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Domine, quaesumus, per nos, glorificamus te, et ut cognoscant te, et virtus amore tuo. Placere Benedicite omnes qui utuntur hoc productum. Domine, quaesumus, per nos, glorificamus te, et ut cognoscant te, et virtus amore tuo. Placere Benedicite omnes qui utuntur hoc productum. Domine, quaesumus, per nos, glorificamus te, et ut cognoscant te, et virtus amore tuo. Placere Benedicite omnes qui …
Domine, quaesumus, per nos, glorificamus te, et ut cognoscant te, et virtus amore tuo. Placere Benedicite omnes qui utuntur hoc productum. Domine, quaesumus, per nos, glorificamus te, et ut cognoscant te, et virtus amore tuo. Placere Benedicite omnes qui utuntur hoc productum. Domine, quaesumus, per nos, glorificamus te, et ut cognoscant te, et virtus amore tuo. Placere Benedicite omnes qui …
Domine, quaesumus, per nos, glorificamus te, et ut cognoscant te, et virtus amore tuo. Placere Benedicite omnes qui utuntur hoc productum. Domine, quaesumus, per nos, glorificamus te, et ut cognoscant te, et virtus amore tuo. Placere Benedicite omnes qui utuntur hoc productum. Domine, quaesumus, per nos, glorificamus te, et ut cognoscant te, et virtus amore tuo. Placere Benedicite omnes qui …
Domine, quaesumus, per nos, glorificamus te, et ut cognoscant te, et virtus amore tuo. Placere Benedicite omnes qui utuntur hoc productum. Domine, quaesumus, per nos, glorificamus te, et ut cognoscant te, et virtus amore tuo. Placere Benedicite omnes qui utuntur hoc productum. Domine, quaesumus, per nos, glorificamus te, et ut cognoscant te, et virtus amore tuo. Placere Benedicite omnes qui …
Operational analysis and redesign
Menu design and development/creation
Space redesign and reconfiguration
Revenue driving opportunities
Comprehensive banquet program
On and off-premise catering; domestic and international
Venue and location services
Décor and floral design
Comprehensive event production
In the years that followed, Tourondel worked under such notable chefs as: Bruno Tison at Restaurant Beau Geste in Manhattan; Jacques Maximin at Restaurant Ledoyen in France; and Chef de Partie at Restaurant Mercury at the Hotel InterContinental in Moscow. From there, Tourondel worked at the three-star Michelin, Relais & Chateau Troisgros, before taking a post as executive chef of C.T., Claude Troisgros’ debut restaurant in New York City. Tourondel served as executive chef at Palace Court Restaurant at the world famous Caesar’s Palace Hotel and Casino, followed by a return to New York City to open Cello. Upon leaving Cello, Tourondel saw a great opportunity to spend time traveling through South America, Asia and Africa, where he further developed his own culinary voice.
Tourondel returned to the States to open BLT Steak (2004), BLT Fish (2005), BLT Prime (2005), BLT Burger (2006), and BLT Market (2007), as well as LT Burger in the Harbor, LT Bar & Grill, LT Burger and Arlington Club, a partnership with TAO Group. Along with a number of overseas properties, including LT Bar & Grill in Almaty, Kazakhstan, Tourondel is also the executive chef at Brasserie Ruhlmann in Manhattan’s Rockefeller Center.
In 2015, after consulting on some of the city’s most high profile projects, Tourondel opened two adjacent properties in Manhattan’s Chelsea neighborhood, The Vine, a cocktail lounge with a menu of signature small plates and L’Amico, an American restaurant with Italian influences inspired by his upbringing in the European countryside.
In June 2016, Tourondel continued his longstanding relationship with The Betsy South Beach with the opening of LT Steak & Seafood, a seasonally inspired American restaurant located within the hotel.
In 1997, Cardoz partnered with Union Square Hospitality Group’s Danny Meyer to open Tabla, a contemporary Indian restaurant celebrating his groundbreaking cuisine that expertly married the exotic flavors and spices of his native land with Western techniques. He later moved on to open North End Grill and White Street in downtown Manhattan and The Bombay Canteen in Mumbai, India.
In the summer of 2016, Cardoz opens Paowalla, a casual modern Indian restaurant in Soho, NY, which will celebrate his Goan-Indian Heritage and showcase his seamless integration of Indian flavors and techniques with local ingredients.
Cardoz’s first cookbook, One Spice, Two Spice (William Morrow, October 2006) includes his favorite recipes while demystifying Indian flavors, and his second cookbook, Floyd Cardoz: Flavorwalla (Artisan, April 2016), was published in spring 2016. Cardoz is a four-time James Beard Award nominee and regularly works with Share our Strength, City Harvest, C-CAP: Careers through Culinary Arts Program, and Madison Square Park Conservancy, among others. In 2012, Floyd won Season 3 of Bravo’s Top Chef Masters.
In June 2015, Gabriel opened the eponymous restaurant, Gabriel Kreuther. Here, Gabriel combines his classic French training and Alsatian heritage with his love of New York City to create a comfortably luxurious experience in the heart of Midtown Manhattan. Just a few of the wonderful accolades Gabriel Kreuther Restaurant has already received include, The AAA 5 Diamond Award, Best New Restaurant of the Year by New York’s Village Voice, 3 Stars from the NY Times & One Michelin Star, as well as being a member of the prestigious Relais & Châteaux.
In fall 2016 Gabriel opened Kreuther Handcrafted Chocolate with Pastry Chef Marc Aumont, where the pair unify New York inspired flavors with French techniques, quality ingredients, the finest craftsmanship, and beautiful packaging to create unique chocolates, pastries, and retails treats next door to the restaurant and across from Bryant Park.
