Seamus Mullen is an award-winning New York chef, restaurateur and cookbook author known for his inventive yet approachable Spanish cuisine, and a leading authority on health and wellness. Seamus opened his first solo restaurant Tertulia in Manhattan in 2011, which was awarded two stars from The New York Times and a finalist for the 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. In September 2014, Seamus launched Sea Containers at Mondrian London, his first hotel collaboration and first restaurant outside of the United States. Most recently, he opened a second outpost of El Colmado in the Meatpacking District, called El Colmado Butchery. He has been named a semi-finalist for Best Chef NYC by the James Beard Foundation 3 years in a row.

Growing up on an organic farm in Vermont, Seamus learned from a young age the value of eating real, whole foods. After cooking throughout Spain, New York and San Francisco, Seamus first rose to national prominence in 2006 with Boqueria, one of the first critically acclaimed and highly successful Spanish restaurants in New York. In 2009, he was one of 3 finalists on the Food Network’s “The Next Iron Chef.” He can often be seen as a featured judge on the popular Food Network series “Chopped” and “Beat Bobby Flay,” and is a frequent guest on programs such as The Today Show, The Martha Stewart Show, and CBS This Morning.

More recently, Seamus has become 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, Seamus was able to successfully turn his health around. He shares his story through numerous speaking engagements around the country, and has been featured in major publications such as The Wall Street Journal, Chicago-Tribune, and The Guardian. He has written about his experience for The New York Times and through his bimonthly column in Men’s Journal. As a testament to his newly reclaimed health, in November 2014 he raced in La Ruta de Los Conquistadores, one of the most challenging mountain bike races in the world and is currently making a documentary about his journey called “Back on the Bike.”

Tertulia Restaurant NYC

359 6TH AVENUE · NEW YORK, NY 10014 · TERTULIANYC.COM · 646 559 9909

Inspired by the charming sidrerias, or cider houses, of Asturias in northern Spain, Chef Mullen opened Tertulia in August 2011 in New York’s West Village. Guests and critics alike were instantly drawn to the restaurant’s warm, casual, inviting spirit and Chef Mullen’s distinct and modern take on Spanish food. Using only the best ingredients available, Chef Mullen has created a menu that both honors and innovates upon Spanish culinary tradition, featuring a variety of traditional tapas, small plates to share, and family-style platters, including Tertulia’s much celebrated
paellas and chuletón.

  • 2012
    • James Beard Foundation Award, Best New Restaurant, Finalist
    • #1 Best New Restaurant –
  • 2011
    • Top Ten New Restaurants
      of 2011 – The New York Times
    • The Ten Best New Restaurants
      of 2011 – New York Magazine
  • ★★  The New York Times
  • ★★★  New York Magazine
  • ★★★ ½  —
  • ★★★★  — Time Out New York
  • 24 / 30  — Zagat
  • “The 45 Coolest New Businesses in
    New York” —

Gotham West Market • 600 Eleventh Avenue · NYC 10036
212 582 7948 · ELCOLMADONYC.COM

El Colmado (which means “the grocer”) is a classic Spanish tapas and wine bar, inspired by the small, family-owned gourmet shops found throughout Spain that celebrate the country’s famous artisanal olive oils, vinegars, and preserved seafoods. The menu offers both traditonal and creative Spanish tapas dishes, while the primarily Spanish wine list features wines on tap and a wide range of selections available by the glass, encouraging guests to explore and discover the excellent wines and sherries of Spain. El Colmado opened inside Hell’s Kitchen food hall Gotham West Market in November 2013.


Mondrian London • 20 Upper Ground • London SE1 9PD • • 020 3747 1000

Sea Containers is Seamus’ first project outside of the United States, opening September 30, 2014 in the new Mondrian London (also the first ever Mondrian-branded boutique hotel outside of the US). Designed by Tom Dixon, the hotel’s signature restaurant will feature an open kitchen and visible wood-fired grill that offers up the delicate and natural smoky flavours that are so characteristic to Mullen’s cooking. The ‘farm to table’ movement is integral to the Sea Containers kitchen and its menu; produce is carefully sourced from organic farmers and Fair Trade cooperatives from around the UK and the Continent. Sea Containers will sit alongside ‘Dandelyan’, a seasonal cocktail bar by Ryan Chetiyawardana, aka “Mr. Lyan,” whose first bar in east London ‘White Lyan’ was recently awarded ‘Best New International Cocktail Bar’ at the Tales of the Cocktail awards, the most conclusive and respected awards in the industry.

Hero Food

“This gorgeous book proves without a doubt the point I’ve been making for years:
Healthy food is delicious!”
– Marion Nestle, author of What to Eat

“Unlike any ‘health’ cookbook, Hero Food is fundamentally culinary: the Tertulia chef cooks with an intuition for product and place – with a passion that comes from a creativity,
and a body, renewed.”
– Emily Bell, StarChefs

Hero Food is Chef Seamus Mullen’s first cookbook. More than just a collection of  130 recipes, it is also an intimate portrait of his own journey with food, from his upbringing in rural Vermont to his formative years in Spain, to his present-day battle with rheumatoid arthritis, an auto-immune disease. Hero Food is Chef Mullen’s personal philosophy of well-being, illustrating how he believes delicious food and wellness can go hand in hand.

Organized by season, each of the 18 chapters focuses on a single ingredient – his “hero foods” including olive oil, good eggs, anchovies, grains, good birds, and stone fruits. He writes about the importance of sustainability and provenance, and discusses how these ingredients each play an integral role in his daily diet, helping him fight inflammation and supporting his immune system. Integrating traditional Spanish fare with rustic, farm-to-table dishes, in Hero Food Chef Mullen shares the food he loves to eat, and just so happens to be food that can make us all feel better.

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  • 2014
    • 2014 James Beard Foundation, Best Chef NYC, Semi-Finalist
  •  2012
    • 2012 James Beard Foundation Award, Best New Restaurant, Finalist
    • 2012 Time Out NY Food & Drink Awards, winner, “Chef of
      the Year”
  • 2011 Eater Awards, Seamus Mullen, “Comeback of the Year”
  • Finalist, Season 2 of Food Network’s “Next Iron Chef,” 2009
  • National winner, Copa Jerez International Sherry Competition, 2008
  • Best New Chef 2007,
    New York Magazine

  • VICE Munchies with Seamus Mullen

  • Ralph Lauren Magazine: In the Kitchen with Seamus Mullen

  • ABC's The Chew: On Location at El Colmado

  • Breville Presents: Meat & Greet with Seamus Mullen

  • Breville Presents: Seamus Mullen's Ensalada de Esparragos

  • The Today Show
  • martha

    The Martha Stewart Show

  • CBS This Morning - Seamus Mullen's Sunday Roast Chicken

  • Rachael Ray

  • Breville Presents: Chef Seamus Mullen's BBQ Tips and Tricks

  • Eater New York

  • Rachael Ray - Seamus Mullen's "Hero Food"