Floyd Cardoz, winner of 'Top Chef Masters', passes away after contracting COVID-19

Floyd Cardoz, the acclaimed chef, died on Wednesday in New Jersey at the age of 59. He had tested positive for the coronavirus.

A statement from Hunger Inc. Hospitality, where Cardoz served as culinary director, expressed deep sadness over his passing, saying, 'It is with great sorrow that we inform you of Chef Floyd Cardoz's death.'

Cardoz was diagnosed with COVID-19 on March 18 and was receiving treatment at Mountainside Medical Center in New Jersey, according to the statement.

In a 2017 interview with CBS, Cardoz shared his journey to becoming a chef: 'I originally wanted to be a biochemist. Then I read Arthur Hailey's 'Hotel', and it clicked. I’ve always loved food, and once I started cooking, I realized I had a natural talent for it.'

Born and raised in Mumbai, India, Cardoz trained at Les Roches culinary school in Switzerland before moving to New York City.

He became the executive chef at Tabla, the trailblazing modern Indian restaurant he co-founded with Danny Meyer in 1998, which earned him numerous awards and widespread recognition. He later took charge of Meyer’s North End Grill and won the third season of Bravo’s 'Top Chef Masters.'

Cardoz also launched Pao Walla in the heart of New York City’s Soho district, followed by the opening of Bombay Bread Bar, which shut down last year.

In addition to his U.S. ventures, Cardoz owned several popular restaurants in Mumbai, including Bombay Canteen, O Pedro, and Bombay Sweet Shop.

Cardoz 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).

On March 17, Cardoz checked himself into the hospital after experiencing symptoms of a fever.

He had just returned from India, where he was filming the Netflix series 'Ugly Delicious' alongside actor Aziz Ansari. On that same day, he shared a selfie on Instagram.

An Instagram post from Bombay Canteen on that day announced, 'Chef Floyd Cardoz (59 years), Culinary Director of Hunger, Inc., was admitted to a New York hospital with a viral fever. Having recently returned from Mumbai on March 8, he traveled via Frankfurt. His condition is being closely monitored, and we wish him a swift recovery.'

Chef and food icon David Chang shared his sorrow on Instagram after Cardoz’s death: 'Heartbroken by the loss of Floyd Cardoz to COVID-19. Rest in peace, Floyd... we will continue to honor your incredible legacy.'

TV chef and cookbook author Madhur Jaffrey expressed her shock and sadness, stating, 'I am in disbelief and deeply saddened.'

'He had such big dreams and was an innovator at heart. He was on the cusp of achieving so much more. To lose him like this, at the height of his career, is devastating,' Jaffrey shared.

Chef Preeti Mistry of Juhu Beach Club in Oakland also shared her thoughts on Cardoz’s life and legacy.

'I’ve always joked that the media acted as if he were the only Indian chef in the U.S.,' Mistry told Dinogo. 'But he was the one everyone turned to and admired. And now he’s gone, and it’s just incredibly heartbreaking. I’m furious about this virus and the world right now.'

Chef Michael Anthony, executive chef of Gramercy Tavern in New York, described Cardoz as 'an endless source of knowledge and inspiration.'

'His passing is a tremendous loss for the restaurant industry, and our deepest condolences go to his wife and two sons,' Anthony expressed.

Cardoz is survived by his mother Beryl, his wife Barkha, and their sons Justin and Peter.