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.
  • 1305_mull_scrambled-eggs_f

Gently Scrambled Eggs with Wild Vegetables

By |

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

  • 1308_mull_slice-skirt-steak_f

How to Slice Skirt Steak

By |

Avoid a common mistake most home chefs make.

  • 1308_mull_skirt-steak-salad_f

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

By |

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

  • 1308_mull_miso-ribs_f

Grilled Miso-Rubbed Beef Short Ribs

By |

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

  • 1308_mull_steak-tartare_f

Steak Tartare with Avocado, Egg Yolk and Pickled Peppers

By |

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

  • 1308_mull_grilled-corn_f

Grilled Corn on the Cob

By |

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

  • 1308_mull_coffee-ice-cream_f

Homemade Coffee & Dark Chocolate Ice Cream

By |

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

  • 1308_mull_eschewing_f

Eschewing the Fat

By |

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

  • 1308_mul_steak-tips_f

Steak Tips

By |

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

  • 1308_mull_meat-butcher_f

Meat the Butcher

By |

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

  • 1308_mull_prep-short-ribs_f

How to Prep Short Ribs

By |

Quick techniques for the most tender and flavorful results.

  • Bike

Spring Fling

By |

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

  • 1305_mull_asparagus_f

Ingredient Spotlight: Spring Asparagus

By |

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

  • 1305_mull_eggs_f

Ingredient Spotlight: Spring Eggs

By |

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

  • 1305_mull_leeks_f

Ingredient Spotlight: Spring Leeks

By |

One of Chef Mullen favorite spring ingredients.

  • 1305_mull_ensalada_f

Ensalada de Espárragos

By |

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

  • 1305_mull_sopefriadeajo_f

Sopa Fría de Puerros con Cangrejo

By |

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

  • 1405_vid-mullen-roadtorecipe

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

By |

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

  • 1209_mull-brook-trout_f

Chef Seamus Mullen’s Brook Trout a la Plancha Recipe

By |

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

  • 1209_mull_oyster-gazpacho_f

Chef Seamus Mullen’s Gazpacho with Malpeque Oysters Recipe

By |

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

Load More Posts