Paul is from Barbados where his first professional kitchen experiences were at Sandy Lane Hotel. After graduating from the Culinary Institute of America, Paul worked in kitchens such as Wd~50, Aquavit, Asiate, and the Tasting Room before serving as executive chef at Perla in Puerto Rico. He returned to New York in 2010 to join the Má Pêche team first as sous chef then as the executive chef. In 2015, Paul moved to Sydney to become the executive chef of Seiōbo.
Born and raised in Sydney, Kylie started working in restaurants when she joined Tetsuya’s doing admin, then worked her way onto the foh and staged in the kitchen. She has worked at Bentley restaurant & bar and was part of the original taste of young Sydney team. She joined Momofuku Seiōbo in 2012.
Raised in Sydney and Hong Kong, Ambrose grew up in a family of passionate home cooks, especially his grandmother. He attended Le Cordon Bleu, found his passion for wine and is currently completing his WSET diploma. Ambrose joined Seiōbo in 2013. He likes fish.