Who We Are
Seamus Mullen, Chef/Owner
Seamus Mullen is an accomplished New York chef known for his approachable, modern Spanish cuisine that has garnered him critical acclaim and a strong following. He lived in Spain for several years and worked in some of the country’s top kitchens before returning to New York in 2005. In 2006 he opened Boqueria as the Executive Chef and Partner and received two stars in the New York Times. In 2009, Chef Mullen introduced his cooking style to a national audience and was a finalist on the award-winning Food Network series, “The Next Iron Chef.” In 2010, Mullen left Boqueria to begin work on Tertulia, his first solo venture. In 2011 Tertulia was awarded a glowing two star review in the New York Times and three stars by New York Magazine. Chef Mullen is a featured judge on the Food Network series
“Chopped” and has just completed his first cookbook, “Hero Food,”
to be published in early 2012 by Andrews McMeel.
- Nils Mellquist
Nils is Chef Mullen’s oldest partner – Nils and Seamus go way, way back. All the way back to the small farm they grew up on together in Vermont. As his older brother, Nils is a life-long friend and advisor and as his partner, Nils is responsible for the business management at Tertulia.
- Gil Avital
Gil has worked closely with Chef Mullen for many years and joined the opening team as his partner and Director of Service and Beverage. He has worked with Ian Schrager Hotels, Estiatoro Milos, and the acclaimed Peter Hoffman as General Manager and Wine Director at Savoy.
- Pamela Stubbs
Pam and Chef Mullen have been working together for several years. As a partner at Tertulia, she brings together her skills as a financial comptroller with her love for food and wine.
- Anup Joshi
Anup and Chef Mullen first worked together at Boqueria in 2007 and then again at Suba. He joined the opening team at Tertulia as the Chef de Cuisine.
- Ken Orsi
Ken is Sous Chef at Tertulia and responsible for much of the day to day operations in the restaurant. Ken is passionate about Spanish food and has learned his culinary chops working side by side with Chef Mullen for many years.
- Liz Fayad
Liz has worked closely with the entire team for several years and wears many hats in the restaurant. She is passionate about food, wine and cheese and has traveled extensively in Spain, working at both wineries and with cheesemakers.
- Nick Africano
Nick is a musician and an oenophile. He’s as passionate about wine as he is about music and he knows a ton about both. At Tertulia Nick is the Bar Manager and works closely with Gil to oversee the beverage program.
- Design: Jason Volenec
Construction: Hecho Design & Construction
Millwork: Matt Zalla
Branding & Marketing: Lynn Juang
Graphic Design: STG54
Web Design: AR Design
Photography: Evan Sung
PR & Media: BeccaPR