Photo Credit: Peter Pioppo

Paul Liebrandt
455 Madison Ave
New York, NY 10022
(212) 891-8100

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Paul Liebrandt
GILT | New York

While Paul Liebrandt’s father had expected him to follow in his footsteps and enter into the British Special Forces, Liebrandt followed his love for cooking and went to Westminster to study the culinary arts. Working under such well established European chefs as Marco Pierre White, Raymond Blanc, and Pierre Gagnaire, Liebrandt developed a spontaneous and adventurous cooking style. Teaming up with David Bouley as Chef de Cuisine at Bouley Bakery, Liebrandt proved himself beyond dedicated. It was under his direction that the restaurant was awarded four stars by The New York Times in 1999. Next Liebrandt held the Executive Chef position at Atlas, where he received a three-star review from The New York Times, followed by Papillon, impressing and challenging New Yorkers with his hyper-inventive and trend-setting style at both. But it was at his most recent endeavor, Gilt, that Liebrandt firmly established his wild, inspired, and breathtakingly beautiful “couture cuisine,” tailored to New York City's most sophisticated palates.


Fish and Chips 2006
Chef Paul Liebrandt, formerly of Gilt – New York, NY
Adapted by

Yield: 4 Servings


  • 75 grams cooked, riced Yukon potato
  • 100 grams cooked salt cod
  • 1 clove garlic, confit
  • 5 grams minced chives
  • 5 grams minced parsley
  • 2 grams transglutaminase
  • 2 grams Bombay curry powder
  • Rice flour
  • Egg white
  • Dry potato flake
  • Peanut oil, for frying
  • Malt vinegar powder

Combine the potato, cod, garlic, herbs, transglutaminase and curry powder. Mix and chill, and weigh out 25-gram portions. Roll in plastic to form a ball, and chill to set. Roll the balls in rice flour, dip in egg, and roll in the potato flake. Chill to set. Fry in peanut oil at 375° F until a light golden color. Dust with malt vinegar powder and serve.

Wine Pairing:

Chardonnay, Vineyard 8, Napa Valley, 2002

   Published: September 2006