz flew back to New York from Mumbai via Frankfurt on March 8, 2020.”
Floyd Cardoz is part of the journey of bringing Indian food to America in a big way. He fused Indian cuisine with French and American methods giving our desi food an elevated and mainstream moment. Within the food community and across television screens, Floyd Cardoz put himself on the map.
His Restaurant Career
In 1998, Cardoz opened the fusion restaurant Tabla in Manhattan with restaurateur Danny Meyer (restaurant was closed in 2010). After Tabla, he became head chef of kitchen North End Grill, White Street and at Paowalla, which became Bombay Bread Bar.
After 2011, Floyd Cardoz headed to Mumbai where he opened the Bombay Canteen and O Pedro.
The Author
In 2006, Floyd wrote his first cookbook, One Spice, Two Spice. His 2016 cookbook, “Flavorwalla,” adapted his cooking style for American home cooks.
His Television Career
He won hearts through TV screens in 2011 when he won Bravo’s “Top Chef Masters.”
Earlier this month, he was seen in India to film an episode of the Netflix program “Ugly Delicious” with Aziz Ansari
Floyd Cardoz, the Legend
“Floyd Cardoz was born in Bombay and raised in that city and in the fabled trading center of Goa. He trained as a biochemist before he discovered where his real passion lay—in a restaurant kitchen. After culinary school in India and Switzerland, he moved to New York City. He worked in Gray Kunz’s legendary kitchen at Lespinasse and rose to become chef de cuisine there. In 1997, Cardoz teamed up with New York restaurateur Danny Meyer to create Tabla, which was given three stars by the New York Times shortly after it opened.” (Harper Collins)