CULINTRO A Community for Restaurant Professionals
Chef Paul Liebrandt

Chef - Partner




Modern French

Signature Dishes
From the Garden
Gianduja Palette

About Working With This Chef

Days & Hours:
To Be Determined

Uniform Provided:
One can be provided if necessary

Insurance Required:
To be determined

Stages Taking On:
Per Day: 4  (2 for Pastry/ 2 for Savory)

Length of Each Stage Program:
3 months

Consider Hiring the Stage as an Employee:




For Applicants:

Expectations & Qualifications
Coming Soon

Mini Bio:

Liebrandt began his career in England, working with world-renowned chefs.  He worked under Marco Pierre White at his Michelin three-star restaurant and under Raymond Blanc at Le Manor Aux Quat' Saisons in Oxford.

Liebrandt traveled to Paris, where he studied under Pierre Gagnaire at his eponymous three-star restaurant. In 1999, he moved to New York as Chef de Cuisine at Bouley Bakery, earning Four stars from the The New York Times.

Liebrandt left Bouley in 2000 for the position of Executive Chef at Atlas. In November of that year, he became the youngest chef to be awarded three stars from The New York Times.

In 2005,  Liebrandt opened Gilt at the Villard House in New York City.

Fall 2008, Liebrandt opened Corton with renowned restaurateur Drew Nieporent. Liebrandt offers a culinary experience on par with the finest restaurants in an atmosphere that feels relaxed and intimate.

Paul receives wide-acclaim with profiles in Vogue and W Magazine,  In 2002, Esquire named Paul  "The Best and Brightest" of his generation in food and restaurants. 

Corton's highly acclaimed recognition in New York is shown with multiple awards in 2008 and 2009.  Of recent, Corton received 3 stars by The New York Times, 6 stars by Time Out, and 4 stars by New York Magazine. 

Mentors & Influences

Pierre Gagnaire


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Look through all of the Chefs taking part in the Stage program