[Paul Liebrandt]
Paul Liebrandt is the Executive Chef and Owner of Corton, his restaurant in Manhattan’s Tribeca neighborhood. His modern French menu melds the tradition of classical cuisine with a contemporary, personal approach to ingredients and technique. Corton celebrated its one-year anniversary in October 2009. In this inaugural year, the restaurant has been honored with two Michelin stars, three stars by The New York Times and named one of Esquire’s Best New Restaurants of 2009.
Paul has cooked in some the world’s most esteemed restaurants. He began his career in England, working under Marco Pierre White at his Michelin three-star restaurant and Raymond Blanc at Le Manor Aux Quat’ Saisons in Oxford.
Next, Paul traveled to Paris, where he worked for Pierre Gagnaire at his eponymous three-star restaurant. He then came to New York in 1999, where he worked with David Bouley, which soon earned four stars from the The New York Times.
In 2000, Paul was hired as executive chef of Atlas. In November of that year, at the age of 24, he became the youngest chef ever awarded three stars from The New York Times: critic William Grimes praised the young chef’s “daring, distinctive style,” likening him to “a pianist who seems to have found a couple of dozen extra keys.”
After leaving Atlas, Paul cooked for numerous high profile clients including Lord Rothschild and HRH Prince Andrew. And in 2005 he opened Gilt in the Villard House in New York City.
In 2002,
Esquire named Paul as the Best and Brightest of the next generation in food and restaurants. He was named one of
Gotham Magazine’s Top 100 Bachelors of 2009 and has also been profiled in
Vogue,
Men’s Health,
W Magazine and the
UK Sunday Telegraph.
[
TIMELINE]
EMAIL:
paul@paulliebrandt.com
