Pioneering Refinement

Trends impact what chefs and restaurants do to an unbelievable degree. From the early days of French haute cuisine came the nouvelle approach. In contemporary times, we have seen fusion, molecular gastronomy, farm-to-table, fermentation, and more. These different themes dominated their respective periods—and fell off just as fast as they were proclaimed the next hot thing ...

A veteran in the game, Chef Paul Liebrandt has seen his share of rises and falls.

Originally hailing from London, England, he started cooking at 15 there as well as in Paris at numerous Michelin-starred kitchens. Then he decided to go to the United States—specifically New York—in 2000. Starting at the tender age of 24, he was able to put his feet down and run a number of successful restaurants in the City That Never Sleeps, including Atlas, Papillon, Gilt, Corton, and The Elm. Along the way, he also garnered countless national and international awards ...

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