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, where he was trasformed 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.
After Atlas, Liebrandt accepted the executive chef position at Papillon. 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
With a desire to launch his own restaurant, Liebrandt opened Corton in TriBeCa, New York in October 2008. Since then, the modern French restaurant has earned 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.
Liebrandt recently left restaurant Corton to focus on his new project The Elm which opened in July 2013.
- 2 Michelin stars, restaurant Corton
160 N 12th Street