Executive Chef, Bar Kabawa and Kabawa & Momofuku Culinary Lead

Born and raised in Barbados, Chef Paul Carmichael spent years working with chefs like Wylie Dufresne, Marcus Samuelsson and David Chang. He joined Momofuku at the now closed Má Pêche, and later became Executive Chef of Momofuku Seiobo in Sydney, Australia. Momofuku Seiobo was named Australia's Restaurant of the Year by Gourmet Traveller, one of Food & Wine’s World's Best Restaurants 2020, among other accolades. After a few years of travelling and cooking, Chef Paul joins Momofuku to play a key role in overseeing restaurant operations company wide, starting with Bar Kabawa and Kabawa in New York.

Chef Michael Harrison is an award-winning executive chef recognized for his culinary talents and extensive international experience. His culinary career has been shaped in the kitchens of world-renowned establishments, including Gleneagles Hotel (Scotland), Le Gavroche Restaurant (London), North Island Resort (Seychelles), Carambola Restaurant, Sandy Lane Hotel (Barbados), and the White Barn Inn (Maine). While at the White Barn Inn, he prepared dinner for former U.S. President George W. Bush and has cooked for notable celebrities including David and Victoria Beckham, Salma Hayek, and Mariah Carey to name a few.

Chef Harrison spent 18 months training under the helm of Chef Michel Roux Jr. at Le Gavroche Restaurant, the first Michelin Star restaurant in London. His career also includes professional stints in St. Lucia, Bermuda, and with Fairmont Hotels at the Royal Pavilion.

A recipient of numerous prestigious awards, Chef Harrison has earned A Barbadian Stalwart award for his contribution to tourism, Governor General’s Award for Culinary Excellence and Barbados Chef of the Year, along with multiple gold, silver, and bronze medals across Barbados and the Caribbean. In 2013 he managed the Barbados Culinary Team at the Taste of the Caribbean competition in Miami, where the team was awarded Caribbean Team of the Year.

Chef Harrison made history as the first Barbadian Executive Chef at Cobbler’s Cove, a Relais & Châteaux property, where he led the team to win Restaurant of the Year. He also designed and led the culinary team for the state visit of Prince Harry during Barbados’s 50th Anniversary of Independence. His work has been featured in cookbooks, magazines, and newspapers, including inclusion in “99 Inspirational Chefs in North America, South America and the Caribbean.”

As Group Executive Chef for Ocean Hotels he oversaw the culinary programs for Sea Breeze Beach House, Ocean Two Resort & Residences, and South Beach Hotel. A committed culinary ambassador for Barbados, Chef Harrison has promoted Caribbean cuisine at events and markets across Brazil, Germany, the UK, the U.S. (New York, Boston, Philadelphia), Panama, Cuba, and throughout other Caribbean Islands. He has also headlined at the Barbados Food and Rum Festival in the past.

Chef Michael Harrison continues to innovate and elevate Caribbean cuisine through culinary leadership, international collaboration, and his dedication to excellence.

Chef Kamilia Callender is a culinary professional with expertise in Barbadian and Brazilian cuisine, specializing in pastry arts. With a Bachelor's degree in Gastronomy, certification in International Cuisine, and a postgraduate degree in Baking and Pastry Arts, she brings a wealth of knowledge to her craft.

Currently based in Brazil, Chef Callender works at the Embassy of Botswana, where she's immersed in traditional Setswana cuisine. Her global culinary perspective is further enriched by explorations in wagashi, the art of making traditional Japanese sweets.

As a personal chef, she has catered for various events, serving distinguished guests from the Caribbean islands, Europe, and the United Nations High Commissioner for Refugees. She has also represented Barbados in local Brazilian programs such as Projeto Paladar International and Programa Embaixada de Portas Abertas.

Blending island heritage with international influence, she's dedicated to creating dishes that celebrate culture, innovation, and excellence.

Ashley Quintyne is a passionate and dedicated mixologist with over a decade of experience in the hospitality industry, including seven years specializing in the art and science of mixology. Her journey behind the bar has been defined by continuous learning, creative exploration, and a commitment to excellence.

What sets Ashley apart is her fearless approach to flavor. She thrives on the challenge of pairing unexpected ingredients and discovering harmony within them—crafting cocktails that surprise and delight.

For Ashley, mixology is more than a skill; it’s an ever-evolving art form that demands curiosity, precision, and imagination.

Guided by the philosophy of a former work colleague, who once said “Where there is good, better can be achieved,” Ashley brings a mindset of lifelong learning to every cocktail she creates. She is always eager to grow, experiment, and push the boundaries of what’s possible in a glass.

Whether behind the bar, managing the floor or collaborating on beverage programs, Ashley Quintyne delivers experiences that are as memorable as they are masterfully mixed.

Chad Carter, known in nightlife and event circles as The Liquid Chemist, is a seasoned mixologist with over five years of experience crafting unforgettable cocktails. His journey began behind the bar at local nightclubs, where his flair for flavour and precision quickly set him apart. Chad’s approach to mixology is rooted in creativity and a deep appreciation for Caribbean ingredients, which he skilfully blends to create drinks that are as visually stunning as they are delicious.

Beyond the glass, Chad is a vibe curator. He believes that every cocktail is an opportunity to connect—with the culture, the moment, and the people. Whether he's serving at a high-energy festival or an intimate private event, Chad brings warmth, charisma, and a genuine love for interaction. His ability to engage guests and turn a simple drink into a shared experience is what makes his work truly memorable.

For Chad, mixology is more than a craft—it’s a form of chemistry that fuses flavour, emotion, and heritage. His motto, “I don’t just create cocktails—I create experiences that last a lifetime,” reflects his commitment to elevating every event he touches. With a growing reputation across the island and beyond, Chad Carter continues to inspire and innovate, one cocktail at a time.

Rohan Broomes is a budding mixologist from humble beginnings, out of Goodland, St. Michael, whose journey in hospitality began as a busboy at Bubba’s Sports Bar. His natural curiosity and imaginative spirit led him to discover a deep passion for storytelling through flavor, which he now expresses through the art and science of mixology.

Over the years, Rohan has worked in a range of hospitality environments—from fine dining at The Cliff Beach Club and Apes Hill Golf Resort, likewise Cobblers Cove Hotel, to vibrant culinary hubs like Cocktail Kitchen and Dis Ole House. His formal and intensive mixology training deepened his understanding of cocktail history, spirit production, and advanced bartending techniques.

Rohan’s creative approach involves crafting house-made syrups, bitters, and liqueur infusions using local ingredients, resulting in signature cocktails that surprise and delight.

Passion drives his innovation and creativity. He lives by the mantra "Bartending is not a job, mixology is an art, and this craft is now a part of me."

Currently serving as Senior Mixologist at Castle View Restaurant, Rohan continues to innovate, sharing his passion through crafted experiences both behind the bar and at events.

Rohan’s first job was in landscaping which he did for two years. Then he tried his hands in butchering for another two years but realized that it wasn’t for him either. Rohan then decided to complete a course in food & beverage, where he then got a job at the Almond Beach Village as a waiter. It was there his love for the hospitality industry began to grow. He had always loved to cook but in 2007 an opportunity arose at the Sandy Lane Hotel where they wanted an assistant bartender, so he grabbed it with both hands.

Rohan loves being a bartender, he loves the excitement of competing in bar and mixology competitions. After his first in-house competition, Rohan became “addicted” to the adrenaline rush he gained from competing. This meant he had to apply himself to mastering the level of mixology mastery that this level of his profession required. Over the years Rohan has competed in numerous competitions; he placed second in the Angostura Mix Master challenge in 2010 and 2011 and won the competition in 2012. That same year, he received the title of Barbados Bartender of the Year, where he was able to win a silver medal and the award for the most creative cocktail. Rohan also won the Angostura Mix Master Challenge local leg in 2013 and went on to win the regional competition, booking him a place at the Angostura Global Cocktail Challenge. Rohan retained his title of Bartender of the Year in 2014, giving him a chance to represent the Barbados Culinary Team at Taste of the Caribbean in Miami in the month of June, where he won Best Rum Drink and Best Non-Alcoholic Drink.

After being at Sandy Lane for a number of years, he got an opportunity in 2016 to go and work in the Middle East. Rohan started a new leg in his career in Abu Dhabi at the Hilton Hotel as a Beverage Manager overseeing three bars. Rohan worked there for fourteen months where he gained lots of international experience working with people from all over the globe. Every good thing must come to an end, so he decided to move closer to home, where he got an opportunity to work in Canouan, located in St Vincent and the Grenadines at the Pink Sand Club managed by Mandarin Oriental. It was a great pleasure for him to be back home as he is Vincentian by birth, to share his knowledge with everyone. After two years, he decided to move back to Barbados, which has been his home for over 30 years, to start a new job at Sandals Resorts Inc. In an effort to grow his career, after three years working at Sandals, he moved on to Ocean 2 Hotels, also located in Dover, Christ Church, where he holds the position of Bar Manager at the luxury hotel.

Rohan is by nature very quiet and reserved, but he is passionate about his craft. His ultimate goal is to one day combine the two areas of culinary arts that he loves—being a mixologist and being a chef—to become a Food and Beverage Director in the near future.