New Zealand Star Chef, living in New York City. Executive Chef Owner at Manhattan hotspot The Musket Room. 1 Star Michelin.
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.
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.
Matt Lambert exclusively offers his gastronomic excellence for lectures, food festivals, consultancy, private dining and exclusive dinner parties.
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“Matt Lambert, a proud New Zealander and executive chef of The Musket Room, started his restaurant career as a 14 year old dishwasher.”
“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.”
“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.”
“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.”
Follow the culinary adventures of Matt Lambert on Instagram.
Peas and Eggs
Ōra King Salmon, Cloudy Bay clams and lemon
Truffle, sweet bread and morels
Country pate, pickled vegetables and mustard
Venison, sea urchin and pickles
Passion fruit in many ways
Food photos by Signe Birck