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
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.
Are there any restaurants that you are excited to dine at?A lot of my chef friends have raved about Makoto Tokuyama's Cocoro.
• A ticket to Lambert's dinner at Merediths on Thursday, October 16 is $160 including a glass of Taittinger. Ph (09) 623 3140.
