Seamus Mullen is an award-winning New York chef, restaurateur and cookbook author known for his inventive yet approachable modern Spanish cuisine. In August 2011, Seamus opened his first solo restaurant Tertulia in Manhattan’s West Village, which was awarded two stars from The New York Times, three stars from New York Magazine and a finalist for one of the industry’s highest honors, the James Beard Foundation Award for Best New Restaurant. Most recently, Seamus opened El Colmado, a tapas and wine bar at Gotham West Market, a new food hall in New York’s Hell’s Kitchen.
Seamus first rose to national prominence in 2006 with the opening of Boqueria, a highly successful tapas restaurant in New York’s Flatiron District, and again in 2009, as one of 3 finalists on the popular Food Network series “The Next Iron Chef.” He has been a contributing columnist to Everyday with Rachael Ray, and was a regularly featured judge on the James Beard Award-winning Food Network series “Chopped.” In 2012, Seamus released his first cookbook “Hero Food: How Cooking with Delicious Things Can Make Us Feel Better,” published by Andrews McMeel. He currently contributes to SURFACE Magazine and Panna, an iPad video cooking app.
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.
“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.