"Attea stated, 'There was no roadmap for that. It forced us to rethink how we operate, communicate and how we were going to define success in a very volatile time.'"
"Attea reflected on her unconventional path, saying, 'I didn't grow up thinking I would be a chef, and I didn't take a traditional route into the kitchen. I started out bussing tables and slowly worked my way in.'"
"Attea has received accolades, including three stars from The New York Times and being a finalist for Eater's Young Guns list, showcasing her rising prominence in the culinary world."
The Musket Room, a renowned New York City restaurant, has maintained a Michelin star for 12 years since its opening in 2013. Originally focused on New Zealand cuisine, it has transformed into a culturally diverse dining experience under Executive Chef Mary Attea. Attea joined in February 2020, just before the COVID-19 pandemic, which challenged the restaurant industry. She emphasizes resilience and adaptability during these times. Attea's culinary journey began with bussing tables, leading her to culinary school and notable restaurants before her role at The Musket Room.
Read at www.amny.com
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