PAUL LIEBRANDT

As a teenager growing up in London, Liebrandt cooked for some the world’s most esteemed restaurants and chefs. 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. He opened his first restaurant Corton in 2008, which was awarded two Michelin and was nominated as “Best New Restaurant in the United States” by the James Beard Foundation. In 2013, Liebrandt opened The Elm in Brooklyn, which after six weeks was voted best new restaurant in the US in Esquire magazine’s “Best New Restaurants” list. His first book, To the Bone, was published in December 2013.