Momofuku Seiōbo, Sydney, have debuted a new tasting menu from the culinary team led by Executive Chef Paul Carmichael.
Paul Carmichael, formerly the Executive Chef of Momofuku Má Pêche in New York City, relocated to Sydney this winter to take over the kitchen at Momofuku Seiōbo. During this transition, Paul focused on acclimating to Sydney and Australian ingredients while simultaneously developing the current tasting menu.
Veronica Trevizo, formerly a Development Chef for the Momofuku Lab and Sous Chef at Momofuku Noodle Bar, has also relocated to Sydney to assume the position of Sous Chef at Seiōbo. The new multi-course tasting menu draws inspiration from the bounty of Australian ingredients and the diverse backgrounds of the culinary team.
“When I first arrived, I took the time to get to know the city, the culture, and the cuisine,” says Paul Carmichael.
“Having access to new ingredients and the invitation to be creative in a new space has been a unique opportunity. I’m just excited for our guests to experience the menu that our team has been working so hard to create. It is truly a collaborative menu inspired by Australian ingredients. I am still learning about all that Sydney has to offer and really look forward to being a part of the culinary community.”