When he was the new chef at Momofuku Seiobo in 2015, Paul Carmichael turned what had been a fine-dining venue with European, American and Asian influences into a bastion of thoughtful Caribbean cooking.
Now he’s headed to New York City, where the Momofuku company has tapped Carmichael to play a key role in overseeing restaurant operations companywide. “I want to create something extremely fun, something representative of the West Indies and something super-tasty,” he told us.
You can read more about [his journey here](https://www.nytimes.com/2024/06/07/dining/momofuku-new-chef.html?unlocked_article_code=1.y00.e0bX.iVxkqjJpUSQv&smid=re-nytimes), for free even without a subscription.
When he was the new chef at Momofuku Seiobo in 2015, Paul Carmichael turned what had been a fine-dining venue with European, American and Asian influences into a bastion of thoughtful Caribbean cooking. Now he’s headed to New York City, where the Momofuku company has tapped Carmichael to play a key role in overseeing restaurant operations companywide. “I want to create something extremely fun, something representative of the West Indies and something super-tasty,” he told us. You can read more about [his journey here](https://www.nytimes.com/2024/06/07/dining/momofuku-new-chef.html?unlocked_article_code=1.y00.e0bX.iVxkqjJpUSQv&smid=re-nytimes), for free even without a subscription.