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Celebrated chef Paul Carmichael is known for his bold flavours and innovative take on Caribbean cuisine, having honed his skills in notable restaurants around the world including wd~50, Aquavit, the Tasting Room in New York, and Perla in Puerto Rico. His passion for food started at home in Barbados which led him to formal training at the Culinary Institute of America. After a stint at Momofuku Group’s Má Pêche in New York, Carmichael was the executive chef at Momofuku Seiobo in Sydney from 2015 to 2021.
