The coronavirus makes the first illustrious victim in the world of haute cuisine. In fact, Indian chef Floyd Cardoz died in New York at the age of 59. Born in Mumbai, he moved to the City at the end of the 80s and – as the New York Times recalls, which dedicated a long tribute to him – was the first cook born and raised in India to import the taste of his country in the fine dining system of competitive American restaurants, gaining appreciation and esteem from critics and the public. Since 1998 Cardoz had been at the helm of his most famous New York restaurant, Tabla, but at the same time he was also the owner of two equally popular establishments in India: Bombay Canteen in Mumbai and O Pedro in Goa.
Tabla was born from the partnership between Cardoz and Danny Meyer, among the first to believe in the talent of the Indian chef, at the time already tempered byexperience in the kitchen of the Lespinasse restaurant, as sous chef of the Swiss Gray Kunz (in Switzerland Cardoz had studied the fundamentals of haute cuisine, before moving with his wife to New York in 1988). Thus Cardoz inspired the new generation of Indian chefs residing in America, teaching them to proudly claim their origins; but also many famous chefs, who now pay him respect and affection. Cardoz was hospitalized since March 8, and died of complications from coronavirus pneumonia
