Paul Carmichael

Paul has worked in many exciting restaurants around the world including wd~50, Aquavit & the Tasting Room in NYC 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. From there his love of cooking has taken him all over the world where he has learnt from many "hospo" humans along the way. He started 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. His cooking at Seiōbo honours his Caribbean heritage. He was nominated for Good Food Guide’s Chef of the Year 2019 and Momofuku Seiōbo was awarded Gourmet Traveller Restaurant of the Year in 2017.

Glasshouse Kitchen: Spice 

Of The Moment - The Opening Night Party 

SchnittFest

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