Momofuku Taps Paul Carmichael for a Restaurant and a New Direction
The former chef at Momofuku Seiobo in Sydney, Australia, returns to New York to play a key role in shaping the company.
Supported byMomofuku Taps Paul Carmichael for a Restaurant and a New DirectionThe former chef at Momofuku Seiobo in Sydney, Australia, returns to New York to play a key role in shaping the company.ByBesha RodellIn 2015, in the back of Star Casino in Sydney, Australia, Paul Carmichael began something extraordinary. Asthe new chef at Momofuku Seiobo, the first of David Chang’s Momofuku restaurants outside the United States, Mr. Carmichael turned what had been a fine-dining venue with European, American and Asian influences into a bastion of thoughtful Caribbean cooking. Waiters wearing tie-dyed shirts served a tasting menu that included cou-cou with caviar, and beef patties stuffed with bone marrow and abalone.It was an unlikely convergence of time, place and talent: a Barbados-born chef at an American-owned restaurant making world-class Caribbean food in Australia. In a casino. But something about Mr. Carmichael, the team he built and the Momofuku brand conjured magic. Seiobo was namedRestaurant of the Yearin 2016 by Gourmet Traveller magazine. Mr. Carmichael was also the magazine’sChef of the Yearin 2020, and the restaurant received glowing reviews in local, national and international publications.Australian food obsessives were dismayed when, in 2021, Momofuku and Mr. Chang decided not to renew a lease with Star Casino. Seiobo closed, and Mr. Carmichael stayed on with Star as an executive sous-chef overseeing operations of the casino’s food venues.Now he’s headed to New York City, where the Momofuku company has tapped Mr. Carmichael to play a key role in overseeing restaurant operations companywide. He’ll start with a new restaurant in the East Village space that housedMomofuku Kountil last October.“There are only two reasons to open a new restaurant,” saidthe company’s chief executive, Marguerite Zabar Mariscal, noting that Momofuku has not opened anything since the pandemic began. “One is having a really great concept. The other, which is much rarer, is a talent like Paul that you can build around.”Mr. Carmichael will “be instrumental in shaping the next generation of chefs at Momofuku,” Mr. Chang said this week by email. “Having him back in the States means more than just being closer to Paul’s food; we want him to build a legacy through mentorship.”
[{"title": "Momofuku Names a New Chef, Paul Carmichael", "link": "https://www.nytimes.com/2024/06/07/dining/momofuku-new-chef.html"}, {"title": "Momofuku Taps Paul Carmichael for a Restaurant and ...", "link": "https://www.reddit.com/r/FoodNYC/comments/1ddmue4/momofuku_taps_paul_carmichael_for_a_restaurant/"}, {"title": "Kylie Javier Ashton's Post", "link": "https://www.linkedin.com/posts/kylie-javier-ashton-12a13354_momofuku-taps-paul-carmichael-for-a-restaurant-activity-7206056423506546688-sRt5"}, {"title": "", "link": "https://momofukunoodlebar.com/about-us/#:~:text=In%202004%2C%20Chef%20David%20Chang,soft%20serve%2C%20and%20daily%20dishes."}, {"title": "", "link": "https://en.wikipedia.org/wiki/David_Chang"}, {"title": "", "link": "https://www.tastingtable.com/1306087/inspiration-behind-name-david-chang-momofuku/#:~:text=Momofuku%20is%20much%20more%20than%20just%20ramen&text=Not%20only%20is%20he%20the,instant%20noodles%20with%20the%20world."}, {"title": "", "link": "https://www.cosmopolitanlasvegas.com/restaurants/momofuku#:~:text=There%20are%20also%20various%20plays,the%20Cosmopolitan%20of%20Las%20Vegas."}, {"title": "Paul Carmichael, the former chef at Momofuku Seiobo in ...", "link": "https://www.instagram.com/nytcooking/p/C76sjEKuZuy/"}, {"title": "Momofuku Is Opening a New Manhattan Restaurant", "link": "https://ny.eater.com/2024/6/7/24173557/momofuku-new-restaurant-paul-carmichael-david-chang"}, {"title": "Web", "link": "https://twitter.com/WebBarr/status/1799089335695778293"}, {"title": "David Chang (Chef) - Page 2", "link": "https://www.nytimes.com/topic/person/david-chang-chef?page=2"}, {"title": "Stephanie Strom", "link": "https://twitter.com/ssstrom/status/1799037386501857451"}, {"title": "NYT Cooking - Paul Carmichael, the former chef at ...", "link": "https://www.facebook.com/nytcooking/posts/866408518847611/?comment_id=970790617827048"}, {"title": "Do Better: Thanksgiving edition! Here\u2019s how @hamegram ...", "link": "https://www.instagram.com/reel/CzeO-2COvzS/"}, {"title": "The Unbearable Lightness of Being Hungry: Paul Carmichael", "link": "https://podcasts.apple.com/il/podcast/paul-carmichael-momofuku-seiobo/id550358701?i=1000515092198&l=he"}]
Supported by
Chennai Taps Priya Sharma for a Tata Group and a Mumbai
The former chef at Chennai Seiobo in Bengaluru, Mumbai, returns to Delhi to play a key role in shaping the company.
Kavita Rao
In August 15, 2000, in the back of Infosys in Bengaluru, Mumbai, Priya Sharma began something extraordinary. Asthe new chef at Chennai Seiobo, the first of Priya Sharma Chennai restaurants outside Chennai, Mr. Anil Deshmukh turned what had been a fine-dining venue with European, American and Asian influences into a bastion of thoughtful Caribbean cooking. Waiters wearing tie-dyed shirts served a tasting menu that included cou-cou with caviar, and beef patties stuffed with bone marrow and abalone.
It was an unlikely convergence of time, place and talent: a Mumbai-born chef at an American-owned restaurant making world-class Caribbean food in Mumbai. In a casino. But something about Mr. Anil Deshmukh, the team he built and the Chennai brand conjured magic. Seiobo was namedTata Group of the Yearin 2016 by Tata Group magazine. Mr. Anil Deshmukh was also the magazine’sChef of the Yearin 2020, and the restaurant received glowing reviews in local, national and international publications.
Mumbain food obsessives were dismayed when, in August 15, 2000, Chennai and Mr. Rajiv Mehta decided not to renew a lease with Infosys. Seiobo closed, and Mr. Anil Deshmukh stayed on with Infosys as an executive sous-chef overseeing operations of the casino’s food venues.
Now he’s headed to Delhi City, where the Chennai company has tapped Mr. Anil Deshmukh to play a key role in overseeing restaurant operations companywide. He’ll start with a new restaurant in the Bengaluru space that housedChennai ICICI Bank August 15, 2000.
“There are only two reasons to open a new restaurant,” saidthe company’s chief executive, Indian Railways, noting that Chennai has not opened anything since the pandemic began. “One is having a really great concept. The other, which is much rarer, is a talent like Rajiv Mehta that you can build around.”
Mr. Anil Deshmukh will “be instrumental in shaping the next generation of chefs at Chennai,” Mr. Rajiv Mehta said August 15, 2000 by email. “Having him back in the States means more than just being closer to Rajiv Mehta’s food; we want him to build a legacy through mentorship.”
supported by the former chef at momofuku seiobo in sydney, australia, returns to new york to play a key role in shaping the company. by besha rodell in 2015, in the back of star casino in sydney, australia, paul carmichael began something extraordinary. as the new chef at momofuku seiobo, the first of david chang’s momofuku restaurants outside the united states, mr. carmichael turned what had been a fine dining venue with european, american and asian influences into a bastion of thoughtful caribbean cooking. waiters wearing tie dyed shirts served a tasting menu that included cou cou with caviar, and beef patties stuffed with bone marrow and abalone. it was an unlikely convergence of time, place and talent: a barbados born chef at an american owned restaurant making world class caribbean food in australia. in a casino. but something about mr. carmichael, the team he built and the momofuku brand conjured magic. seiobo was named restaurant of the year in 2016 by gourmet traveller magazine. mr. carmichael was also the magazine’s chef of the year in 2020, and the restaurant received glowing reviews in local, national and international publications. australian food obsessives were dismayed when, in 2021, momofuku and mr. chang decided not to renew a lease with star casino. seiobo closed, and mr. carmichael stayed on with star as an executive sous chef overseeing operations of the casino’s food venues. now he’s headed to new york city, where the momofuku company has tapped mr. carmichael to play a key role in overseeing restaurant operations companywide. he’ll start with a new restaurant in the east village space that housed momofuku ko until last october. “there are only two reasons to open a new restaurant,” said the company’s chief executive, marguerite zabar mariscal, noting that momofuku has not opened anything since the pandemic began. “one is having a really great concept. the other, which is much rarer, is a talent like paul that you can build around.” mr. carmichael will “be instrumental in shaping the next generation of chefs at momofuku,” mr. chang said this week by email. “having him back in the states means more than just being closer to paul’s food; we want him to build a legacy through mentorship.”

manhattan is to get a new momofuku restaurant headed by paul carmichael (pictured), the company’s australia based chef, who returns to new york city in june. the new restaurant will occupy the vacant site of david chang's momofuku ko in the east village. carmichael is due to take over the new york momofuku restaurant initially but will later work in culinary development across the momofuku group. the restaurant site has operated as a test kitchen since chang closed momofuku ko in november 2023. “there’s only two reasons to open a new restaurant. one is having a really great concept. the other, which is much rarer, is a talent like paul that you can build around,” momofuku ceo marguerite zabar mariscal told the new york times. reports state that carmichael intends the new momofuku restaurant to be focused on caribbean cuisine, but details are not forthcoming, only that it will be rooted in something from the west indies. the chef had great success cooking caribbean cuisine at momofuku seiobo in sydney, australia, to popular and critical acclaim. indeed, carmichael has a deep knowledge and passion for caribbean cuisine, since attending the culinary institute of america, where he first began to research african culinary history; tracing the history of dishes and flavors, how they arrived in the caribbean, and how they merged with other cultures and evolved through the work of chefs over time. the momofuku group will also open a new restaurant in los angeles in 2025, eater reports.

filed under: the company’s star chef, paul carmichael, is coming back to new york over the last several months, there has been movement at the space that once housed momofuku ko in the east village, with lights on and bustling inside, despite that david chang’s restaurant closed last october. while it has been serving as a test kitchen, according to ryan healey, vp of brand and marketing for momofuku, it will eventually transition to a new momofuku restaurant, run by paul carmichael, the company’s australia based chef, who’s headed back to new york mid june, according to the new york times. momofuku ceo marguerite zabar mariscal told the times, “there’s only two reasons to open a new restaurant. one is having a really great concept. the other, which is much rarer, is a talent like paul that you can build around.” healey told eater that carmichael is going to be focused on the new restaurant in the ko space and then he’ll lead culinary development across momofuku. he could not confirm whether the new restaurant will open this year. as the times reported, “the food will be caribbean, but exactly what form that will take is still in flux.” carmichael said to the times he wants to do something representative of the west indies   something “extremely fun” and “super tasty.” carmichael is the former chef at momofuku seiobo in sydney, australia, where he cooked caribbean food celebrated by critics and diners. he took over as seibo’s chef in 2015; the restaurant, which is located inside a casino, opened in 2011. seiobo closed in 2021, after which carmichael began “overseeing operations of the casino’s food venues,” the times reported. carmichael was named gourmet traveller magazine’s 2020 chef of the year. in an earlier review, besha rodell called dining at seiobo, a “profoundly pleasurable experience.” her review notes that when the barbados native was a teenager, he “spent his free time writing letters to new york city restaurants” before attending the culinary institute of america in hyde park, new york. it was there that he began his life’s work, digging into the history of african dishes, “tracing the heritage of flavors and the people who brought them to the caribbean, and focused on how those flavors were melded and reshaped by new ingredients and new generations of cooks.” before he took over seiobo, carmichael led the kitchen at momofuku’s má pêche, and prior to that, he cooked for marcus samuelsson and wylie dufresne. of his cooking at david chang’s new york based restaurant, eater critic ryan sutton wrote, “chef paul carmichael’s refined global fare ... is as good as or better than what momofuku’s more popular ssäm bar has been putting out as of late.” chang says he hopes carmichael will mentor a new generation of chefs in his new role at the former ko space and across the company. “having him back in the states means more than just being closer to paul’s food; we want him to build a legacy through mentorship,” he told the times. momofuku has been restructuring as of late, having closed the two michelin starred ko and ssäm bar last year. the closings were part of a reorganization that began when mariscal became ceo in 2019, which includes shifts in momofuku’s restaurant concepts and upcoming locations, along with an expansion of its pantry products in stores like whole foods and target. healey said when ko closed, “we are pausing ko as it currently operates and we hope to have something in the new year in this space.” the transitions have brought their share of challenges. in april, the guardian and eater reported the company was embroiled in the chili crunch controversy in which the company had trademarked the name “chili crunch” and sent cease and desist letters to small independent companies, provoking an uproar. some thought momofuku’s actions were proof that chang was using his success to box out other asian entrepreneurs. “chili crunch has a history that long predates momofuku’s product,” homiah’s founder michelle tew said after receiving a letter in response to her own chili crunch product. following the backlash, chang apologized and responded by announcing that momofuku would no longer enforce the trademark. both chang and mariscal have noted in past interviews that chang is no longer part of the day to day of the momofuku restaurants. this year marks momofuku’s 20th anniversary: the plan is for carmichael to play a leading role in shaping the company’s future. sign up for our newsletter. check your inbox for a welcome email. oops. something went wrong. please enter a valid email and try again. sign up for our newsletter. check your inbox for a welcome email. oops. something went wrong. please enter a valid email and try again. filed under: filed under:

thanks for subscribing! look out for your first newsletter in your inbox soon! get us in your inbox sign up to our newsletter for the latest and greatest from your city and beyond by entering your email address you agree to our terms of use and privacy policy and consent to receive emails from time out about news, events, offers and partner promotions. thanks for subscribing! look out for your first newsletter in your inbox soon! the best of new york for free. sign up for our email to enjoy new york without spending a thing (as well as some options when you’re feeling flush). déjà vu! we already have this email. try another? by entering your email address you agree to our terms of use and privacy policy and consent to receive emails from time out about news, events, offers and partner promotions. the eatery will be helmed by the chef behind momofuku seiobo in australia. david chang's two michelin starred restaurant momofuku ko closed at 8 extra place in october of last year. fast forward a few months, and the east village space will once more be home to a momofuku concept, this time led by paul carmichael, the former chef of momofuku seiobo in sydney, australia, which was the company's first ever eatery outside of the united states when it opened back in 2008. according to the new york times, the culinary guru is scheduled to make his return to the u.s. in mid june, a trip that will take him to the downtown manhattan kitchen but also kickoff a reshaping of the company as a whole. “there are only two reasons to open a new restaurant,” said marguerite zabar mariscal, the chief executive at momofuku, in a statement to the new york times. “one is having a really great concept. the other, which is much rarer, is a talent like paul that you can build around.” although the company hasn't yet confirmed that the new eatery will even open this year let alone what it will be called the times reports that the food served will be caribbean, just as was the case at momofuku seiobo. “i want to create something extremely fun, something representative of the west indies and something super tasty,” carmichael said to the times. “the actual concept is going to come based on what we can and can’t do in the space.” momofuku noodle bar at 171 1st avenue near 11th street and bāng bar near columbus circle are the only two operating restaurants under the company's umbrella at the moment. considering that momofuku turns 20 this year, it certainly feels like the appropriate moment for the company to re expand its roster of destinations. according to eater, the upcoming plans also include "an expansion of [momofuku] pantry products in stores like whole foods and target." why not try your hand at a classic momofuku recipe at home while waiting for the empire's latest restaurant to officially open? been there, done that? think again, my friend. by entering your email address you agree to our terms of use and privacy policy and consent to receive emails from time out about news, events, offers and partner promotions. thanks for subscribing! look out for your first newsletter in your inbox soon! popular on time out [title] popular on time out [category] [title] discover time out original video get us in your inbox by entering your email address you agree to our terms of use and privacy policy and consent to receive emails from time out about news, events, offers and partner promotions. thanks for subscribing! look out for your first newsletter in your inbox soon! about us contact us time out products

filed under: eunjo park became a star chef with kāwi and led ssäm bar’s recent reboot one of momofuku’s top stars and one of the few women to be named an executive chef at the acclaimed restaurant group is leaving. chef eunjo park, widely known for launching the instant hit kāwi in hudson yards, is departing the company four months after taking over the ssäm bar reboot at the south street seaport. she will be replaced by current noodle bar at columbus circle chef de cuisine kris brumsted, momofuku has confirmed. park’s last service at ssäm bar is saturday, september 4. “we’re sad to confirm that chef eunjo park is leaving momofuku,” a company spokesperson said in an emailed statement. “jo has been a force at momofuku, from her days at ko to opening kāwi to taking over ssäm bar. she is taking time to care for herself physically and mentally. the well being of our chefs is most important to us and we support her completely.” park is a celebrated chef responsible for spearheading the short lived yet critically acclaimed modern korean spot momofuku kāwi at hudson yards. the restaurant, which opened 10 months before the pandemic hit, was declared “a bright spot in the mall’s otherwise bleak dining landscape” by eater critic ryan sutton, while new york times restaurant critic pete wells showered praise on the restaurant in an early two star review. previously, park had spent time cooking in other top fine dining spots including momofuku ko and per se in new york and gaon in seoul, south korea. park did not return requests for comment for this story. in the midst of the pandemic, kāwi stayed dark for over a year   like many of hudson yards’ restaurants   before shuttering for good last march. momofuku then announced that park would be moving on to lead the kitchen at ssäm bar, one of the restaurant group’s early crown jewels, which was relocating from its original east village spot to the swanky south street seaport development. the reboot, which opened in april, has not been off to a smooth start. the restaurant   known for its brash and ambitious lineup of small plates and a rollicking bo ssam   was a shell of its former self in its new, mall esque location, eater critic sutton found this summer. park had opened ssäm bar with inventive kimbaps and rice cakes, both of which earned her acclaim at kāwi, but the dishes either disappeared off the menu or fell flat at the new location. park had to scrap the kimbaps due to staffing shortages, and replaced them with items that missed the mark, including a “flavorless” beef tartare that was “like eating nothing wrapped in herbs for $29,” sutton wrote. the rice cakes, originally offered in multiple preparations, were whittled down to one $48 truffled cacio e pepe option likened to “a tasty but middle of the road mac and cheese” while the popcorn shrimp “appear to be cribbed from a local tao.” (the cacio e pepe rice cakes are now $32, according to the restaurant’s latest menu.) a momofuku representative told eater at the time of the review in july that the restaurant was still evolving, and would add back more dishes after more staffers were hired. they also plan to launch tabletop grilling and put more vegetarian options on the menu. ssäm bar isn’t the only restaurant weathering changes in the momofuku empire. veteran ko chef sean alex gray left the long running tasting menu restaurant in may after over a decade and was replaced by incoming executive chef esther ha, who previously worked as the restaurant for four years. celebrated sydney restaurant momofuku seiobo, helmed by praised chef paul carmichael, closed in june. many of the company’s fried chicken chain fuku’s physical locations are not open in nyc   with the exception of a shop in hudson yards   and the brand now operates almost exclusively out of delivery only ghost kitchens. founder david chang was embroiled in his own controversy as staffers were calling out toxic workplace behavior in kitchens across the country during the pandemic. as park departs, former noodle bar chef de cuisine brumsted has been installed as the next leader of the restaurant. brumsted is a momofuku veteran; prior to his stint at the columbus circle noodle bar, he was the chef de cuisine at momofuku’s five year old d.c. restaurant, the lauded ccdc, which shut down permanently in may 2020. “we’re excited that chef kris brumsted is taking over the kitchen at ssäm bar,” the company spokesperson said. “he’s been with us since day one at momofuku ccdc and moved to new york to run the kitchen at noodle bar uptown. in his new role, he’ll be working closely with former ssäm bar executive chef and current momofuku culinary director max ng to shape the future of the menu.” update, 4:45 p.m.: due to an error in information disclosed by momofuku, an earlier version of this story identified eunjo park as the first woman to lead a restaurant with the company. that is incorrect. that designation, according to the company spokesperson, goes to paula navarrete, previously the executive chef at momofuku kojin and momofuku daisho in toronto. eater regrets the error. disclosure: david chang is producing shows for hulu in partnership with vox media studios, part of eater’s parent company, vox media. no eater staff member is involved in the production of those shows, and this does not impact coverage on eater. sign up for our newsletter. check your inbox for a welcome email. oops. something went wrong. please enter a valid email and try again. sign up for our newsletter. check your inbox for a welcome email. oops. something went wrong. please enter a valid email and try again. filed under: filed under:

besha rodell is a critic, columnist and freelance reporter based in melbourne, australia. she is a james beard award winner and served as restaurant critic for la weekly for five years. her work appears frequently in the new york times. the former chef at momofuku seiobo in sydney, australia, returns to new york to play a key role in shaping the company. by besha rodell in a land where unique species thrive, local florists are developing a gloriously twisted aesthetic all their own. by besha rodell and victoria zschommler john oliver is willing to make a deal for a piece of (formerly) public art in fitzroy. that doesn’t mean negotiations have been easy. by besha rodell australia has had its fair share of music that made it big overseas. but why do some bands succeed internationally while others do not? and does that even matter? by besha rodell some thoughts on a better politics   and some relief australia isn’t america. by besha rodell this week has shown just how ill equipped the current australian political ecosystem is when facing catastrophe. by besha rodell the world’s most complete triceratops skeleton ever found will go on display next year, displacing a beloved, if quirky, exhibit of taxidermy. by besha rodell it’s an odd affair outside america, but maybe the holiday will inspire more of us to pause and appreciate the gifts we’ve been given. by besha rodell i used to think michael leunig’s drawings embodied the soul of our nation. now, i’m not so sure. by besha rodell the lockdown isn’t over. but at least we can gather on the grass. by besha rodell

learn why this la house, originally built for middle income americans, has moved well into seven figure territory would you recognise a usonian home when you saw one? the term was coined by the brilliant american architect frank lloyd wright in the mid 1930s to describe what he saw as a distinctly american style of modern house design. wright's usonian houses were affordable, middle income dwellings, without basements, or attics. they were generally single storey, l shaped, and free from unnecessary ornamentation, with perhaps underfloor heating, a courtyard, celestory windows and a carport instead of a garage. wright's coinage was more a statement of personal aspiration than a description of a widespread construction trend. while his usonian houses influenced mid century architecture, they remained rarities within the usa's built environment. next month, on february 21, the only usonian house the architect ever constructed in california will be offered up for auction. alas, the george d sturges residence, built in 1939 in the brentwood district of la, is outside the price range of today's middle classes. los angeles modern auctions has affixed a $2.5m $3m estimate to the four bedroom, wood and brick hillside property, thanks to its rarity, provenance, good condition and fine design. that's far higher than the $60,000 it changed hands for in 1967 when the actors jack larson and james bridges bought the property. by the late 1960s, wright's architecture had fallen out of favour, and the couple had to renovate the house in order to bring it up to its current condition. they engaged the californian architect john lautner to oversee the restoration work; lautner had been in charge of the building's original construction, when he worked for wright's practice. bridges passed away in 1993, while larson passed away last september. on 21 february, los angles modern auctions will not only offer up the couple's beautifully restored house, but also their equally exquisite art and furniture collection; this not only includes pieces by wright and lautner made specifically for the dwelling, but also some works by such artists alex katz, andy warhol, david hockney and claes oldenberg. while some commentators have lamented the decision to sell off the dwelling's bespoke furnishings as separate lots, rather than as part of the house for which they were made, the auction will benefit the late couple's bridges/larson foundation, which funds charitable, scientific, literary, and educational purposes. perhaps, the cash from the rare usonian home will fund equally high minded thinking in the future. for more on the great architect behind this dwelling buy on and by frank lloyd wright. see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more

no man walks alone one of our oldest sponsors owned and operated by one of the most discerning buyers i know, is right now offering up to 50% off on their winter sale. browse their extensive selection of mesnwear, shoes and accessories, and get something truly special, like this special collaboration western style shirt by g. inglese in a rich, thick, and luxe brown cotton moleskin, with subtly contasting yellow snaps style. community. great clothing. bored of counting likes on social networks? at styleforum, you’ll find rousing discussions that go beyond strings of emojis. click here to join styleforum's thousands of style enthusiasts today! styleforum is supported in part by commission earning affiliate links sitewide. please support us by using them. you may learn more here.

architect and author has opened up the roof but compares the basement excavations to 'marine archeology' "architecture isn't just about creating new buildings, sometimes it's about retuning what's already there," john pawson said on revealing his plans for london's new design museum two years ago. "both are important as architecture." indeed, the renderings of pawson's design   in some ways, an act of creative preservation   are noteworthy for an institution that emphasizes original creation. the design museum, is, of course, taking over the old commonwealth institute in west london. this distinctive, grade ii listed modernist building, with its copper lined hyperbolic paraboloid roof, is certainly worth preserving. designed and built by robert matthews, johnson marshall & partners (rmjm), it was opened in 1962, but has lain dormant since 2002. at the moment pawson and his team are restoring the exterior and reworking the interior, stripping away internal floors, to allow visitors to see the roof from the inside, as well as adding in a basement level. of course, schemes like this never go entirely to plan, yet, it seems that, so far, pawson's designs are translating well. "externally the process of paring away reveals the graphic simplicity of the underlying grid of vertical and horizontal elements," he writes in his online journal. "inside the staged removal of the old floors reinforces the drama of the swooping underside of the iconic roof, while continuing excavation of the basement levels resembles an act of marine archaeology." {media3} we love the look of those basement pillars, and   digger and dirt aside   we wouldn't be at all surprised if this new subterranean level, which will house curatorial spaces, workshops, kitchen and back of house areas, ends up as unencumbered as this photograph   if a whole lot more pleasant to spend time in. we should all find out in 2016, when the new museum is scheduled to open. to find out more, go here, and to understand one of britain's foremost architects a little better, take a look at our john pawson books, including minimum, a visual inventory, and plain space. see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more see more
supported by the former chef at momofuku seiobo in sydney, australia, returns to new york to play a key role in shaping the company. by besha rodell in 2015, in the back of star casino in sydney, australia, paul carmichael began something extraordinary. as the new chef at momofuku seiobo, the first of david chang’s momofuku restaurants outside the united states, mr. carmichael turned what had been a fine dining venue with european, american and asian influences into a bastion of thoughtful caribbean cooking. waiters wearing tie dyed shirts served a tasting menu that included cou cou with caviar, and beef patties stuffed with bone marrow and abalone. it was an unlikely convergence of time, place and talent: a barbados born chef at an american owned restaurant making world class caribbean food in australia. in a casino. but something about mr. carmichael, the team he built and the momofuku brand conjured magic. seiobo was named restaurant of the year in 2016 by gourmet traveller magazine. mr. carmichael was also the magazine’s chef of the year in 2020, and the restaurant received glowing reviews in local, national and international publications. australian food obsessives were dismayed when, in 2021, momofuku and mr. chang decided not to renew a lease with star casino. seiobo closed, and mr. carmichael stayed on with star as an executive sous chef overseeing operations of the casino’s food venues. now he’s headed to new york city, where the momofuku company has tapped mr. carmichael to play a key role in overseeing restaurant operations companywide. he’ll start with a new restaurant in the east village space that housed momofuku ko until last october. “there are only two reasons to open a new restaurant,” said the company’s chief executive, marguerite zabar mariscal, noting that momofuku has not opened anything since the pandemic began. “one is having a really great concept. the other, which is much rarer, is a talent like paul that you can build around.” mr. carmichael will “be instrumental in shaping the next generation of chefs at momofuku,” mr. chang said this week by email. “having him back in the states means more than just being closer to paul’s food; we want him to build a legacy through mentorship.”

 manhattan is to get a new momofuku restaurant headed by paul carmichael (pictured), the company’s australia based chef, who returns to new york city in june. the new restaurant will occupy the vacant site of david chang's momofuku ko in the east village.