Paul Carmichael has worked in many acclaimed international restaurants including wd~50, Aquavit & the Tasting Room in New York City and Perla restaurant in Puerto Rico.
His formal training began at the Culinary Institute of America, but his true love and passion for food started at home in Barbados when he was only a toddler. A passion for cooking has taken him all over the world, learning from many cooks and chefs along the way.
Carmichael began working for the Momofuku group in NYC at Má Pêche in 2010 and landed in Sydney in 2015 to take over the executive chef position at Momofuku Seiōbo. He cooked at Seiōbo until the restaurant’s closure in 2021, honouring his Caribbean heritage across its celebrated menus.
