Paul Liebrandt
Paul Liebrandt | |
|---|---|
| Born | August 26, 1976 Salisbury, Rhodesia (present-day Harare, Zimbabwe) |
| Occupation(s) | Chef, restaurateur |
| Years active | 1992–present |
| Known for | Innovative culinary techniques, co-owner of Corton, subject of documentary A Matter of Taste: Serving Up Paul Liebrandt |
| Website | https://www.paulliebrandt.com |
Paul Liebrandt is a British chef and restaurateur celebrated for his innovative culinary techniques and bold approach to cooking. He was a co-owner of Corton in New York City, where he achieved two Michelin star ratings, and was the subject of the documentary A Matter of Taste: Serving Up Paul Liebrandt. Prior to launching Corton in 2008, he gained experience at prominent New York establishments such as Atlas, Gilt, and Papillon.
Born on 26 August 1976 in Salisbury, Rhodesia (present-day Harare, Zimbabwe), Liebrandt grew up in London. He honed his skills in prestigious restaurants throughout London and Paris before moving to New York in 1999.
Career
At age 15, Liebrandt contemplated following his father's footsteps into the British Army. After his parents divorced, he attended boarding school at St. George's School in England. His culinary career began in 1992 as a commis chef at L'Escargot in London. By 1995, he was working under Marco Pierre White at The Restaurant Marco Pierre White, then advanced to Raymond Blanc's two Michelin star establishment Le Manoir aux Quat' Saisons near Oxford. He subsequently joined Pierre Gagnaire's three Michelin star restaurant in Paris. In 1999, Liebrandt moved to New York to serve as a sous chef at Bouley Bakery.
Atlas
At just 24 years old in 2000, Liebrandt took on the role of executive chef at Atlas, located at 40 Central Park South, becoming the youngest chef to earn three stars from The New York Times. He departed following creative differences regarding the menu and transitioned to the bistro Papillon.
Papillon
While at Papillon, Liebrandt received a two-star review from The New York Times and became known for his unconventional style, including an unusual dining event where guests were bound and blindfolded—an experience staged only twice. He left after the restaurant abandoned his avant-garde offerings in favor of comfort food following the events of 9/11. Afterwards, he established the consulting company Veda Group and worked privately for notable figures such as Prince Andrew and Lord Rothschild.
Gilt
Gilt opened its doors in December 2005 within the former Le Cirque 2000 space at the New York Palace Hotel. Liebrandt was brought on as executive chef and crafted a menu that Thomas Keller praised as "light years" ahead of his own style. The restaurant earned a two-star review from The New York Times.
Corton
Following his tenure at Gilt, Liebrandt freelanced briefly before inaugurating Corton in Tribeca in October 2008. The restaurant was awarded two stars in the 2009 New York City Michelin Guide. Although his imaginative culinary style was somewhat moderated, Corton remained highly sought-after with reservations frequently booked months ahead and consistently positive critiques. The establishment closed in July 2013 when Liebrandt departed to open The Elm at Brooklyn’s McCarren Hotel & Pool.
A Matter of Taste
Liebrandt’s career over ten years in New York was documented in the film A Matter of Taste: Serving Up Paul Liebrandt, which premiered on HBO in June 2011 and received an Emmy nomination for Best Cultural Programming in 2012.
Food journalist Andrew Friedman authored a book about Liebrandt published by Clarkson Potter in 2013.
Liebrandt also appeared as a guest judge during Season 15 of Top Chef.
Awards
Throughout his culinary journey, Liebrandt has received significant accolades.
- Youngest chef awarded three stars, The New York Times, 2000
- Featured among The Best and the Brightest, Esquire, 2002
- Two Michelin stars for Corton, Michelin Guide, 2009
- Honored as Best New Chef, Food and Wine, 2009