Chef Paul Liebrandt has built a reputation as one of New York’s most influential chefs with his contemporary take on classical French cuisine and his artistry with even the simplest of ingredients. Liebrandt’s newest venture–The Elm, located at King & Grove Williamsburg in Brooklyn–marks his first project outside of Manhattan, introducing a concept which focuses on forward-thinking French European fare. Earning a two-star review in The New York Times in 2013 as well as inclusion in Esquire magazine’s “Best New Restaurants” list in 2013, The Elm continues to garner praise.
As a teenager, Liebrandt cooked under some of the world’s most esteemed chefs in a number of Michelin-starred restaurants including Marco Pierre White’s eponymous restaurant; Raymond Blanc’s Le Manoir Aux Quat’Saisons and Richard Neat’s Pied à Terre. From there, Liebrandt made his way to the kitchen of Pierre Gagnaire. It was at this three-Michelin starred restaurant in Paris, where Liebrandt gained a mentor who helped transform him from a cook, to a chef.
Setting out to discover the ever-growing New York-dining scene, Liebrandt joined David Bouley as chef de cuisine at his Bouley Bakery in 1999. A year later, he accepted his first position as executive chef at Atlas restaurant on Central Park South. In November of that year, at the age of 24, Liebrandt became the youngest chef to receive a three-star review from 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 Atlas, Liebrandt accepted the executive chef position at Papillon, where he served innovative French cuisine for five years. Regular patrons included numerous high profile clients, such as Lord Rothschild and His Royal Highness Prince Andrew.
In 2006, Liebrandt joined the team at The New York Palace to open Gilt as executive chef and earned a two-star rating from The New York Times reviewer Frank Bruni.
As Executive Chef | Partner of Corton in TriBeCa, New York from October 2008 to June 2013. The modern French restaurant remained at the forefront of the New York and national dining scenes. Earning an array of awards including two Michelin stars in 2009, a three-star review in The New York Times in 2008, inclusion in Esquire magazine’s “Best New Restaurants” list in 2009, and a nomination in 2009 for “Best New Restaurant” by the James Beard Foundation. Food & Wine Magazine also named Liebrandt one of their “Best New Chefs” in 2009.
In 2011, HBO released A Matter of Taste: Serving up Paul Liebrandt, a documentary revealing ten years of the acclaimed chef’s career and life. Director Sally Rowe shared Liebrandt’s perspective in and out of the kitchen as she followed him along his career path.
To the Bone published by Random House in December 2013 is Paul’s meditation on the culinary life that blends elements of memoir and cookbook. Within the pages he shares the story of his own struggle to become a chef and define his personal style. Paul’s exploration of his culinary roots and creative development is punctuated throughout with dishes that mark the stages of his personal and professional life, all of them captured in breathtaking color photography, this is Paul Liebrandt’s literary tasting menu, a portrait of a chef putting it together and constantly pushing himself to challenge the way he, and we, think about the possibilities of food.
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