Meant to Be: Matt Lambert on Cheffing, Michelin Stars, and Making an Effort

🌟 "I just wanted to have a place that executed food at a very high level but literally anyone could feel comfortable at. Whether you're wearing a suit or a Motorhead t-shirt, it kind of didn't matter." 🌟 Join the Bountifull Podcast for an engaging conversation with Matt Lambert, a renowned chef who recently returned to New Zealand. Matt’s journey from his Kiwi upbringing to earning a Michelin star in New York City is a testament to his culinary mastery and innovative approach. In this episode, Matt shares insights on his culinary journey, the challenges of achieving and maintaining a Michelin star, and the importance of creating an inclusive dining experience. In This Episode, You’ll Discover: Culinary Beginnings: How Matt’s upbringing in New Zealand and family influences shaped his passion for cooking. Achieving a Michelin Star: Insights into Matt’s journey to earning a Michelin star at The Musket Room and the challenges of maintaining it. Living a Bountiful Life: Balancing professional success with personal fulfillment, and how moving back to New Zealand has provided a more relaxed lifestyle. Innovative Techniques: Matt’s use of unique cooking methods, like cooking over fire and experimenting with fermentation, to create distinct flavors. Practical Tips: Advice on sourcing quality ingredients, the importance of tasting everything, and cooking tips like pre-salting meat and making flavorful brines. Detailed Timestamps: 00:00 - Introduction and Matt’s culinary journey. 05:15 - Influence of New Zealand upbringing and family on cooking. 10:15 - Transition from New York to New Zealand and back and later learning what work-life balance looks like. 18:00 - Achieving and maintaining a Michelin star. 25:30 - Innovative cooking techniques and experimenting with flavors. 33:45 - Practical tips for sourcing ingredients and cooking methods. 40:00 - Reflections on living a bountiful life and future aspirations. 48:30 - Listener Q&A on culinary techniques, sustainability, and personal experiences. Guest Bio: Matt Lambert is a chef of international acclaim who recently returned home to his native New Zealand. Born and raised in New Zealand, Lambert’s food draws on his Kiwi upbringing and his passion for incredible produce, coupled with a modern innovative approach to cooking techniques. Lambert has seen great success in the USA, having led the teams in AVRoKO kitchens like PUBLIC, Double Crown, and Saxon and Parole. He went on to open his own restaurant, The Musket Room, where he quickly earned a Michelin star, holding it from 2013-2020. Matt has also competed on Food Network’s "Chopped" and appeared on CBS New York and NBC New York. He has consulted on amazing projects with Nestle, Pepsi, the American Tomato Board, and Freshly, and most recently designed the food offering for Virgin Voyages’ ship, The Scarlet Lady's restaurant "The Test Kitchen." Matt is now the Executive Chef at Rodd and Gunn's The Lodge Bar in Queenstown and Auckland. He is also a proud father and husband. https://www.chefmattlambert.com/ If you found this episode insightful, please rate and leave a review on Youtube, Apple Podcasts, or Spotify. Follow Bountifull on Instagram: https://www.instagram.com/bountifullworld/ Subscribe to Bountifull on YouTube: https://www.youtube.com/@bountifullworld Visit our Website: https://www.bountifullworld.com/podcast/ Subscribe to our Newsletter: https://www.bountifullworld.com/subscribe/