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After seven successful years as executive chef at Momofuku Seiobo in Australia, chef Paul Carmichael has returned to New York City to unveil Bar Kabawa and Kabawa, where he is bringing Caribbean flavors to the global stage.
The dual concepts emerged from Carmichael’s enduring partnership with Momofuku. Bar Kabawa and Kabawa symbolize cultural reclamation projects aimed at elevating Caribbean cuisine to its rightful place within the culinary landscape—a vision that dates back to his childhood.
Taking Caribbean Flavors Beyond the Borders of Barbados
Carmichael’s rise to culinary stardom began in the sun-soaked shores of Barbados, where he discovered a natural talent for cooking at a remarkably early age.
“I started cooking at three,” Carmichael recalls. “It came so naturally to me that by age eight, I was already preparing meals for my family.”
Despite his innate ability, Carmichael’s natural cooking talent met opposition from his parents. Their concerns stemmed from their modest circumstances and the island’s slavery history, where kitchen work evoked the service roles they had fought to transcend.
To placate his parents’ concerns about a culinary career, Carmichael first obtained a computer programming degree from Barbados Community College before pursuing formal culinary education at the Culinary Institute of America in Hyde Park, New York.
“It was a means to an end for me to get my parents on board with me wanting to be a chef,” the Barbadian native says jokingly.
After graduating from culinary school, Carmichael’s early career took him through some of the most prestigious kitchens in New York City. He worked under renowned chefs like Marcus Samuelsson, Nils Norén and Wylie Dufresne—experiences that significantly shaped his culinary style and work ethic.
“To this day, I credit Chef Dufresne for unlocking my potential,” says Carmichael. “Nils also played a huge part in teaching me the value of persistence, consistency and determination.”
In 2018, Carmichael’s career took an international turn when he became head chef at Momofuku Seiobo in Australia. While in Sydney, he achieved significant accolades including Gourmet Traveller’s Chef of the Year and three hats from the Australia Good Food Guide, establishing himself as a global ambassador for Caribbean flavors and cuisine.
Don’t Call It a Comeback
Following his acclaimed tenure in Australia, the award-winning chef returned to New York City’s East Village neighborhood and is now at the helm of Bar Kabawa and Kabawa. Though connected physically, each venue offers a distinct experience celebrating different aspects of Caribbean cuisine.
While partnering with Momofuku has provided valuable support, the venues remain thoroughly shaped by Carmichael’s personal vision. Leading both the creative and operational aspects of the venues, the seasoned chef has navigated complex hurdles including design challenges, budget constraints and staffing issues, remaining engaged in solving problems across all aspects of the venues’ development.
“Obstacles are just part of the process in creating something meaningful,” says Carmichael. “What I’ve built here is my Caribbean love letter, telling a story through every detail of these spaces.”
Since its February 2025 opening, Bar Kabawa has attracted attention for its cuisine and its thoughtfully selected name “Kabawa,” which pays homage to the indigenous Kalinago people of the Caribbean.
The intimate, 24-seat bar features rich wooden details and upholstery motif accents, complemented by tropical art references. Centering the space are two custom artworks from Raelis Vasquez, which depict vibrant scenes from everyday life and culture.
Bar Kabawa concentrates on executing two items exceptionally well: patties and daiquiris. The patty menu features eight different varieties, ranging from traditional to innovative. While the beef, cod and bone marrow patty has emerged as the bestseller, other options include lobster, jerk goat and vegetable varieties like eggplant and the inventive tomato and raclette cheese patty.
Building on the classic Cuban daiquiri, the Caribbean cocktail selection offers creative variations such as a bay leaf daiquiri and a jerk daiquiri that incorporates elements of Jamaica’s famous cooking technique.
While Bar Kabawa functions primarily as an establishment with an assortment of island-inspired small bites, the adjacent Kabawa opened in March 2025 to provide a more refined dining experience. Its prix fixe menu features Caribbean classics with a twist, including rasta pasta, curry goat and jerk duck, drawing inspiration from Caribbean flavors spanning Cuba, Jamaica, Carmichael’s homeland of Barbados and other Caribbean nations.
RELATED: Shorne Benjamin Sets the Bar High for Caribbean Restaurants in Brooklyn
A Lasting Legacy
Carmichael built both restaurants on the principle that Caribbean cuisine should be available to everyone. Influenced by his own experiences as a young chef in New York surviving on limited funds, he intentionally developed a pricing model that remains financially approachable to patrons of varying economic means.
“I truly just wanted to create a space where most people can visit and feel part of the community,” the restaurateur explains.
Carmichael’s pan-Caribbean approach to developing a sprawling menu reinforces accessibility and inclusivity. His menus purposefully avoid concentrating on any single island or dish, instead celebrating regional diversity by developing dishes that provide equally compelling options for plant-based eaters and meat lovers.
Carmichael’s ultimate goal is to create a lasting legacy with his restaurants, supporting others and sharing his passion for Caribbean culture with the world.
“My dream is to eventually hand this restaurant to somebody else and tell them, ‘Now it’s your turn to take people on this journey and inspire others,’ ensuring Caribbean flavors and stories continue with integrity,” Carmichael shares.
For more information on Bar Kabawa and Kabawa, follow both venues through their joint Instagram account. You can also visit the location at 8 Extra Place, New York, NY 10003. Bar Kabawa is open Tuesday to Saturday from 5pm to midnight. Select reservations are available on OpenTable. Reservations are also recommended on OpenTable to enjoy Kabawa’s experience.
