Seamus Mullen Bio

Photo by: Colin Clark

Colin Clark

Seamus Mullen is the chef and owner of Tertulia, his first solo restaurant in Manhattan's West Village, where he has garnered rave reviews (three stars from New York magazine and two stars from The New York Times) and a strong following for his approachable, modern Spanish cuisine. Recently Tertulia has been featured in the "Tables For Two" column in The New Yorker and named one of the "Top 10 New Restaurants of 2011" by Sam Sifton of The New York Times.

Growing up on an organic farm in Vermont, Seamus learned the value of harvesting the surrounding land to bring flavorful meals to the table. His mother and grandmother imparted the fundamentals of home cooking and butchering, while working at local restaurants provided an early glimpse into the workings of the industry. For his senior year of high school, Seamus decided to study in Burgos, Spain, thus beginning his love of the country's vibrant food and culture.

As a student at Kalamazoo College, Seamus concentrated in Spanish language and literature to further explore his interest in the country. He returned to Spain to study at Universidad Autonoma de Extremadura in Caceres and take in the ancient city's rich history before graduating in 1996.

To follow his passion for cooking, Seamus moved to San Francisco and began working with chef Mike Fennelly at Mecca, where he created modern American dishes using high-quality local produce. Seeking the fast pace and excitement of Manhattan's restaurant scene, he relocated to the city to work with Floyd Cardoz at The New York Times two-star contemporary Indian restaurant, Tabla. Seamus then went on to open Crudo, where he was the guiding force behind the restaurant's Mediterranean menu.

In 2003, Seamus moved back to Spain for a position at Mugaritz, an innovative two-star Michelin-rated restaurant located in the Basque region. While at Mugaritz, he was inspired by chef Andoni Aduriz's artistic approach to cooking. To broaden his knowledge of Spanish cuisine, Seamus headed to Barcelona to work in two of the city's most respected restaurants: Abac and Alkimia. At Abac, Seamus further honed his craft working with executive chef Xavier Pellicern, who is celebrated for his modern riffs on authentic Catalonian cuisine. At Alkimia, he practiced the region's traditional cooking techniques under the tutelage of chef Jordi Vila.

Two years later, Seamus returned to New York to work as executive sous chef at Brasserie 8 ½ alongside executive chef Julian Alonzo. He found himself longing to capture the spirit of the casual bars and cervezerias (beer houses) he encountered throughout Spain, and in 2006, Seamus struck out on his own to open Boqueria, a modern, approachable Spanish tapas restaurant in Manhattan's Flatiron district. Named for the famous Barcelona market, Boqueria earned a strong local following and glowing New York Times two-star review for Seamus' updated twists on classic Spanish cuisine. In 2007, Seamus also became executive chef of Suba and his cuisine led Frank Bruni to raise the Spanish restaurant's New York Times one-star rating to two. A second location of Boqueria opened the following year.

In fall 2009, Seamus introduced his cooking style to a national audience as a finalist on the popular primetime Food Network series, The Next Iron Chef." His first cookbook, Hero Food, launched in April 2012 and is published by Andrews McMeel. When not in the kitchen, Seamus enjoys biking through the Hudson Valley, scouring flea markets for design inspiration and spending time with his niece and nephew, Marlow and William.

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Chef Seamus Mullen shares this tasty and healthy recipe from his book, Hero Food.

Chef Seamus Mullen shares this tasty and healthy recipe from his book, Hero Food.

Marc Murphy Bio

Ask Chef Marc Murphy where he grew up and he'll fire off a list of cosmopolitan destinations — Milan, Paris, Villefranche, Washington, D.C., Rome and Genoa — "and that's before I turned 12," he’ll explain. This dizzying list of hometowns served as an excellent education in French and Italian cuisine, though as a teenager this was not his first passion. When the reality hit that he didn't have the funds to become a professional racecar driver, Marc followed his brother to the Institute of Culinary Education. After graduation he apprenticed at restaurants in France and Italy before returning to New York, where he landed a job as a line cook at Terrance Brennan's Prix Fixe. He stayed there for almost two years, working his way through every station in the kitchen and forging a professional bond with Brennan’s Sous Chefs Joseph Fortunato and David Pasternak. Eager to return to Europe, Marc flew to Paris and landed a position at the one-star Le Miraville, where he stayed for one-and-a-half years. Afterward, he staged at the famed Louis XV in Monte Carlo, where Executive Chef Alain Ducasse was so impressed with Marc's skills that he personally made arrangements for him to work with Sylvain Portay at Le Cirque once he returned to the States. Marc still considers Portay to be his greatest teacher. "Sylvain was above all concerned with coaxing out the most-vibrant, interesting flavors any ingredient had to offer, yet he insisted on minimal manipulation," he recalls. Following Le Cirque, Fortunato tapped him to work as a sous chef at Layla, Drew Nieporent's Middle Eastern fantasy in Tribeca, where he met consultant Georges Masraff. When Masraff joined forces to open Cellar in the Sky at Windows on the World, he recruited Marc to serve as executive chef. After receiving critical acclaim, including a two-star review from The New York Times, Marc headed uptown to serve as executive chef of La Fourchette, where NYT critic Ruth Reichl awarded him another glowing two-star review, citing his "open desire to transform food [so that] in his hands, even a simple green salad ... looks like a ruffled hat in a painting by Renoir." In March 2004 Marc opened his first solo enterprise with Landmarc [Tribeca], which won rave reviews both for its eclectic French and Italian menu as well as its highly untraditional wine list. Following its success, Marc opened Ditch Plains in the West Village in 2006 serving casual, beach-style cuisine such as lobster rolls, fish tacos and the infamous ditch dog, as well as other comfort food favorites. In 2007 Marc was given the opportunity to open another Landmarc restaurant in the pres­tigious Time Warner Center, where he brought his bistro-style cuisine midtown. In October 2013 Marc opened Kingside at the Viceroy New York hotel on New York's iconic West 57th Street, serving his interpretation of New American cuisine. Marc's restaurants now fall under the Benchmarc Restaurants by Marc Murphy name, where he acts as executive chef and owner. In addition to the restaurants, Marc also heads up the company's catering division, Benchmarc Events by Marc Murphy, where his signature style of accessible contemporary cuisine transcends the boundaries of what is offered in his restaurant locations. Today Marc's involvement in the industry moves beyond the restaurants as well, with a regular role as a judge on Food Network's top-rated hit Chopped as well as appearances on other hit series such as Guy's Grocery Games, Beat Bobby Flay and Worst Cooks in America. Marc also appears on The Rachael Ray Show and The Today Show, among others. He is the president of the Manhattan chapter of the New York State Restaurant Association, a board member of City Harvest, Culintro and Passport NYC at the 92nd Street Y Culinary Camp, as well as a member of the Food + Finance High School's Industry Advisory Board, a member of the Leadership Council for Share our Strength's No Kid Hungry campaign and the national spokesperson for Share Our Strength's Dine Out For No Kid Hungry. In 2012 Marc joined the U.S. Department of State's Diplomatic Culinary Partnership, where he takes part in public diplomacy programs that engage foreign audiences abroad as well as those visiting the United States. Marc's debut cookbook, Season with Authority: Confident Home Cooking, was released by Houghton Mifflin Harcourt in April 2015.

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