Next week, for one night only, Kiwi chef Matt Lambert, owner of Michelin-starred The Musket Room in New York City, will grace Auckland restaurant Merediths, to a special dinner. We stole a few minutes with Lambert to find out more about his experience as a chef in America.
Congratulations are in order with The Musket Room retaining its Michelin star for the second year in a row. How did you celebrate the good news?
I was standing in the kitchen and actually read the list online. We were very excited to retain the star, getting a Michelin star two years in a row is such an honour. But it was straight back to work as we needed to prep for dinner. I left just before service to go to the Michelin gala, and had a great time celebrating with the other star-rated New York chefs before going back to The Musket Room to celebrate with the team. The next day it was right back to service as usual.
What has the average New Yorker's response to your food been like?
New Yorkers weren't at all familiar with our way of cooking when we first opened but the seasonal, fresh ingredients seem to resonate with diners here, so the response has been really good.
What are American diners like compared to New Zealand diners?
New York is different to anywhere else in America, or the world. But I'd have to say what sets the diners apart here is how well educated they are in food. Also, because people eat out so often here, there is so much competition.
What are you most looking forward to doing while home?
Eating fish and chips, pies and, of course, seeing my family and catching up with friends.
Auckland's dining scene is picking up speed.
