Notable Restaurants
Immediately following graduation at the Culinary Institute, Carmichael began his restaurant career at Manhattan’s Le Bernardin in 1990. There he worked as a Pastry Sous Chef for three years. It was here that Carmichael experienced the influence of Francois Payard which “opened up the world of French technique and pastry to me”.
In 1993 he moved from Le Bernardin to Daniel Boulud’s first restaurant, Daniel, at the Surrey Hotel. Eli Zabar’s Vinegar Factory followed in 1994 where Carmichael undertook his first restaurant Head Pastry Chef position. Next came Head Pastry Chef positions at the Sign of the Dove (1995–1996) and Lutéce, working with André Soltner (1996–1997).
In 1997 Carmichael took up the position of Head Pastry Chef at Oceana where he would remain in charge for ten years. The restaurant served as a platform to truly hone his skills and develop his own style of desserts, and also to capture the culinary media’s attention, which resulted in a number of awards.
In 2007 he moved to Gilt Restaurant at the New York Palace Hotel where he continues to showcase his signature style of desserts. On the 8th October, 2007, Gilt received a Michelin star and became the second restaurant, after Oceana, to receive a star with Carmichael as Head Pastry Chef.
Read more about this topic: David Carmichael
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