Seamus Mullen

With New York Fashion Week upon us, we have style on the brain and decided to reach out to some of our favorite, and best-dressed, chef friends — to hear about their favorite designers and why it’s never OK to wear chili pepper pants in the kitchen. Next up, Seamus Mullen, chef-owner of Tertulia in New York City.

As soon as sugar snaps show up at the farmers market, I’m instantly happy. Sweet, crisp, snappy, and sugary! This salad is all about the sugar snaps, with a pinch of Aleppo pepper for heat, some fresh ricotta cheese for richness and texture, and edible flowers for color. It comes together easily, looks gorgeous, and is oh so easy to love.

“I’m not even Spanish,” says a freckly Vermonter in a flat accent that hints of world travel. “But I speak the language fluently and I understand the culture very well.” Seamus Mullen knows a bit about the food, too. Food Republic talks to Mullen on the eve of the release of his book, Seamus Mullen's Hero Food: How Cooking with Delicious Things Can Make Us Feel Better.