Paul in Coat

Inspiration

"A highly revved culinary engine… Mr. Liebrandt makes you use taste buds that other chefs ignore." - The New York Times

Chef Paul Liebrandt's food melds the tradition of classical cuisine with a contemporary, personal approach to ingredients and technique and a uniquely graphic visual style.

As a teenager growing up in London, England, Liebrandt cooked for some the world's most esteemed restaurants and chefs including Marco Pierre White at his Michelin three-star restaurant, Raymond Blanc at Le Manor Aux Quat' Saisons in Oxford, and Jean-Georges Vongerichten at the London outpost of Vong. He traces his turning point from cook to chef to a life-changing year he spent working under the brilliant Pierre Gagnaire at his eponymous three-star restaurant in Paris, France. Following that experience, Liebrandt moved to New York City in 1999, where he worked briefly for David Bouley, at Bouley Bakery.

In 2000, Liebrandt first became a chef in his own right at Atlas restaurant on Central Park South. In November of that year, at the age of 24, he earned the distinction of youngest chef ever awarded three stars by the New York Times: critic William Grimes praised his "daring, distinctive style," likening him to "a pianist who seems to have found a couple of dozen extra keys."

After leaving Atlas, Liebrandt cooked at Papillon, then for numerous high profile clients including Lord Rothschild and HRH Prince Andrew. He continued to hone his style at Gilt before opening Corton in 2008., Corton was awarded two Michelin stars in its angular year and was nominated as Best New Restaurant in the United States by the James Beard Foundation, also winning best new restaurant in the USA by Esquire magazine.

In 2013 Liebrandt opened his second restaurant The Elm in Brooklyn, which after six weeks of being open was voted best new restaurant in the USA in Esquire magazine's industry pantheon, its Best New Restaurants list.

Liebrandt w has been profiled in Vogue, Men's Health, W Magazine, UK Sunday Telegraph, Men's Health, W Magazine and many others. In 2009, Food & Wine Magazine named him one of the Best New Chefs in the United States. In 2011 the HBO documentary ‘A matter of taste- serving up Paul Liebrandt' was released which garnered an Emmy nomination and won best documentary at the James Beard Awards in 2012.His first book ‘ To the bone' was published by Clarkson Potter in December 2013. Paul Liebrandt lives in New York City.

  • Madrid Fusion Prep and Composition

    2012
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  • News and Documentary Emmy Awards NYC

    2012
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  • Ginza Nights Tokyo

    2012
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  • Sushi Master Araki Tokyo

    2012
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  • Live Squid Sashimi Tokyo

    2012
  • Brown River Wild Blowfish Seoul

    2012
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  • The Peak in Hong Kong

    2012
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  • Hong Kong

    2012
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  • Cooking for Dior Art Basel Miami

    2011
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  • The Duomo Milan

    2011
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  • Turks and Caicos

    2011
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  • The Rosetta Stone London

    2011
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  • Flying Over the North Pole

    2011
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  • Gunning It In Vegas

    2012
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Crumpet Consulting

Crumpet Consulting offers a variety of hospitality consulting services. From business evaluation to menu development and brand structuring, our clients will benefit from the comprehensive knowledge that Paul Liebrandt has to offer based on his successful career as a world renowned figure in the hospitality industry.

For inquiries please contact us at contact@paulliebrandt.com

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