Seamus Mullen

Seamus Mullen is the chef and owner of Tertulia, his first solo restaurant in Manhattan's West Village, where he has garnered rave reviews (three stars from New York magazine and two stars from The New York Times) and a strong following for his approachable, modern Spanish cuisine. Prior to opening Tertulia, Mullen was the chef of Boqueria restaurant in Manhattan, where he earned a glowing two-star review from The New York Times. He opened a second location in SoHo in 2008 before leaving to develop his first solo restaurant, which opened in August, 2011. 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 Suba, where his menu led The New York Times to raise the Spanish restaurant's rating to two stars. In 2009, Mullen introduced his cooking style to a national audience as a finalist on the popular primetime Food Network series, "The Next Iron Chef."