Seamus Mullen is an award-winning New York chef, restaurateur and cookbook author known for his inventive yet approachable modern Spanish cuisine. Chef Mullen 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, Seamus opened El Colmado, a Spanish tapas and wine bar at Gotham West Market, a food hall in New York’s Hell’s Kitchen. He is currently at work on a second outpost of El Colmado in the Meatpacking District, to be called El Colmado Butchery, as well as the signature restaurant in the forthcoming Mondrian Hotel in London, both slated to open Fall 2014.
Growing up on an organic farm in Vermont, Chef Mullen learned from a young age the value of eating real, whole foods. After cooking throughout Spain, New York and San Francisco, he 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.” Seamus currently has monthly columns in both SURFACE Magazine and Men’s Journal.
Seamus Mullen is an avid cyclist who raced competitively in his twenties. A diagnosis of Rheumatoid Arthritis in 2007 gave him a new perspective on his craft; food became not only a professional passion, but a vehicle for his own health and wellness. This formed the basis of his first cookbook, Hero Food, published in 2012. Through diet, exercise and lifestyle changes, Seamus has since regained his health, and is now a leading authority on the healing power of food. He is currently training to compete in the 2014 La Ruta de Los Conquistadores, one of the most challenging mountain bike races in the world.