Paul Carmichael, Executive Chef

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.

Max Gürtler, Sommelier

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 completing his WSET Diploma and studying for the CMS Advanced Certificate. He started at Momofuku Seiōbo in 2017.

In his spare time, he enjoys cooking and is a big Bayern Munich fan.

Kylie Javier Ashton, General Manager

Born and raised in Sydney, Kylie has worked in Sydney’s top restaurants including Tetsuya’s and Bentley Restaurant & Bar. She was part of the original Taste of Young Sydney team, and was awarded Restaurant Manager of the Year in the inaugural Women in Foodservice Awards 2017. She joined Momofuku Seiōbo in 2012.