Paul Carmichael

From Barbados to New York and now Sydney, Paul Carmichael isn’t afraid to take a chance and see what happens. The chef at Sydney fine-diner Momofuku Seiobo transformed the menu entirely when he took the reins in 2015, bringing in influences from his native Barbados and fusing them with Australian ingredients like marron and desert lime. His bold direction has earned the restaurant a slew of awards from food media. Don’t miss the chance to hear from a chef who’s done time at Momofuku Ma Peche, WD-50, Aquavit and more.