-B Swaminathan (publisherchefbharath@gmail.com)
New Jersey: Chef Floyd Cardoz (59), co-owner of the Bombay Canteen and O Pedro restaurants in Mumbai recently died of Covid-19 (Corona Virus) in a hospital in The United States recently.
Celebrity restaurateur-chef Floyd Cardoz who was in Mumbai recently for the opening of the third establishment by Hunger Inc, The Bombay Sweet Shop has been tested positive for COVID-19. Cardoz was in Mumbai until March 8, after getting contracted the virus 10 days earlier, and that he had admitted himself in a hospital in New York.
Cardoz, studied culinary arts in Mumbai and later at Les Roches in Switzerland, had started ‘Tabla’, the fine-fine Indian restaurant, and later El Verano Taqueria and North End Grill. In 2014, he opened White Street. His first big imprint in the city came in 2015 when he opened The Bombay Canteen in Lower Parel. In 2016, Cardoz created a flutter in NYC with Paowalla, which he shut down in 2018 to reopen as the Bombay Bread Bar. The chef returned to India to open the Goan fine-dine O Pedro in BKC to redefine the state’s cuisine, and most recently with The Bombay Sweet Shop, that reimagines Indian mithai with influences from across the country.
His last Instagram post right from the hospital beds reads: “Sincere apologies everyone. I am sorry for causing undue panic around my earlier post. I was feeling feverish and hence as a precautionary measure, admitted myself into hospital in New York. I was hugely anxious about my state of health and my post was highly irresponsible causing panic in several quarters. I returned to New York on March 8th via Frankfurt.”
Hunger Inc, the company that runs the restaurants, said in a statement: “It is with deep sorrow that we inform you of the passing away of Chef Floyd Cardoz (59 years), Co-Founder, Hunger Inc. Hospitality, on March 25, 2020 in New Jersey, USA. He is survived by his mother Beryl, wife Barkha and sons Justin and Peter.
Related:
It has to be noted that the FSSAI, India’s apex safety authority has come up with the Dos and Dont’s Chefs and food handlers should follow. Click here to read the news:
FSSAI Comes Up Do’s, Dont’s For Chefs, Food Handlers
