CHEF PAUL CARMICHAEL
EDUCATIONAL INSTITUTION: Culinary Institute of America (Hyde Park, NY)
BACKGROUND: Perla (San Juan, Puerto Rico), WD-50, Asiate, The Tasting Room, Aquavit, Momofuku Má Pêche(NYC)
CURRENTLY: Momofuku Seiōbo (Sydney, Australia)
WHY HE IS AMAZING: During the 4 years he was Executive Chef at Momofuku Má Pêche he was recognized twice as a James Beard Foundation Best Chef: NYC Semifinalist and was also nominated as Food & Wine Magazine’s People’s Best Chef.
He is currently the Executive Chef of Momofuku Seiōbo, David Chang’s first restaurant outside of NYC. Momofuku Seiōbo has received a plethora of awards including Gourmet Traveller Australian Restaurant Guide’s 2014 Restaurant of the Year.