Paul Carmichael

Dennis Ngo, chef-owner of Di An Di and pho specialist, shares pho fundamentals and stock technique. Paul Carmichael, chef behind Kabawa with broad restaurant experience, talks menu development and laminated baked-patty methods. They compare sandwich breads, mayo choices, sourcing quirks, and R&D limits in short, lively conversations.

Paul Carmichael, the culinary brain behind Momofuku's Kabawa, shares his journey from leading restaurants in Australia to infusing Caribbean flavors in NYC. Marguerite Zabar Mariscal, the Momofuku Group's CEO, discusses the unique challenges of opening in difficult neighborhoods and the essence of their restaurant's identity. They delve into the charm of phone-only reservations and the importance of local patrons, while highlighting memorable dishes and the creative process behind Kabawa's vibrant design.

Paul Carmichael, Chef of Kabawa and Bar Kabawa, previously won accolades as Chef of the Year at Momofuku Seiōbo. He shares his culinary journey and dives into the richness of Caribbean cuisine, dispelling myths and celebrating its diverse heritage. The conversation explores the creative process behind opening his restaurants, the joy of communal dining experiences, and the emotional connections that food can foster. Carmichael also provides insights on pairing drinks with Caribbean dishes and expresses his optimism for the cuisine's bright future.