Paul Liebrandt

Paul Liebrandt
Chef Paul Liebrandt
Born	(1976-08-26) August 26, 1976 (age 40) Harare, Zimbabwe (formerly Salisbury, Rhodesia)
Website	paulliebrandt.com
Culinary career
Cooking style	Modern French
Rating(s) Michelin stars
Previous restaurant(s) The Elm (2013 - 2015) Corton (2008 - 2013) Gilt, New York (2005 - 2006) Papillon, New York (2001 - 2003) Atlas, New York (2000 - 2001) Bouley Bakery, New York (1999-2000) Pierre Gagnaire, Paris (1996-1998) Le Manoir aux Quat' Saisons, Oxford (1994-1996) L'Escargot, London, England (1992-1994) Restaurant Marco Pierre White, London Pied à Terre, London
Award(s) won Two Stars, Corton, Michelin Guide, 2009 Best New Chef, Food and Wine, 2009 The Best and the Brightest, Esquire, 2002 Youngest Three Star Chef, New York Times, 2000

Paul Liebrandt is a chef and restaurateur. He was the co-owner of Corton restaurant in New York and the subject of the documentary film, A Matter of Taste: Serving Up Paul Liebrandt. Liebrandt is known for his daring cuisine, creativity and eccentric style, and has been awarded two Michelin stars. He previously worked at Atlas, Gilt and Papillon restaurants in New York, and in 2008 opened Corton.

Liebrandt was born in Harare, Zimbabwe (formerly Salisbury, Rhodesia) on August 26, 1976 and was raised in London, England. After accumulating experience in upscale restaurants in London and Paris, he moved to New York in 1999.

At age 15, Liebrandt considered becoming an officer in the British Army as his father had done. After his parents divorced when he was eleven, he attended St. George’s boarding school in Hertfordshire, England. He moved out of his house in 1992 and began work as a commis chef at L'Escargot in London. In 1995 he was a commis chef at Marco Pierre White, at a time when White was the youngest chef to be awarded three Michelin stars. Liebrandt later went to work for Raymond Blanc’s two Michelin star Le Manoir aux Quat' Saisons in Oxford, England. In 1999, Liebrandt moved to the New York, where he worked as a sous chef at Bouley Bakery.

In 2000, Liebrandt became executive chef at Atlas at 40 Central Park South, where at age 24, he was the youngest chef ever to earn a three star review from The New York Times. He quit over a disagreement with the owners about the menu at Atlas and went to work at the bistro, Papillon.