Seamus Mullen

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Sunday, May 01, 2011

Seamus Mullen is part of a new breed of celebrity chef whose very association with a new restaurant can put it on the map.  His specialty: Spanish cuisine. While chef at Boqueria in New York, he earned a coveted 2-star rating from the New York Times.  He went on to introduce his cooking style to a national audience as a finalist on “The Next Iron Chef,” the popular TV show on the Food Network. This summer, his own restaurant Tertulia makes its widely anticipated debut in Greenwich Village.

In this interview with “Mad About Music’s” host, Gilbert Kaplan, Mullen:

  • Explains why he turns off radios in his restaurant kitchens
  • How his father, an accomplished harpsichordist, shaped his taste in music
  • Why he thinks he could win a risotto cook-off against Verdi
  • If he were to name a dish after a composer it would be venison after Debussy
  • In his fantasy, he would be a star cellist
  • His musical choices include works by Bach, Scarlatti, Brahms, Chopin and Satie


Seamus Mullen

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