Michelin celebrated New Zealand Chef Matt Lambert invite Peruvian Superstar Diego Muñoz to cook for three nights over Septemver 14, 15 and 16th at Nolita-hotspot The Musket Room as a part of Muñoz’s world exploration.
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 renownedAstrid y Gastónat Casa Moreyra in Lima, Peru, since 2012, where he led the restaurant from #42 to#14onThe World’s 50 Best Restaurant Listand#2of 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.
In New York City Diego Muñoz cooks for three nights alongside New Zealand-native and bad boy finesse detailedMatt Lambertwhoquickly 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 Roomreceived 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.
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.
For full three nights ChefsMuñozandLambertcooks 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, as well as 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.
265 Elizabeth St