Team

Floyd Cardoz

Floyd Cardoz

Executive Chef

Floyd Cardoz is the Executive Chef of North End Grill, the newest restaurant from Danny Meyer's Union Square Hospitality Group. Located in Manhattan's Battery Park City, North End Grill is a neighborhood gathering place for the residents of BPC and downtown communities, as well as the business people who work in the financial district and other nearby areas. The menu features the seasonal dishes with an emphasis on seafood. 

Formerly, Floyd was the executive chef of Tabla, a groundbreaking New Indian restaurant located in the Flatiron district. With Floyd at the helm, Tabla received numerous accolades including a three star review from The New York Times. The restaurant also spawned an entirely new category of modern Indian restaurants across the country. After 12 incredibly rewarding years, Tabla closed its doors in December 2010.

Floyd began his career in his native Bombay, where he attended culinary school and interned in the kitchen of the Taj Mahal Intercontinental Hotel. To further his classic culinary technique, Floyd moved to Switzerland, and spent his days at the hotel management and culinary school, Les Roches. Floyd later moved to New York, and worked under Chef Gray Kunz of the venerable Lespinasse. During his seven years at the world-renowned restaurant, he rose from Chef de Partie to Executive Sous Chef.

In 2006, Floyd wrote his first cookbook, One Spice, Two Spice (Clarkson Potter). In 2009, he launched a line of meals for online grocer Fresh Direct. He is also the consulting chef for El Verano Taqueria located at Citi Field, home of the New York Mets, and Nationals Park in Washington, D.C.

Actively engaged in the community beyond the walls of his restaurants, Floyd received the "Humanitarian Award of the Year Award" from Share Our Strength in 2007. In 2011, Floyd received the title of Top Chef on Bravo’s Top Chef Masters series, winning the grand prize of $100,000 for his charity of choice, the Young Scientist Cancer Research Fund at New York’s Mount Sinai School of Medicine.

Floyd's website is floydcardoz.com.

Kevin Richer

Kevin Richer

General Manager

Born and raised on Long Island, Kevin discovered a love for cooking at an early age. When he wasn’t pursuing his passion for baseball, Kevin loved spending time with his mother in the kitchen, making his first foray in to the hospitality industry at age 12. After high school, Kevin applied to the Culinary Institute of America (CIA) where he received a Bachelor's degree in Hospitality Management in 2004. Upon graduation, Kevin immediately began working at Union Square Hospitality Group's ground-breaking New Indian restaurant, Tabla. Beginning as a server assistant, he worked his way up to server, floor manager, Service Director and Beverage Director over five years. In 2009, Kevin was promoted to Assistant General Manager. Kevin then served as the opening General Manager of Untitled, located at the Whitney Museum of American Art. Kevin is thrilled to be the opening GM of North End Grill, where he is again working alongside Chef Floyd Cardoz.

Tracy Obolsky

Tracy Obolsky

Pastry Chef

Tracy Obolsky’s unlikely path to pastry began in the art world, where she graduated from Pratt Institute in 2004 with a Bachelor of Fine Arts in Illustration. After her time at Pratt, Tracy began experimenting with her grandmother’s recipes. Although she was very young when her grandmother passed away, Tracy found a way to connect with her through following her grandmother’s carefully typed recipe cards for French Coffee Cake, Prune Cake, and a multitude of other 1950s-style desserts. Her background in design slowly began to emerge via her budding passion for pastry, which eventually led her to attend the French Culinary Institute in 2007.

Tracy’s first pastry position was Pastry Sous Chef at Borough Food and Drink, where she quickly ascended to the role of Pastry Chef. She moved on to Madison and Vine, where she oversaw all pastry production and later helped establish the pastry department for the first Five Napkin Burger. After a stint at Cookshop in 2008, she joined the team at General Green in Brooklyn, where she developed the recipes for Greene Ice Cream, which The New York Times dubbed "the holy grail of all ice creams in New York City." In 2010, at the age of 27, she assumed the position of Pastry Chef at Esca, where she worked for four years before becoming Pastry Chef of North End Grill in 2013.

When she’s not in the kitchen, Tracy enjoys snowboarding, surfing, watching the Rangers, playing with her dog, listening to live music, and hanging out in Brooklyn.

Mia Van de Water

Mia Van de Water

Wine Director

Mia began her career in the restaurant industry at the age of 16, when she started bussing tables and working backstage at a dinner theater in Boulder, CO. From there, she attended Emerson College in Boston, MA and worked at a restaurant called Sonsie, where she progressed from host to maître d’ to server. It was during her time at Sonsie that Mia’s love for wine blossomed, as a portion of the restaurant was converted to a wine bar, the wine list grew from 50 selections to 220, and representatives from wineries started visiting the restaurant to give tastings and teach the staff.

When Mia later made the decision to move to New York City, she wanted to work at a restaurant with an outstanding wine program. Turning to Wine Spectator for ideas, Mia learned about Union Square Cafe. Soon after, she joined Union Square Cafe as a server and stayed there for nearly 4 years. In 2012, Mia joined North End Grill as a server and soon after she became the staff’s first wine server. Several months later, she was promoted to manager and in April of 2013 she became Wine Director.

During her time at North End Grill, Mia has overseen the expansion of the wine list from 120 to 240 selections. Currently, Mia is focused on building out a cool, off-the-beaten-path American list that includes rare, little known grapes being made really well for a reasonable price. She is also teaching a ‘Bordeaux vs. Burgundy’ class in the Union Square Hospitality Group wine program. Since educating the staff is really important to Mia, she writes up a weekly beverage education packet that is discussed at North End Grill’s daily line-up. Mia’s beverage education program has turned into a major part of why aspiring restaurateurs and sommeliers come to work at North End Grill, which makes her very proud. Mia is a Certified Sommelier and she is currently studying for the Advanced Exam in the Court of Master Sommeliers.