Paul Carmichael and the Blessing of Uncle Clive
About this episode
Chef Paul Carmichael discusses his journey from Barbados to becoming the chef of the best restaurant in the U.S.
Chef Paul Carmichael traces his path from a teenage cook in Barbados to the chef behind Kabawa, which Food & Wine recently named the best restaurant in the U.S. He opens up about feeling like an impostor in top kitchens, the mentors (like Wylie Dufresne, Marcus Samuelsson, and David Chang) who shaped him, and the turning point that led him to “burn clean” and build a restaurant rooted in purpose, not pressure. Visit foodandwine.com/tinfoilswans for more Episode Art Courtesy of Paul C: Food & Wine / Paul Carmichael Learn more about your ad choices. Visit podcastchoices.com/adchoices
More episodes of Tinfoil Swans
- Wolfgang Puck and the Tennis Match With the Pope
- Regé-Jean Page and the Sloppy Tomato
- Tom Colicchio and the Shrimp Hazing Incident
- A New Season of Tinfoil Swans Starts March 31 With an All-Star Lineup
- Phil Rosenthal and the Eternal Fluffy Eggs
- Ruby Tandoh and the Spicy Dip Burgers
Explore listener stats, chart rankings, contacts and more on the Tinfoil Swans podcast page.