Paul Liebrandt

About

Paul is a highly respected British chef who has cooked for some of the world’s most esteemed restaurants and chefs including Marco Pierre White at his Michelin three-star restaurant, Raymond Blanc at Le Manoir Aux Quat’Saisons in Oxford, and Richard Neat at the two Michelin star Pied a Terre.

Paul has spent time working under Pierre Gagnaire at his three-star restaurant in Paris, France before moving to New York City where he worked with David Bouley at Bouley Bakery. He has been profiled in Vogue, Men’s Health, W Magazine, UK Sunday Telegraph, and many others. In 2009, Food & Wine Magazine named him one of the Best New Chefs in the United States. His 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 cooking his way through some of the most illustrious kitchens in Europe, Paul Liebrandt worked under Marco Pierre White and Pierre Gagnaire at their eponymous three-star Michelin restaurants. He also worked under Raymond Blanc at his Le Manoir aux Quat’Saisons and at the London outpost of Jean-Georges Vongerichten’s Vong. Still seeking to expand his culinary repertoire, Liebrandt looked to yet another continent, and yet another innovative chef, traveling to New York to work with David Bouley as chef de cuisine at Bouley Bakery.

In fall 2000, Liebrandt left Bouley Bakery for an executive chef position at Atlas, where he became the youngest chef to ever earn three stars from The New York Times. 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.”

In 2001, Liebrandt became director of Papillon, where his innovative cuisine delighted the crème de la crème of high society, including Lord Rothschild and His Royal Highness, Prince Andrew. Liebrandt continued honing his skills and culinary style at Gilt—where he won a 2006 StarChefs.com Rising Star Chef award—before finally opening his own restaurant, Corton, in 2008.

Since opening, Corton’s modern French menu—melding tradition of classical cuisine with a contemporary, personal approach to ingredients and technique and a graphic visual style—has earned Liebrandt well-deserved attention. In its inaugural year alone, the restaurant was honored with two Michelin stars, three stars by The New York Times, and was named one of Esquire’s “Best New Restaurants” of 2009. More recently, Corton was nominated as “Best New Restaurant” in the United States by the James Beard Foundation.

In 2011, Paul Liebrandt was also the subject of a documentary entitled A Matter of Taste: Serving Up Paul Liebrandt. It was directed by Sally Rowe and premiered on HBO on June 13, 2011.

Paul launched his newest venture, The Elm restaurant in Brooklyn, in 2013, serving up provocative French cuisine. Unlike the refined setting of Corton, The Elm takes a more casual approach, adopting an industrial aesthetic with exposed beams, modern light fixtures, and a 30-foot wood framed vine installation.

Paul Liebrandt is a superstar chef and a magnificent speaker and presenter who is always in demand at events and for corporate entertainment up-and-down the country.