Seamus Mullen of The Next Iron Chef was originally raised on an organic farm in Vermont. There he learned the importance of home and organic cooking from his grandmother. He also credits his Spanish teacher with helping him realize his cooking potential. He went on to study Spanish language and literature in college. He followed his passion for cooking and moved to California. He later moved to New York City and worked with Floyd Cardoz. He returned to Spain in 2003 and later to Barcelona where he increased his experience. By the time he returned to New York, he was serving as executive sous chef at Brasserie 8 ½ with Julian Alonzo. He now serves as executive chef and partner at Boqueria Flatiron and Boqueria Soho.