Paul Carmichael

Chef Paul Carmichael's culinary philosophy is rooted in creating a pan-Caribbean sanctuary, a "love letter" that transcends trend-chasing to embody the slow-simmered spirit of the islands. His aim with Kabawa is to deeply personal and represent the entire diverse region, spotlighting the culinary nuances of various islands rather than a singular, often marketed, perspective. His approach to culinary evolution is built upon profound respect for tradition: "It's understanding the source material through and through before you start changing it." Carmichael emphasizes that any innovation must maintain the core essence and evoke the authentic nostalgia of the original dish, a sentiment he considers vital and respectful to centuries of culinary heritage. He actively works to dispel misconceptions, asserting that Caribbean food is far more diverse than common stereotypes, and highlights the unifying African connections and shared regional dishes while celebrating distinct differences. Ingredient sourcing is meticulous, prioritizing "high quality" and "sustainably fished" local products, like the black bass from the Northeast. Carmichael seeks out "like-minded people" in his supply chain—fishermen and producers who are driven by "the craft and not really in it for the buck." This ensures not only the quality of his ingredients but also aligns with his ethical commitment to the environment and the integrity of the food system. Carmichael is also a guardian of the oral history of Caribbean food, acknowledging that much of this invaluable culinary knowledge resides with older generations. He champions the appreciation of indigenous Caribbean cuisine on its own merits, asserting its inherent excellence without needing to be compared to or overshadowed by other global cuisines, thereby preserving and honoring a rich, unwritten gastronomic legacy for future generations. Chef Paul Carmichael's technical mastery is characterized by a blend of deep regional authenticity and meticulous, slow-simmered precision. He approaches dishes with extraordinary patience, exemplified by the months-long development of his signature curry sauces to ensure they evoke a profound sense of regional nostalgia. His preparation techniques are detailed, such as drying black bass for a full day to achieve perfectly charred, crispy skin. His flavor profile and plating are centered on articulating the distinct regionality of Caribbean cuisine, often categorized by colonial groups, as seen with his English-speaking Caribbean-inspired black bass curry. The goal is to transport the diner, to create a dish that makes a person from the region exclaim, "Yo, this takes me back." Plating is refined yet understated, focusing on highlighting the intrinsic quality of ingredients, like simply grilling the black bass, then finishing it with seasoning pepper, oil, lime juice, and lime zest to brighten and enhance its flavors. Among his most legendary signature dishes, the Black Bass with Curry stands out as the embodiment of his ethos—a seemingly simple dish elevated by its regionality, the chef's patience, and a complex, months-in-the-making sauce. Other acclaimed dishes include the popular Goat dish and Chuletas Can-Can, frequently posted by diners. At Kabawa, a prix-fixe experience showcases his refined Caribbean vision, while Bar Kabawa offers a more casual yet equally artful selection of daiquiris and eight rotating patty fillings, including the recommended Solomon Gundy and okra patties.

Career

• Chef at Momofuku Seiobo, Sydney
• Executive Chef at Kabawa, New York, NY

Mentored by His father.