Chef Matt Lambert, The Musket Room, New York
Chef Matt Lambert shares the mouth-watering details on what diners can expect from the signature dishes at his Manhattan restaurant The Musket Room.
Chef Matt Lambert marries his New Zealand heritage with a modern, innovative culinary technique at The Musket Room, where he is the Executive Chef and Co-owner. Lambert’s menu draws inspiration from his Kiwi upbringing, experience working in 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 in May of 2013.
Flavors of Gin: New Zealand Red Deer, Juniper Meringue, Cilantro-Celery Root Purée, Licorice Jus, and Roasted Fennel.
