Chef and Owner, Crumpet Consulting; New York, NY

Paul Liebrandt is chef and owner of Crumpet Consulting, a full-service consulting and advisory firm providing innovative and strategic consulting to the hospitality industry, with clients in the United States, Seoul, South Korea, Bangkok, Thailand, Dubai, U.A.E, and Tokyo, Japan. His food melds the tradition of classical cuisine with a contemporary, personal approach to ingredients and technique, and a uniquely graphic visual style. He rose to the forefront of the New York and national dining scene when he opened acclaimed restaurant Corton in October 2008, which was honored with two Michelin stars, three stars by The New York Times, and enshrinement in Esquire’s industry pantheon, its Best New Restaurants list, before closing. In 2009, Food & Wine named him one of the Best New Chefs in the United States. In 2013 Liebrandt opened The Elm in Brooklyn, which six weeks later was voted best new restaurant in the USA on Esquire’s Best New Restaurants list. In 2019 Liebrandt opened his first international restaurant in Bangkok, Thailand and founded the Crumpet Management group which consults and manages on multiple projects globally. Liebrandt has been profiled in Vogue, Men’s Health, W Magazine, UK Sunday Telegraph, W Magazine, and many others.  In 2011 the HBO documentary A Matter of Taste: Serving Up Paul Liebrandt was released, which garnered an Emmy nomination and won best documentary at the James Beard Awards in 2012. His first book To the Bone was published by Clarkson Potter in 2014. @paulliebrandt