Matt Lambert: Kiwi Michelin Star Chef on his return to the New Zealand hospitality scene, the arrival of Michelin Stars

Auspicious timing with one of New Zealand’s best chefs returning to our shores as excitement around Michelin Stars continues to build.  

One of only two Kiwi chefs whose restaurant earned a star, Matt Lambert held one between 2013 and 2020 with his New York restaurant ‘The Musket Room’.  

He’s now decided to return to New Zealand with a new culinary venture, ‘Return’, a restaurant described by Lambert as ‘The Musket Room 2.0’.  

Having experience with the guide, Lambert believes the arrival of Michelin Stars in New Zealand will be amazing for the country’s tourism and dining scene. 

“It basically tells the rest of the world we have restaurants as good as the rest of the world,” Lambert told Mike Hosking. 

“A lot of people travel through Europe, and they’ll just use the guide verbatim to go to all the restaurants they go to ... now, if they’re coming here, it opens the door for a lot of restaurants.” 

Earning a Michelin Star was a long held goal for Lambert, and it was one of the reasons he moved to New York in the first place. 

“The goal was to get a star within three years,” he told Hosking. 

“It was one of the most special things I’ve done in my career, because I’d had that sort of vision for a very long time, and having the opportunity to be able to achieve a goal like that, [it] was a special moment.”  

Despite all the doom and gloom that seems to surround the sector, Lambert doesn’t believe things are as bad as they seem. 

“I love the hospo scene – I think it’s vibrant, I think it’s great ... there’s a lot happening and it’s all pretty good.” 

And while some might look at the economy and the conflict over in the Middle East and decide to hold off on opening a new establishment, Lambert has no such qualms. 

“What am I gonna wait for, do you know what I mean?” 

“I'm aware of all the negative things that are kind of happening, but y’know, this is a place of celebration, a place to come and feel good,” he told Hosking. 

“I feel, maybe now more than ever, that’s what we need.”  

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