As the newly appointed International Ambassador for Ōra King 2013, we thought it would be good to find out a bit more about Matt Lambert, from The Musket Room in New York City. Matt marries his New Zealand heritage and classic culinary training at The Musket Room, where he is the Executive Chef and owner. His menu draws inspiration from his New Zealand upbringing, and experience working in New York City’s best kitchens. The Musket Room was recently awarded its first Michelin star, only a few months after opening, a huge success for Matt!
Matt is a great supporter of Ōra King, and a vocal champion of quality NZ seafood, meat and produce overseas, saying at the recent AQNZ Conference in Nelson that local doesn’t necessarily mean better, or fresher, if you have the right relationships with the best suppliers. He recently represented NZ and Ōra King again at the Breeders Cup in Los Angeles, cranking out 1000 servings of his Apple Wasabi Ōra King salmon dish.
What excites you most about your industry?
The process of constantly learning, and evolving. The fact that every day is different and that we can do what ever we want. It is a true expression of emotions, experiences and thoughts. But above all of this, is the opportunity to make people happy.
What has been the highlight of your career so far and why?
Working with Mike Meredith. Moving to NYC. Being made Chef de Cuisine of Michelin starred Public. Opening my own restaurant. Getting a Michelin star in the first four months!!
What is the most bizarre food trend of your career?
The most bizarre trend I’ve seen recently is eating ants!
Have you ever had an unusual request from a diner?
One time someone ordered a 300 gram NY strip steak, raw, cut into cubes with a ramekin of olive oil. That s*** was very weird!
Who is the most famous person you’ve ever cooked for?
Butch Vig and the Foo Fighters, Paula Abdul, Mike Myers.
Leave a Reply