Michelin celebrated New Zealand Chef Matt Lambert invite Peruvian Superstar Diego Muñoz to cook for three nights at Nolita-hotspot The Musket Room as a part of Muñoz’s world exploration.

September 14, 15 & 16th


Widely renown as one of the world’s most talented and creative chefs, Diego Muñoz flawlessly executes a complex layering of flavors with extreme attention to detail with an innovative and clean style.

Until recently Executive Chef at the world renowned Astrid y Gastón at Casa Moreyra in Lima, Peru, since 2012, where he led the restaurant from #42 to #14 on The World’s 50 Best Restaurant List and #2 of Latin America.


Earlier this year Diego Muñoz announced his departure from Astrid y Gastón, instead to devote a year to culinary exploration, adventure and limited time-based projects around the world with the highest possible culinary value in a melting pot of different cuisines and cultures, and in that way create the formula of the culinary DNA for his future main restaurant to be.

During a highly concentrated 2016 Chef Muñoz explores Europe, South, -Central and North America, Asia and the Middle East through 22 different culinary projects across the world.


Above: Cooking for 200 refugees alongside 3*Michelin Sven Elverfeld in Germany. Below: Dinner with 2*Michelin Chef José Avillez in Portugal.




In New York City Diego Muñoz cooks for three nights alongside New Zealand-native and bad boy finesse detailed Matt Lambert who quickly has become a rising star in the culinary metropolis.

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.


Matt Lambert is the only Michelin-starred New Zealand chef in the world.

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.

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.


Inspired by an era in New Zealand when adventure and discovery blossomed, The Musket Room (Est. 2013) brings the spirit of New Zealand to the diverse Nolita neighborhood of Manhattan.

The menu follows New Zealand changing sceneary, with its Asian influences and European tradition, and is sourced by local American produce, as well as the vegetables, flowers and herbs of The Musket Room’s back garden.

The Musket Room is designed by renowned Alexander Waterworth Interiors incorporating rustic and contemporary design elements to create the restaurant’s simple, yet stunning and award-winning space.


Interview: Matt Lambert and the no BS approach at The Musket Room.


Walking into The Musket Room, guests are greeted by a striking 20-foot walnut timber bar, leading back to the bright and airy Garden Room which offers views of Matt’s backyard garden, whose produce is incorporated in many of the restaurant’s seasonal menus.

Lime-washed exposed brick and mid-century modern brass chandeliers add both character and depth to the 70-seat restaurant, while intimate hidden corners gives it a romantic charm.



For full three nights Chefs Muñoz and Lambert cooks a joined 8 course collaboration tasting menu at 150$ for the exploring palates of the city, mixing Kiwi and Peruvian styles mostly based on local American products.

This is your chance to experience not only Lambert’s translation of the New Zealand cooking into the American surroundings, but to also see how he works with a kitchen defined by Diego Muñoz.

A style known to be experimental, rebellious and intriguing during a world exploration where the Peruvian phenom consequently only bring 1% mise en place – homemade Peruvian pastes – with him, to otherwise cook his way through only local ingredients.

  Come taste!




Who: Diego Muñoz meets Matt Lambert

When: September Wednesday 14th, Thursday 15th & Friday 16th

Where: The Musket Room – 265 Elizabeth Street, New York, NY 10012.

Menu: 8-course tasting menu for $150.

Seating times: 6pm – 10:30pm, between 7:45pm – 8:15pm excluded. 

Reservations: (212) 219-0764 or events@musketroom.com



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