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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.
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 asThe Today Show, The Martha Stewart Show, and CBS This Morning.
He has been named a semi-finalist for best chef NYC by the James Beard Foundation 3 years in a row.
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.
359 6TH AVENUE · NEW YORK CITY
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.
Gotham West Market
600 Eleventh Avenue · NYC
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.
Real Food Heals
In the high-end food world, “healthy cooking” has long been taboo. But as one of the only high-profile chefs today guided by the understanding that the food we eat has a deep impact on our health, Seamus Mullen has rewritten the old rule that healthy can’t be delicious. Seamus’s powerful transformation came out of his own health crisis—after a near-death experience brought on by autoimmune disease he’d struggled with for years, he radically changed the way he cooked, both at his restaurants and at home.Purchase the Book
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.Purchase the Book
- 2014 James Beard Foundation, Best Chef NYC, Semi-Finalist
- 2012 James Beard Foundation Award, Best New Restaurant, Finalist
- 2012 Time Out NY Food & Drink Awards, winner, “Chef of
- 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