Paul Carmichael, Executive Chef of Momofuku Seiōbo
Paul is originally from the island of Barbados, where his first professional kitchen experiences were at Sandy Lane Resort and the Cliff Restaurant as a teenager. After graduating from the Culinary Institute of America, Paul relocated to New York City, where he worked in such kitchens as wd~50, Aquavit, Asiate, and the Tasting Room. He spent two years as the Executive Chef at Perla restaurant in Puerto Rico before returning to New York City in 2010 to join the Momofuku Má Pêche team as Sous Chef.
Paul was appointed the Executive Chef in October 2011, where he ran the kitchen four years. During this time, he was recognized as a James Beard Foundation Restaurant and Chef semifinalist for Best Chef NYC in 2014 and 2015, and was also nominated for Food & Wine Magazine’s People’s Best New Chef 2014.
In 2015, Paul moved to Sydney, Australia to become the Executive Chef of Momofuku Seiōbo.