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. He was awarded Chef of the Year by Gourmet Traveller Restaurant Awards 2020 and Time Out Food Awards 2019.
Max was born in Berlin and moved to Australia in 2000. Starting his career in the kitchen as a chef, Max realised he had a passion for beverage and pursued a career in bartending working in some of Sydney’s top bars including the renowned Victoria Room. His interest in wine grew after working at Rockpool Group and has since focused his career as a Sommelier. He is currently studying for the CMS Master Sommelier Diploma. He started at Momofuku Seiōbo in 2017.
In his spare time, he enjoys cooking and is a big Bayern Munich fan.
Born and raised in Sydney, Kylie found her passion for restaurants working in some of Sydney’s best restaurants including Tetsuya’s and Bentley Restaurant & Bar. She has been part of many hospitality industry initiatives including the Taste of Young Sydney Collective, judging the Young Waiters competition for the national Appetite for Excellence program and is the Sydney coordinator for Grow Assembly. She was nominated for Gourmet Traveller Maître D’ of the Year 2018; was awarded Restaurant Manager of the Year in the inaugural Women in Foodservice Awards 2017 and received the National Service Excellence Award at the Good Food Guide Awards 2019. She joined Momofuku Seiōbo in 2012.