Paul Carmichael is the visionary and chef behind acclaimed Kabawa and Bar Kabawa in the East Village. The restaurant and bar are deeply personal and celebrated projects that offer a nuanced and distinct perspective on Caribbean cuisine. Every touch point — from the custom mosaics to the ingredient sourcing to the instrumental music — is intentional and thoughtful, tapping into chef Paul’s upbringing in Barbados to reflect the vibrant, welcoming spirit of a Caribbean home.

Both Kabawa and Bar Kabawa have received numerous accolades. Kabawa received a rare three-star review from The New York Times, which also named the restaurant #4 on “100 Best Restaurants in NYC 2025,” and in “The Restaurant List: Here are the 50 best places in America right now.” Esquire named it one of the “Best New Restaurant 2025,” and Paul honored as Best New Chef, and Eater named it “Best New Restaurant 2025″. Bar Kabawa has received a two-star review from The New York Times and was named one of PUNCH’s “Best New Bars 2025.”

Prior to opening Bar Kabawa and Kabawa, Chef Paul was the Executive Chef of Momofuku Seiobo in Sydney, Australia, named Australia’s Restaurant of the Year by Gourmet Traveller, and one of Food & Wine’s World’s Best Restaurants 2020, among other accolades.

Generously supported by Paul’s Groupies