Portrait of Mary Attea
i. Biography
The shared meal is the core material in Mary Attea’s cooking: a Buffalo table shaped by Lebanese heritage, hospitality, and the daily rhythm of people gathering around food. At The Musket Room in New York, NY, where she has been Executive Chef since 2020, that domestic memory is carried into globally inspired fine dining. “I grew up in a household where we celebrated meals.”
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The Climb
Mary Attea trained at Institute of Culinary Education (2011) and Catawba College before beginning her rise in New York City. She first worked front-of-house at Aquagrill in New York City, NY, then moved into the kitchen as Sous Chef at Annisa in New York City, NY (until 2017), and later served as Executive Chef at High Street on Hudson in New York City, NY. Today, Mary is Executive Chef of The Musket Room (since 2020), as well as Executive Chef/partner of Raf's and Executive Chef/partner of Cafe Zaffri.
Today
The Musket Room is the primary New York address attached to Mary Attea’s current work, where the menu sits in the register of globally inspired fine dining rather than a fixed regional frame. Her current roles now span more than one room in the city.
Signature
Mary Attea’s signature dishes include chicken liver agnolotti and steak tartare with aged Parmigiano Reggiano.
In Their Words “Given the industry that I'm in, especially as Executive Chef at The Musket Room, menus are derived from my inspirations, travels, and heritage.”
Recognition
Mary Attea’s honors include James Beard Awards, Semi-finalist, Best Chef: New York State (2024), 100 Best Restaurants in New York City (2023), C-CAP gala honoree (2024), Best New Chefs (2024), and Young Guns, Semi-finalist (2014).
FAQ
Asked of Mary
What is Mary Attea's current role?
Mary Attea is Executive Chef.
Where did Mary Attea train or study?
Mary Attea trained at Institute of Culinary Education and Catawba College.
What recognition has Mary Attea received?
James Beard Awards, Semi-finalist, Best Chef: New York State (2024).
The Sunday email
Read about chefs like Mary Attea in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
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