Seamus Mullen

About Seamus Mullen

Seamus Mullen is an award-winning New York chef, restaurateur, and cookbook author. Known for his inventive, approachable, and modern Spanish cuisine, Seamus has earned critical acclaim as one of the leading chefs in the country and is a frequent judge on Chopped and a former finalist on The Next Iron Chef. In August 2011, Mullen opened his first solo restaurant, Tertulia, in Manhattan's West Village. In 2012, he released his first cookbook, Hero Food, published by Andrews McMeel. In his book, Mullen, who suffers from rheumatoid arthritis, highlights 18 ingredients that can help you feel better, mentally and physically.

Gently Scrambled Eggs with Wild Vegetables

2016-04-07T08:22:00-04:00By Seamus Mullen|

This dish is, for me, the epitome of spring. Wild vegetables just folded together with ...Read More

How to Slice Skirt Steak

2016-06-20T09:27:03-04:00By Seamus Mullen|

Avoid a common mistake most home chefs make.

Skirt Steak Salad with Grilled Fresh Hearts of Palm, Burrata, and Heirloom Tomatoes

2016-06-07T13:06:10-04:00By Seamus Mullen|

Seamus Mullen's salad is chock-full of veggies and herbs complementing grass-fed skirt steak.

Grilled Miso-Rubbed Beef Short Ribs

2016-06-01T09:15:04-04:00By Seamus Mullen|

Seamus Mullen spreads miso mixture evenly on the short ribs and sets them aside in ...Read More

Steak Tartare with Avocado, Egg Yolk and Pickled Peppers

2016-06-20T07:42:30-04:00By Seamus Mullen|

Seamus Mullen makes the perfect light summer tartare using some of his favorite "must have" ...Read More

Grilled Corn on the Cob

2016-06-01T09:15:09-04:00By Seamus Mullen|

Seamus Mullen's special touches: spread each ear of corn with beef-infused grass-fed butter, then sprinkle ...Read More

Homemade Coffee & Dark Chocolate Ice Cream

2017-05-02T11:59:10-04:00By Seamus Mullen|

Seamus Mullen uses the best ingredients to make the best ice cream. In this case, ...Read More

Eschewing the Fat

2014-06-25T10:58:30-04:00By Seamus Mullen|

Because you are what what you eat eats. Seamus Mullen talks about grass-fed beef and ...Read More

Steak Tips

2016-06-07T10:09:44-04:00By Seamus Mullen|

How smart recipes and simple techniques can make grass-fed beef taste even better.

Meat the Butcher

2016-06-01T09:14:58-04:00By Seamus Mullen|

The benefits of grass-fed beef straight from the butcher's mouth.

How to Prep Short Ribs

2016-06-20T09:27:25-04:00By Seamus Mullen|

Quick techniques for the most tender and flavorful results.

Spring Fling

2016-06-08T13:32:12-04:00By Seamus Mullen|

As a chef, one of the most important things to do is to cook in ...Read More

Ingredient Spotlight: Spring Asparagus

2016-04-05T12:56:38-04:00By Seamus Mullen|

Find out why Chef Mullen enjoys cooking with both white and green asparagus in spring.

Ingredient Spotlight: Spring Eggs

2014-06-24T13:01:46-04:00By Seamus Mullen|

While others talk about Spring chickens, Seamus Mullen talks about Spring Eggs.

Ingredient Spotlight: Spring Leeks

2014-06-24T13:02:59-04:00By Seamus Mullen|

One of Chef Mullen favorite spring ingredients.

Ensalada de Espárragos

2016-04-26T12:03:11-04:00By Seamus Mullen|

You can use whatever wild salad greens you can find, I love using sorel and ...Read More

Sopa Fría de Puerros con Cangrejo

2015-10-29T11:24:10-04:00By Seamus Mullen|

"This soup reminds me of the great chilled soups of Spain, but with a nice ...Read More

Road to the Recipe: Chef Seamus Mullen of Tertulia in New York City

2014-06-18T14:53:31-04:00By Seamus Mullen|

Chef Seamus Mullen of Tertulia is featured as we visit Tertulia restaurant in New York ...Read More

Chef Seamus Mullen’s Brook Trout a la Plancha Recipe

2015-06-11T12:43:47-04:00By Seamus Mullen|

As part of our Road to the Recipe series, Chef Seamus Mullen of Tertulia shows ...Read More

Chef Seamus Mullen’s Gazpacho with Malpeque Oysters Recipe

2015-10-29T11:26:02-04:00By Seamus Mullen|

Once again, Breville visited a renowned New York Chef in order to learn how to ...Read More

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