Momofuku Seiobo

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About Momofuku Seiōbo

Seiōbo is David Chang's first restaurant outside of New York City. David Chang and his restaurants have gained world-wide recognition for its innovative take on food and service, while supporting local, sustainable and responsible farmers and food purveyors. 

Paul Carmichael

Executive Chef Paul Carmichael is originally from the island of Barbados, where his first professional kitchen experience was at Sandy Lane Hotel. After graduating from the Culinary Institute of America, Paul relocated to New York City, where he worked in such kitchens as wd~50, Aquavit, and the Tasting Room.

He spent two years as the Executive Chef at Perla restaurant in Puerto Rico before returning to New York City in 2010 to join the Momofuku Má Pêche team as Sous Chef. Paul was appointed the Executive Chef in October 2011, where he ran the kitchen for four years.

During this time, he was recognised as a James Beard Foundation Restaurant and Chef semifinalist for Best Chef NYC in 2014 and 2015, and was also nominated for Food & Wine Magazine’s People’s Best New Chef 2014.

BEST FINE DINING RESTAURANT

Time Out Sydney Food Awards 2016

TWO HATS

Sydney Morning Herald Good Food Guide Awards 2016 & 2017

RESTAURANT OF THE YEAR

Gourmet Traveller Australian Restaurant Guide 2014 & 2016

METROPOLITAN RESTAURANT OF THE YEAR

Tourism Accommodation Australia (TAA) NSW Awards of Excellence 2016

AUSTRALIA'S TOP 100 RESTAURANTS

Australian Financial Review 2015 & 2016

BEST RESTAURANT BAR

Sydney Morning Herald Good Food Guide 2015

THREE STARS

Gourmet Traveller Australian Restaurant Guide 2015

THREE GLASSES

Gourmet Traveller Australian Restaurant Guide 2015

TOP THREE FOR DINING EXPERIENCES

Gourmet Traveller Australian Restaurant Guide 2015