TENTH ANNUAL - SAVE THE DATE – OCTOBER 2-25, 2020日本語
Seamus Mullen is an award-winning New York chef, cookbook author and health and wellness expert. He opened his first solo restaurant Tertulia in Manhattan in 2011, which garnered two stars from The New York Timesand was a finalist for the prestigious James Beard Foundation Award for Best New Restaurant. In 2013, he opened El Colmado, a Spanish tapas and wine bar at Gotham West Market, a food hall in New York’s Hell’s Kitchen. He was awarded “Chef of the Year” by Time Out New York and has been named a semi-finalist for Best Chef NYC by the James Beard Foundation 3 years in a row.
After cooking throughout Spain, New York and San Francisco, Mullen first rose to national prominence in 2006 with Boqueria, one of the first critically acclaimed and highly successful Spanish restaurants in New York, and where he became known for his inventive and approachable modern Spanish cuisine. In 2009, he was one of 3 finalists on the Food Network’s “The Next Iron Chef.” He is often featured as a guest judge on the popular Food Network series “Chopped”and “Beat Bobby Flay,”and is a frequent guest on programs such as The Today Show and CBS This Morning.
Mullen has become recognized as a leading authority in the conversation on food, health and wellness. An avid cyclist who raced competitively in his twenties, he was diagnosed in 2007 with rheumatoid arthritis, an autoimmune disease, that forced him to rethink his relationship with food, and led to his first cookbook Hero Food, published in 2012. Through food, exercise and lifestyle changes, Mullen was able to successfully turn his health around and overcome what is commonly considered to be an incurable disease. In November 2014 he raced in La Ruta de Los Conquistadores, one of the most challenging mountain bike races in the world.
In August of 2017 Seamus released his second cookbook “Real Food Heals: Eat to Feel Younger + Stronger Everyday.” He currently is working on his third book and splits his time between Brooklyn and Dutchess County, New York.
WHY DID YOU BECOME A CHEF?
I have always had a deep love for cooking. When I graduated from college, I had no idea what to do with myself and my grandmother, who knew me very well, said “You love to cook. Do what you love, cook!” And so I listened!
HOW DO YOU DESCRIBE YOUR COOKING IN THREE WORDS?
Product, integrity, nourishing.
WHAT’S THE BEST HONOR YOU’VE RECEIVED AS A CHEF?
The most important honors are the ones that aren’t printed on placards! It’s when someone tells me that my food or my approach to cooking has helped them change their life.
WHAT IS YOUR GO-TO MEAL AFTER A BUSY DAY?
I’m a salad guy. I love a big-ass, healthy salad!
HOW DO YOU SPEND YOUR TIME WHEN YOU’RE NOT IN THE KITCHEN?
I love to cycle, workout, hike, swim and basically anything that resembles play!
WHAT THE ONE LOCAL INGREDIENT YOU’RE EXCITED TO COOK WITH DURING HFWF19?
I love cooking with hearts of palm.
WHAT KEEPS YOU RETURNING BACK TO THE ISLANDS?
There is something magical about Hawai’i that is hard to put into words. The moment I step off the plane in the islands, my blood pressure drops, my lips curl up into a smile, and I feel like a part of me is home.
IF YOU WERE NOT A CHEF, WHAT WOULD YOU BE AND WHY?
Hmmm, maybe a botanist? I love plants!