Matt Lambert

Matt Lambert’s dishes are thoughtful and composed, reflecting his New American experience and classical French training. He describes his cuisine as simple and honest, staying true to the ingredients and highlighting their natural flavors.

Matt Lambert, a New Zealand native who developed his skills working in some of New York’s top kitchens, opened The Musket Room in 2013, bringing together his New Zealand heritage and modern techniques to crystallize his early adolescent dreams. Only four months after opening, Chef Lambert together with his partners celebrated receiving the first highly coveted Michelin star. Just two years later, Lambert earned a StarChefs Rising Star Chef Award for his work and the restaurant was awarded a Michelin star for the third consecutive year in October 2015. In Musket Room, Lambert tries to create his own interpretation of things, and as New Zealand cuisine is not about tradition, there is a lot of room for creativity. Lambert makes the food he likes and tries to do it the best way he can. His dishes are thoughtful and composed, reflecting his New American experience and classical French training. He describes his cuisine as simple and honest, staying true to the ingredients and highlighting their natural flavors. He believes that inspiration is everywhere and he loves the act of making something and giving it to somebody.