Seamus Mullen is an acclaimed New York chef known for his approachable, modern Spanish cuisine that has garnered him critical acclaim and a strong following. Growing up on an organic farm in Vermont, Mullen learned the value of harvesting the surrounding land to bring flavorful meals to the table. Jobs in local restaurants provided an early glimpse into the industry, and Mullen was immediately hooked.
He became enamored with the various traditions and cuisines of Spain while studying at Universidad Autonoma de Extremadura in Caceres, before working in some of the country's top kitchens (Mugaritz, Abac, Alkimia). He further honed his skills stateside at restaurants such as Mecca in San Francisco, as well as Manhattan's Tabla and Brasserie 81/2. In 2006 he opened Boqueria as the Executive Chef and Partner and received two glowing stars in the NewYork Times. In 2007 he took over the kitchen at Suba, and his menu led The New York Times to raise the Spanish restaurant's rating to two stars. The critical and financial success of Boqueria led to Mullen and his former partner to open a Soho branch of the restaurant in 2008.
In 2009 Mullen introduced his cooking style to a national audience and was a finalist on the award-winning Food Network series, "The Next Iron Chef." Chef Mullen is currently at work on his first solo restaurant, Tertulia, in Manhattan's West Village. He is also a featured judge on the Food Network series "Chopped" and has recently completed his first cookbook, Hero Food, published in 2012 by Andrews McMeel. Seamus lives in Manhattan, where he can be found scouring flea markets for forgotten treasures when he's not in the restaurant.