After seven successful years as executive chef at Momofuku Seiobo in Australia, chef Paul Carmichael has returned to New York City to unveil Bar Kabawa and Kabawa, where he is bringing Caribbean flavors to the global stage.
The dual concepts emerged from Carmichael’s enduring partnership with Momofuku. Bar Kabawa and Kabawa symbolize cultural reclamation projects aimed at elevating Caribbean cuisine to its rightful place within the culinary landscape – a vision that dates back to his childhood.
Taking Caribbean Flavors Beyond the Borders of Barbados
Carmichael’s rise to culinary stardom began in the sun-soaked shores of Barbados, where he discovered a natural talent for cooking at a remarkably early age.
“I started cooking at three,” Carmichael recalls. “It came so naturally to me that by age eight, I was already preparing meals for my family.”
Despite his innate ability, Carmichael’s natural cooking talent met opposition from his parents. Their concerns stemmed from their modest circumstances and the island’s slavery history, where kitchen work evoked the service roles they had fought to transcend.
To placate his parents’ concerns about a culinary career, Carmichael first obtained a computer programming degree from Barbados Community College before pursuing formal culinary education at the Culinary Institute of America in Hyde Park, New York.
“It was a means to an end for me to get my parents on board with me wanting to be a chef,” the Barbadian native says jokingly.
After graduating from culinary school, Carmichael’s early career took him through some of the most prestigious kitchens in New York City. He worked under renowned chefs like Marcus Samuelsson, Nils Norén and Wylie Dufresne – experiences that significantly shaped his culinary style and work ethic.
“To this day, I credit Chef Dufresne for unlocking my potential,” says Carmichael. “Nils also played a huge part in teaching me the value of persistence, consistency and determination.”
In 2018, Carmichael’s career took an international turn when he became head chef at Momofuku Seiobo in Australia. While in Sydney, he achieved significant accolades including Gourmet Traveller’s Chef of the Year and three hats from the Australia Good Food Guide, establishing himself as a global ambassador for Caribbean flavors and cuisine.
By Marcus Avery Christon
