Seamus Mullen

Seamus Mullen
266.29
SOCIAL SCORE

Facebook: @Seamus.Mullen

Instagram: @seamusmullen

Though nearly every chef in the industry focuses on creating dishes that are both delicious and healthy, very few can say they share the same level of dedication to creating healthy meals (and, by extension, healthy lifestyles) as Seamus Mullen. Raised on an organic farm in Vermont, Seamus gained an early appreciation for the value of all-natural food. And when Seamus was diagnosed with rheumatoid arthritis in 2007, that appreciation and commitment deepened. By focusing on his diet, exercising efficiently and making some lifestyle changes, Seamus has turned his health around, and he has published a book called “Hero Food” focused on improving one’s lifestyle through proper cooking techniques.

Of course, Seamus is more than just a healthy-eating activist. In 2009, he was a finalist on “The Next Iron Chef,” and he has been named a semi-finalist for the James Beard Foundation award for “Best Chef: New York City” three years in a row. Using his skills in Spanish cuisine, Seamus has made quite a name for himself, and his restaurants (Tertulia and El Colmado) have gained widespread critical acclaim. His is a name we’re sure to hear a lot in the coming years.

Top Dishes

Behind the scenes, #realfoodheals, Sunday brunch...family meal coming!

A photo posted by Seamus Mullen (@seamusmullen) on

 

Specialties & Resources

Seamus got his big break in 2006 while working at Boqueria, one of New York’s premier Spanish restaurants. Using the skills he gained while training in kitchens in Spain, New York and San Francisco, Seamus has forged a reputation as an inventive and daring chef who’s willing to take risks.

At Tertulia, menu items include tapas plates like pimientos a la brasa with grilled shishito peppers, lime salt and cilantro; ibérico ham croquettes with membrillo, black and white anchovies with slow-roasted tomato, sheep’s milk cheese, aged balsamic, flax and quinoa crisps; and smoked pig cheek with quail egg and pepper. The fuller menu items include Moroccan-marinated fairytale eggplant with cucumber labneh; Tuscan kale with soft-cooked egg, pickled squash and mushroom vinaigrette; grilled Spanish octopus with potato confit, blistered cherry tomatoes and chimichurri; Spanish omelet with grilled mushrooms, smoky leeks, anchovy pesto and ibérico ham lard; and lamb meatballs with bitter greens, spring peas and house-made yogurt.

At El Colmado, additional offerings include flash-fried baby squid with piquillo aioli; smoked beets with mizuna greens, candied pistachios and dill crème fraiche; “arroz negro” (black rice) with squid ink, calamari and avocado; grilled Spanish octopus with marinated marble potatoes, cauliflower, and mojo picon; gulf shrimp with garlic, guindilla and olive oil; and grilled runner beans with roasted marcona almonds and carrot romesco.