The Bombay Canteen Co-owner Floyd Cardoz dies of Covid-19 in New York, Industry shows Grief

Chef Floyd Cardoz was tested positive for Covid-19 on 18th March.
  • Nusra Deputy Features Editor
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Chef Floyd Cardoz the Co-Owner and the Culinary Director at The Bombay Canteen died of Covid-19 in a hospital in New York.

Cardoz was 59 and was born and brought up in Mumbai before moving culinary school in Switzerland and later moved to New York City.

Chef Floyd Cardoz was tested positive for Covid-19 on 18th March.

He was the co-owner of two popular restaurants in Mumbai – the Bombay Canteen and O Pedro. He had recently launched his third venture, the Bombay Sweet Shop in partnership with The Hunger Inc., the brand that runs both The Bombay Canteen and O Pedro in Mumbai.

Chef Cardoz was here in Mumbai for the launch of his newest restaurant and to celebrate the 5th anniversary of the popular The Bombay Canteen.

In an Instagram post on March 18, he said that had admitted himself to hospital in New York, where he lived, since he was feeling feverish.


The Hunger Inc, had earlier put out a statement confirming that the restaurateur-chef had tested positive for the virus in New York, “As a precautionary measure we have informed the Health Department in Mumbai about the same,” it said. “We are also reaching out personally to people who have interacted with him during his visit to India, so they can take necessary medical advice should they indicate any symptoms [fever, cough, shortness of breath] and or [put themselves in] self-quarantine.”

The Bombay Canteen

“When I was in the US, Chef Floyd Cardoz was nothing less than a Godfather of modern Indian cuisine in the US and Tabla was like a pilgrimage for any aspiring chef,” shared Celebrity Chef Ranveer Brar on his Insta post.


Adding to the same, Global- Indian Chef Vineet Bhatia posted, “A pioneer, maverick and a brilliant chef who showcased Indian food to the world through his restaurant in NYC and now in India with The Bombay Canteen and O Pedro, was fortunate enough to cook under him as a trainee in mid 80’s and met him numerous time at his (NYC) and my restaurant in London.”