Floyd Cardoz has come a long way from his first day at the Taj Mahal Inter-Continental Hotel in Mumbai, where his first assignment was to peel a 440-pound bag of onions. Apparently that wasn't enough to change his mind about a career in food because he spent more time training in Switzerland, then took jobs at restaurants in Zurich and New York before signing on as executive sous chef at Lespinasse. After five years there, he jumped ship, opening Tabla and its more casual sibling, ...

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