Paul Liebrandt

“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.