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Paul Liebrandt began his career working under some of the top chefs in England, including Marco Pierre White at his three-star Michelin restaurant in London, and Raymond Blanc at his two-star Michelin restaurant in Oxford, Le Manoir aux Quat’ Saisons.



After reaching a certain point in those kitchens, Liebrandt decided to expand his gastronomical view and traveled to Paris, where he worked under Pierre Gagnaire at his eponymous three-star Michelin restaurant for a year. Still seeking to expand his culinary repertoire, he traveled to New York, going to work with David Bouley as chef de cuisine at Bouley Bakery. It was under Liebrandt’s direction that Bouley Bakery was awarded four stars by The New York Times in 1999.



Liebrandt left Bouley Bakery in 2000 in search of an executive chef position, which he found at Atlas. By the fall of that year, he had developed one of the most innovative and trend setting restaurants in Manhattan, and went on to receive three stars from The New York Times critic William Grimes, becoming the youngest chef ever to be awarded three stars at the age of 23. Upon leaving Atlas in 2001, Liebrandt became the director of the restaurant Papillon, which earned two stars from The New York Times.



In 2002, Liebrandt took a hiatus from the New York restaurant scene to cook for numerous high-profile clients abroad including Lord Rothschild and HRH Prince Andrew. In 2003 he founded the Veda Group, a New York-based restaurant consulting firm. Most recently, Liebrandt launched his first solo restaurant in New York, Gilt, which gained recognition for its avant-garde, cross-cultural menu devoted to the principles of spontaneity and diversity. Having departed from the Gilt kitchen in August of 2006, Liebrandt is in search of his next culinary adventure.



Courtsey: http://www.starchefs.com/chefs/rising_stars/2006/ny/html/bio_p_liebrandt.shtml

 
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Paul Liebrandt
Paul Liebrandt began his career working under some of the top chefs in England, including Marco Pierre White at his three-star Michelin restaurant in London, and Raymond Blanc at his two-star Michelin
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Chef Paul Liebrandt of Gilt-New York Rising Star on StarChefs.com
Paul Liebrandt: Well, I couldnt sing or dance! My father was in the British Special Forces and wanted me to follow in his footsteps, which I found really
http://www.starchefs.com/chefs/rising_stars/ 2006/ny/html/bio_p_liebrand...
 
Interview with Paul Liebrandt | Food & Wine
Interview with Paul Liebrandt. Gilt, New York City. What's your favorite new ingredient? Tapioca maltodextrin. It's a tapioca derivative in powder form.
http://www.foodandwine.com/articles/interview-paul-liebrandt
 
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