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

People in this episode

Host: Food & Wine

Guest: Paul Carmichael

Topics covered

• cooking
• restaurant industry
• mentorship
• Barbados
• culinary journey

Keywords

• Paul Carmichael
• Kabawa
• mentors
• restaurant
• Barbados

Mentioned in this episode

Organizations: Food & Wine, Kabawa

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