THE LAMBERT-VALIMAKI COLLABORATION DINNER AT THE MUSKET ROOM
Executive Chef Owner Matt Lambert invites Nordic Star Chef Hans Välimäki of restaurants Välimäki and former owner and Chef of two-Michelin starred Chez Dominique, located in Helsinki, Finland for the forth edition of the Guest Chef Series at fast rising The Musket Room in New York City.
Wednesday, January 20th.
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The two chefs initially met in Portugal at Villa Joya, Algarve, during the International Gourmet Festival in 2012, where Hans prepared a grand dinner, and back then Matt worked as assistant chef for Shaun Hergatt.
Here they instantly became friends, which now results in Välimäki traveling to New York to cook side-by-side with Lambert in The Musket Room kitchen, presenting a 8-course menu of alternating dishes to present their respective New Zealand and Finnish-inspired cuisines.
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 the Nordic Välimäki, whose style is known to be experimental French-Nordic; a cuisine that previously has awarded Välimäki with 2*Michelin and a ranking as #21 at The World’s 50 Best Restaurant List.
Come taste!
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CHEF PROFILES
MATT LAMBERT
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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 highly coveted 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.
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HANS VÄLIMÄKI
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Finnish-born Hans Välimäki has defied all stigmas tied to Nordic Cuisine.
Born in the early seventies, Chef Välimäki started his career at the tender age of 12 by baking pulla – a sort of sweet bread – for his friends and, learning that he thrived off hard work and challenges, embarked on his culinary career.
After having completed his apprenticeships in Germany and Sweden he took over Chez Dominique, a Modern European establishment in central Helsinki.
Since then he has moved steadily upwards and brought the restaurant into Michelin star territory, accoladed with two stars, the first in 2001 and the second in 2003. Chez Dominique was voted number 21 at The World’s 50 Best Restaurants List in 2009.
Today Chef Välimäki runs the coveted Restaurant Välimäki which Guide Michelin notes:
“Take up your place among 7 others at the horseshoe dining counter. The well-balanced, 14 course tasting menu uses top quality ingredients and classical techniques, and displays originality.”
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DETAILS IN SHORT
Who: Who: Matt Lambert (NYC) and Hans Valimaki (Helsinki).
When: Wednesday January 20th 20016.
Where: The Musket Room, 265 Elizabeth Street, New York, NY 10012.
Menu: 8 course tasting for $125 per person and beverage pairings for $90.
Industry discount for reservations that are booked through events@musketroom.com. Menu will be $100 per person.
Seating times: Every fifteen minutes starting at 6pm til late.
Reservations: (212) 219-0764 or info@musketroom.com.
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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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Hungry for more? Have a look at some of Chef Lambert’s servings.
Chef Lambert food photo by Signe Birck. Bottom photo by Nick Solares, Eater.