Annual Cooking for a Cure
Thank you to everyone who attended our past Annual Cooking for a Cure events.
Proceeds directly support the Young Scientists of tomorrow, by placing underserved high school students in biomedical research laboratories where they will have the opportunity to work alongside world-class researchers. This unique partnership between healthcare educational institutions and The Young Scientist Foundation will provide budding researchers with tools and skills to discover the cures of the future for cancer and other diseases.
Chef Johnny Besch
Chef Johnny Besch has traveled the country extensively to apprentice under and learn from some the best chefs in the business. During his nine years in the Pacific Northwest, Johnny was sous chef at the fine dining restaurant Epicure and then chef de partie at The Heathman Restaurant & Bar for Knight/Master Chef Philippe Boulot. Now, back home to plant his roots and officially hang his hat, Johnny has joined Sancerre Hospitality to open their Chicago-based flagship restaurant, BLVD, in the West Loop.
Chef Ravin Patel
Chef Ravin Patel graduated from the French Culinary Institute of New York and quickly joined the ever-changing New York City culinary scene and worked with notable chefs in reputable restaurants. The first few restaurants Chef Patel worked for taught him valuable insight and gave him a perspective into the culinary world. It was his time as a line cook and chef tournad for Danny Meyer’s Michelin starred restaurant, The Modern, where he gained his true knowledge and understanding of fine-dining food. In 2013, he became executive chef and later that year earned four-stars in all categories from the Sacramento Bee. In March 2014, Patel moved into the role of Executive Chef for Selland Family Restaurants.
In Memoriam
Chef Floyd Cardoz
Chef Floyd Cardoz was a celebrated Indian-American chef whose culinary influence spanned New York City, India, and the world. Born and raised in Bombay, India, Cardoz began his career after attending culinary school in his native city. He later refined his skills at Les Roches in Switzerland before moving to New York City, where he worked under the legendary Chef Gray Kunz at Lespinasse.
In 1997, Cardoz partnered with Danny Meyer’s Union Square Hospitality Group to open Tabla, a groundbreaking contemporary Indian restaurant that introduced sophisticated Indian flavors to American fine dining. His innovative approach married the exotic spices of his heritage with Western techniques, earning widespread acclaim including numerous James Beard Foundation nominations for Best Chef. From 1998 to 2010, Tabla became a culinary landmark and receive numerous accolades including 3 stars from Ruth Reichl.
Cardoz continued to push boundaries with ventures such as North End Grill and White Street in Manhattan, and The Bombay Canteen in Mumbai. In 2016, he opened Paowalla in Soho, New York, a casual modern Indian restaurant celebrating his Goan roots and showcasing his seamless integration of Indian flavors with local ingredients.
A passionate educator and author, Cardoz wrote two cookbooks: One Spice, Two Spice (2006), which demystified Indian flavors for home cooks, and Flavorwalla (2016), which shared his signature style and love for bold, approachable cooking. His talent and charisma earned him four James Beard Award nominations and victory on Season 3 of Bravo’s Top Chef Masters in 2011, cementing his status as a culinary icon.
Beyond the kitchen, Cardoz was deeply committed to philanthropy, working with organizations such as Share Our Strength, City Harvest, C-CAP, and Madison Square Park Conservancy. Known for his infectious enthusiasm and warm personality, he inspired countless chefs and made Indian cuisine accessible and exciting for all. But it was the founding of the Young Scientist Foundation with his wife Mrs. Barkha Cardoz, Drs. Goutham Narla and Analisa DiFeo, and Mr. Andrew Castaldi that brought him the most joy.
Chef Floyd Cardoz passed away on March 25, 2020, from complications of COVID-19 after returning from filming Ugly Delicious in India. His legacy lives on through his restaurants, cookbooks, and the many lives he touched in both the culinary and medical and sciences worlds.
In 1997, Cardoz partnered with Danny Meyer’s Union Square Hospitality Group to open Tabla, a groundbreaking contemporary Indian restaurant that introduced sophisticated Indian flavors to American fine dining. His innovative approach married the exotic spices of his heritage with Western techniques, earning widespread acclaim including numerous James Beard Foundation nominations for Best Chef. From 1998 to 2010, Tabla became a culinary landmark and receive numerous accolades including 3 stars from Ruth Reichl.
Cardoz continued to push boundaries with ventures such as North End Grill and White Street in Manhattan, and The Bombay Canteen in Mumbai. In 2016, he opened Paowalla in Soho, New York, a casual modern Indian restaurant celebrating his Goan roots and showcasing his seamless integration of Indian flavors with local ingredients.
A passionate educator and author, Cardoz wrote two cookbooks: One Spice, Two Spice (2006), which demystified Indian flavors for home cooks, and Flavorwalla (2016), which shared his signature style and love for bold, approachable cooking. His talent and charisma earned him four James Beard Award nominations and victory on Season 3 of Bravo’s Top Chef Masters in 2011, cementing his status as a culinary icon.
Beyond the kitchen, Cardoz was deeply committed to philanthropy, working with organizations such as Share Our Strength, City Harvest, C-CAP, and Madison Square Park Conservancy. Known for his infectious enthusiasm and warm personality, he inspired countless chefs and made Indian cuisine accessible and exciting for all. But it was the founding of the Young Scientist Foundation with his wife Mrs. Barkha Cardoz, Drs. Goutham Narla and Analisa DiFeo, and Mr. Andrew Castaldi that brought him the most joy.
Chef Floyd Cardoz passed away on March 25, 2020, from complications of COVID-19 after returning from filming Ugly Delicious in India. His legacy lives on through his restaurants, cookbooks, and the many lives he touched in both the culinary and medical and sciences worlds.