What chef Paul Carmichael is doing next (hint: it’s not a restaurant)

Chef Paul Carmichael has flown under the radar in the 12 months since award-winning Momofuku Seiobo closed. But for his first professional step since serving his last tasting menu at Sydney’s two-hat restaurant last June, Carmichael is skipping the spiky end of fine dining to create home-cooked meals.

The chef has entered a new home-cooked meal start-up, Fix, a joint venture between the Fink Group (Quay, Bennelong) and Stix, chef David Allison’s catering company that produces first-class meals for Qantas.

The link between the two hospital heavyweights will intersect at events, Stix Farm in Hawkesbury, the Stix cafe in Marrickville (which reopens June 29) and a new cafe open in Hunters Hill in a few months.

Jeremy Courmadias and David Allison at Stix Farm in Cumberland Reach.

Jeremy Courmadias and David Allison at Stix Farm in Cumberland Reach. Photo: Louie Douvis



Fink chief executive Jeremy Courmadias says Fix meals will be available online from August, as well as at Stix cafes. Consumers will delight in meals designed by Quay’s chef Peter Gilmore and Firedoor’s Lennox Hastie, and they’ve also recruited talent including chef Analiese Gregory and Carmichael.

“[They’ll be labelled] Fixed by Analiese Gregory and so on,” says Courmadias. “We are also very excited to welcome Palisa Anderson to the platform in the not-too-distant future.”

It will be interesting to see how the role of recruited talent like Carmichael develops within the new joint venture. It is certainly ambitious in its breadth. Quay’s former co-chef Brian Murray is running the Stix kitchen.

Stix Farm will supply products to Fink restaurants and compost their organic waste.

Stix Farm will supply products to Fink restaurants and compost their organic waste. Photo: Provided



Stix Farm will be a vital part of bringing the two companies together, both as a supplier of products to Fink restaurants and as a destination for their organic waste.

“We are in the process of replanting crops after another recent heavy rain,” says Courmadias, “but we already have beautiful seasonal vegetables in the greenhouse, including Tuscan kale, chives, beets and broccoli, which will provide Fink and Stix.”

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