Born and raised in Barbados, Chef Paul Carmichael spent years working with chefs like Wylie Dufresne, Marcus Samuelsson and David Chang. He joined Momofuku at the now closed Má Pêche, and later became Executive Chef of Momofuku Seiobo in Sydney, Australia. Momofuku Seiobo was named Australia’s Restaurant of the Year by Gourmet Traveller, one of Food & Wine’s World’s Best Restaurants 2020, among other accolades. After a few years of travelling and cooking, Chef Paul joins Momofuku to play a key role in overseeing restaurant operations company wide, starting with Bar Kabawa and Kabawa in New York.