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.