Paul Liebrandt facts for kids
Chef Paul Liebrandt
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| Born | 26 August 1976 Salisbury, Rhodesia |
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| Cooking style | Modern French |
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Paul Liebrandt is a famous British chef and restaurant owner. He was the co-owner of the Corton restaurant in New York City. He was also the main person in a documentary film called A Matter of Taste: Serving Up Paul Liebrandt.
Chef Liebrandt is known for his bold and creative cooking style. He has won two Michelin stars, which are very special awards for restaurants. He was born in Salisbury, Rhodesia (now Harare, Zimbabwe) on August 26, 1976. He grew up in London, England. After gaining experience in top restaurants in London and Paris, he moved to New York in 1999.
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Paul Liebrandt's Culinary Journey
Paul Liebrandt started his cooking career at a young age. He learned from some of the best chefs in the world. His journey shows how hard work and creativity can lead to great success in the food world.
Early Life and Training
When Paul was 15, he thought about joining the British Army, like his father. But he chose a different path. In 1992, he started working as a commis chef at L'Escargot in London. A commis chef is a junior chef who helps with many tasks in the kitchen.
In 1995, he worked at The Restaurant Marco Pierre White. At that time, Marco Pierre White was the youngest chef to earn three Michelin stars. This was a great learning experience for Paul. He then worked at Le Manoir aux Quat' Saisons near Oxford, England. This restaurant had two Michelin stars. Later, he moved to Paris, France, to work with Chef Pierre Gagnaire at his three-Michelin-star restaurant. In 1999, Liebrandt moved to New York. There, he worked as a sous chef at Bouley Bakery. A sous chef is the second-in-command in a kitchen.
Becoming an Executive Chef
In 2000, Paul Liebrandt became the executive chef at Atlas restaurant in New York. He was only 24 years old. At Atlas, he earned a three-star review from The New York Times. This was a huge achievement for such a young chef. He later left Atlas due to disagreements about the menu.
Time at Papillon
After Atlas, Liebrandt worked at Papillon, a bistro. He earned a two-star rating from The New York Times there. He became known for his unique and sometimes unusual ideas. For example, he once had diners eat their meals while blindfolded. He said this was the pastry chef's idea and only happened twice.
He left Papillon when the restaurant changed his creative menu to more common dishes like "burgers and fries." This happened after the 9/11 events, when people wanted more comforting food. After leaving Papillon, he started his own consulting company, the Veda Group. He also worked as a private chef for important people like Prince Andrew.
Leading the Kitchen at Gilt
In December 2005, Gilt restaurant opened in the New York Palace Hotel. Paul Liebrandt was chosen to be the executive chef. This allowed him to create a very advanced menu. Another famous chef, Thomas Keller, said Liebrandt's cooking was "light years" ahead. Gilt also received a two-star review from The New York Times.
Opening Corton Restaurant
After Gilt, Liebrandt worked as a freelance chef for a short time. Then, in October 2008, he opened his own restaurant called Corton in Tribeca, New York. Corton quickly earned two stars in the 2009 New York City Michelin Guide.
At Corton, Liebrandt's creative food was still imaginative but a bit less extreme. Getting a reservation at Corton often required booking months in advance. His cooking continued to receive amazing reviews. Corton closed in July 2013. Chef Liebrandt then left to open The Elm in Brooklyn.
A Matter of Taste: The Documentary
Paul Liebrandt was the main subject of a documentary film called A Matter of Taste: Serving Up Paul Liebrandt. The film was directed by Sally Rowe. It followed Liebrandt's career in New York for ten years. The movie first showed on HBO on June 13, 2011. In 2012, the film was nominated for an Emmy award for Best Cultural Programming.
Paul Liebrandt also appeared as a guest judge on Season 15 of the TV show Top Chef.
Awards and Recognition
Paul Liebrandt has received many awards and honors throughout his career. These awards show his talent and hard work in the culinary world.
- Youngest Three Star Chef, The New York Times, 2000
- The Best and the Brightest, Esquire, 2002
- Two Stars, Corton, Michelin Guide, 2009
- Best New Chef, Food and Wine, 2009
See also
