""When I started cooking professionally, even in my own country, it wasn't even the food that was in restaurants. When I did Seiobo in 2015, I couldn't name a restaurant doing Caribbean food.""
""Carmichael, who prefers to see it as 'dining well' rather than 'fine dining,' is working to shine a light on the entire Caribbean, not just his home country, revealing how the region's history of colonization and slavery is present in its food.""
""Maison Passerelle -the jewel among his five concepts there-harnesses his Haitian roots and, more broadly, the French diaspora. Think cane syrup-glazed duck with tamarind jus and coffee-rubbed steak frit.""
New York City offers a wide variety of food options, including a growing presence of Caribbean fine dining. Chef Paul Carmichael, originally from Barbados, opened Kabawa, which features a prix fixe menu highlighting Caribbean dishes. He aims to represent the entire Caribbean and its historical influences on food. Chef Gregory Gourdet at Printemps also emphasizes his Haitian roots through his culinary creations, showcasing the richness of the French diaspora in his dishes. Both chefs are redefining Caribbean cuisine in the fine dining landscape.
Read at Robb Report
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