Paul Carmichael

Executive Chef at Momofuku Seiobo
Participating in their CEO CookOff

SEE WHAT CEO COOKOFFTM IS ALL ABOUT

I'm helping OzHarvest raise $3,000,000 to feed those in need in the OzHarvest CEO CookOff

I'm participating in OzHarvest's 2019 CEO CookOff, where top CEOs, chefs and companies work together to make a difference to Australia’s most vulnerable and reduce food waste.

We'd love your support in helping our organisation reach our fundraising goal! Every $1 donated to OzHarvest means they can deliver 2 meals to those in need.

Watch the video to see what this means to the people OzHarvest helps.

Stay tuned for the journey!

My Bio

Paul is originally from the island of Barbados, where his first professional kitchen experiences were at Sandy Lane Resort and the Cliff Restaurant as a teenager.  After graduating from the Culinary Institute of America, Paul relocated to New York City, where he worked in such kitchens as wd~50, Aquavit, Asiate, and the Tasting Room. He spent two years as the Executive Chef at Perla restaurant in Puerto Rico before returning to New York City in 2010 to join the Momofuku Má Pêche team as Sous Chef.

Paul was appointed the Executive Chef in October 2011, where he ran the kitchen four years. During this time, he was recognized as a James Beard Foundation Restaurant and Chef semifinalist for Best Chef NYC in 2014 and 2015, and was also nominated for Food & Wine Magazine’s People’s Best New Chef 2014. In 2015, Paul moved to Sydney to become the Executive Chef of Momofuku Seibo. 

My Achievements

$5,000 raised – Halfway there!

$10,000 raised – Target reached!

Target Increased

$50,000 raised!!!

My Company Champions