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Seamus Mullen

Seamus Mullen is an award-winning New York chef, restaurateur and cookbook author known for his inventive yet approachable modern Spanish cuisine. He opened his first solo restaurant Tertulia in 2011, which received 2 stars from The New York Times and was a finalist for the James Beard Foundation Award for Best New Restaurant. In 2013, Seamus opened El Colmado, a Spanish tapas & wine bar in Hell’s Kitchen. In September 2014, Seamus launched Sea Containers at Mondrian London, his first restaurant outside of the US. A second El Colmado is in the works for early 2015.

Growing up in rural Vermont, Seamus learned early on the value of eating real, whole foods. After cooking in Spain and New York, Seamus first rose to national prominence in 2006 with Spanish tapas restaurant Boqueria. In 2009, he was a finalist on the Food Network’s “The Next Iron Chef.” More recently, Seamus has become a leading voice on the topic of health and wellness. He was diagnosed in 2007 with rheumatoid arthritis, an autoimmune disease that forced him to rethink his relationship with food, and led to his first cookbook Hero Food. Through food, exercise and lifestyle changes, Seamus was able to successfully turn his health around; his story has been featured in major publications such as The Wall Street Journal, Chicago-Tribune, and The Guardian. He has written about his experience for The New York Times and through his bimonthly column in Men’s Journal.