MATT LAMBERT

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New Zealand Star Chef, living in New York City. Executive Chef Owner at Manhattan hotspot The Musket Room. 1 Star Michelin.

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Matt Lambert marries his New Zealand heritage with a modern, innovative culinary technique, practiced at The Musket Room where he is the Executive Chef and Co-owner. He has quickly become a rising star in the culinary metropolis, New York City.

Lambert’s cuisine draws inspiration from his Kiwi upbringing, now mixed with his experience of working in some of New York City’s best kitchens and passion for locally sourced produce. Under his leadership, The Musket Room received a surprising but welcomed Michelin star, just four months after opening.

Born and raised in Auckland, New Zealand, Lambert knew from a young age that he wanted to be a chef. After applying for his first job at age 11 (the chef told him to come back when he was of age), Matt first found himself in a kitchen at 14, washing dishes and getting to know the industry that became his life.

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At 16, he was granted an apprenticeship with New Zealand restaurateur Garry Bates, an experience which led to his acceptance into the Culinary Program at Auckland University of Technology. In 1999, Lambert relocated to Wellington, New Zealand, where he worked in various restaurants whilst completing his degree at Whitireia Community Polytechnic.

Since then Chef Lambert’s carrier has involved being sous chef at John’s Café in Woodbury, CT as well as securing a position at PUBLIC, a one star Michelin-rated restaurant where he was quickly promoted to Sous Chef at their sister restaurant Double Crown and eventually worked his way up to Chef de Cuisine of PUBLIC and Saxon + Parole, which opened in 2011.

Today Chef Lambert marries his New Zealand heritage with a modern, innovative culinary technique at The Musket Room, where the Kiwi-native and bad boy finesse detailed cook is the Executive Chef and Co-owner.

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Matt Lambert exclusively offers his gastronomic excellence for lectures, food festivals, consultancy, private dining and exclusive dinner parties.

In case of interest or/and press, please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

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Bon Vivant Communication is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.

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SELECTED LINKS

FORBES: NEW ZEALAND CUISINE IN NEW YORK

“Matt Lambert, a proud New Zealander and executive chef of The Musket Room, started his restaurant career as a 14 year old dishwasher.”

WALL STREET JOURNAL: GROWING A CULINARY GARDEN

“The best route to fresh flavors in your kitchen may lie in your garden. Matt Lambert, executive chef and co-owner of New York City restaurant the Musket Room, is a big believer in planting herbs, vegetables and flowers for cooking.”

THE ART OF PLATING: AWAKENING THE SPIRIT OF NEW ZEALAND

“Inspired by the spirit of New Zealand, The Musket Room shines brightly while adding a unique flavor to the hip and diverse Nolita neighborhood of Manhattan, New York City. View 9 utterly delicious dishes.”

DAILY NEWS: MATT LAMBERT’S FIVE-STAR NEW ZEALAND CUISINE

“Musket Room has more than earned its five stars (the first restaurant on my watch to receive them). Here’s to seeing what adventures this chef will take us on next.”

INSTAGRAM: MUSKET MATT

Follow the culinary adventures of Matt Lambert on Instagram.

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SELECTED DISHES

Peas and Eggs

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Ōra King Salmon, Cloudy Bay clams and lemon

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Truffle, sweet bread and morels

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Country pate, pickled vegetables and mustard

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Venison, sea urchin and pickles

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Passion fruit in many ways

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Food photos by Signe Birck

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