"If I don't use a classic New Zealand dish and turn it on its arse sort of thing as a base, then I will just base stuff on things from growing up: Experiences I had or training or whatever to basically try and do some stuff that's different to what the other people are doing and that's a little bit more Kiwi."
Scallops smoked with manuka woodchips, mandarin-infused salmon and gin-flavoured venison were current menu favourites, and he hoped soon to add Cloudy Bay clams, Marlborough sea salt and a selection of locally produced blue and aged Edam cheeses.
"I make an effort to buy from New Zealand suppliers and often end up paying more for shipping than I do for an ingredient.
"I play to my New Zealand heritage because I felt when I opened ... that the difference between myself and most people there is the fact that I am a Kiwi," Lambert said.
The growth of New Zealand's local craft beer - which features in his restaurant - also caught his eye while he was in the country.
Lambert was also impressed with the culinary offerings at Ponsonby Central and suspected the same resurgence of French bistros hitting New York may soon make their way here.
Matt Lambert's Musket Room in Manhattan has a Michelin star. Photo / Babiche Martens
He also visited his old mentor Michael Meredith and prepared meals for some of the chef's lucky customers, and enjoyed a meal at one of his favourite eateries, the French Cafe.
Despite his escalating success in America, Lambert's dream is to one day open an establishment in New Zealand.
"I would like to open another restaurant in New York, but not sure when I will do that because I would like to buckle down and take the Musket Room as far as we can take it, but I would love to have a restaurant in New Zealand, obviously, because it is home."
Who is Matt Lambert?
A 33-year-old chef formerly from West Auckland. He lives in New York, where he runs a Michelin-star restaurant.
What has he done?
He honed his skills in some of New Zealand's best restaurants and after a successful Kickstarter crowdfunding campaign opened his own Manhattan restaurant, The Musket Room. After being in business for just four months, the upmarket eatery became the youngest New York establishment to win a Michelin star.
How has he got here?
He started washing dishes at 14 in Garry Bates' restaurant Michaels, moving to The Falls for an apprenticeship while studying at AUT. While finishing his qualifications at Whitireia Polytech he worked at Dockside in Wellington and later for Michael Meredith at The Grove in Auckland.
