• Restaurant: Momofuku Seiōbo
  • Role: Executive Chef
  • Hats: 3

Paul was born and raised on the tiny Island of Barbados and grew up as the middle child of three boys in a family of musicians and cooks. Growing up in this family, there was no doubt that the Executive Chef of Momofuku Seiōbo was destined to cook ‘soul food’.

As a teenager, Paul’s first experience in a professional kitchen was at Sandy Lane Hotel in Barbados. Paul went on to complete his formal training at the Culinary Institute of America and after graduating, he went on to hone his skills learing from many “hospo” humans across many kitchens including Wd~50, Aquavit, Asiate, and the Tasting Room before serving as executive chef at Perla in Puerto Rico. In 2010, Paul started working for the Momofuku group in NYC at Má Pêche before making the move to Australia in 2015 to take over the Executive Chef position at Momofuku Seiōbo.

After arriving at Momofuku Seiōbo, Paul wanted the food philosophy to pay honour to his Caribbean heritage by fusing influences from Barbados with the finest of Australian ingredients. And it’s working… Paul has been named Gourmet Traveller 2020 Chef of the Year. Congratulations, Paul!