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| restaurants = | prevrests = | television = | awards = | website = }} Paul Liebrandt was the chef and co-owner of Corton restaurant in New York and the subject of the documentary film, ''A Matter of Taste: Serving Up Paul Liebrandt''. Liebrandt is known for his daring cuisine, creativity and eccentric style, and has been awarded two Michelin stars. He previously worked at Atlas, Gilt and Papillon restaurants in New York, and in 2008 opened Corton.〔(【引用サイトリンク】 title=Bio at Corton )〕 Liebrandt was born in Harare, Zimbabwe (formerly Salisbury, Rhodesia) on August 26, 1976〔 and was raised in London, England. After accumulating experience in upscale restaurants in London and Paris, he moved to New York in 1999.〔 ==Career== At age 15, Liebrandt considered becoming an officer in the British Army as his father had done. After his parents divorced when he was eleven, he attended St. George’s boarding school in Hertfordshire, England.〔(【引用サイトリンク】url=http://topics.nytimes.com/topics/reference/timestopics/people/l/paul_liebrandt/index.html )〕 He moved out of his house in 1992 and began work as a commis chef at L'Escargot in London.〔(【引用サイトリンク】 title=Best New Chefs 2009: Paul Liebrandt )〕〔(【引用サイトリンク】 title=Timeline )〕 In 1995 he was a commis chef at Marco Pierre White, at a time when White was the youngest chef to be awarded three Michelin stars.〔(【引用サイトリンク】url=http://www.starchefs.com/chefs/rising_stars/2006/ny/html/bio_p_liebrandt.shtml )〕 Liebrandt later went to work for Raymond Blanc’s two Michelin star Le Manoir aux Quat' Saisons in Oxford, England.〔(【引用サイトリンク】url=http://www.starchefs.com/chefs/rising_stars/2006/ny/html/bio_p_liebrandt.shtml )〕 In 1999, Liebrandt moved to the New York, where he worked as a sous chef at Bouley Bakery.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Paul Liebrandt」の詳細全文を読む スポンサード リンク
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