Paul Carmichael

Originally from the island of Barbados, Paul Carmichael is passionate about preserving tradition and bringing people together over food.

Carmichael studied at the culinary institute of America before moving to New York City where he worked in kitchens at WD-50, Asiate and Aquavit. Carmichael took the plunge and moved to Sydney in 2015 and became executive chef at Momofuku Seiōbo where he is at home experimenting with Australian ingredients, discovering and learning to celebrate new flavours.

Momofuku Seiōbo was named 2016 Gourmet Traveller Restaurant of the Year under Carmichael’s leadership in the kitchen.

Glasshouse Kitchen: Spice

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