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. His most recent restaurant, Corton, at which he is Chef and Owner, has been at the forefront of the New York and national dining scene since opening in October 2008, having been honored with two Michelin stars, three stars by The New York Times, and enshrinement in Esquire magazine's industry pantheon, its Best New Restaurants list.
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 Manoir Aux Quat'Saisons in Oxford, and Richard Neat at the two Michelin star Pied a Terre. 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.”
After leaving Atlas, Liebrandt cooked at Papillon, then for numerous high profile clients including Lord Rothschild and HRH Prince Andrew. He continued to hone his style at Gilt before opening Corton in 2008. In addition to the aforementioned honors, Corton was nominated as Best New Restaurant in the United States by the James Beard Foundation.
Liebrandt 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.