World-renowned chef Floyd Cardoz died Wednesday in New Jersey at age 59. Cardoz had tested positive for the CCP virus.
“It is with deep sorrow that we inform you of the passing away of Chef Floyd Cardoz,” according to a statement from Hunger Inc. Hospitality, where Cardoz was the culinary director.
Cardoz tested positive for CCP virus on March 18 and was being treated for it at Mountainside Medical Center in New Jersey, the statement said.
Raised in Mumbai, India, Cardoz went to Les Roches culinary school in Switzerland before coming to New York City.
He later opened Pao Walla in New York City’s Soho neighborhood, and followed that up with Bombay Bread Bar, which closed last year.
Cardoz also had restaurants in Mumbai—Bombay Canteen, O Pedro and Bombay Sweet Shop.
The chef was the author of two cookbooks: “One Spice, Two Spice: American Food, Indian Flavors” (2006) and “Floyd Cardoz: Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love” (2016).
Cardoz admitted himself to the hospital on March 17 after feeling feverish.
Another Instagram post from Bombay Canteen from that day read, “Chef Floyd Cardoz (59 years), Culinary Director, Hunger, Inc was admitted into hospital in New York with a viral fever. Chef Floyd who was earlier in Mumbai left the city on March 8 for New York via Frankfurt airport. He is being closely monitored for his condition and we wish him a speedy recovery.”
Cardoz is survived by his mother Beryl, wife Barkha and sons Justin and Peter.