executive chef | mazen mustafa


Mazen Mustafa is at the helm of the Blenheim kitchen. Mazen has a remarkable culinary background from several critically acclaimed restaurants.  His career has been framed by traditional French techniques with professional experiences spanning European, Asian and local, artisan-inspired cuisine.  He is excited to head the team at Blenheim, where he brings his range of influences and creativity to highlight the best ingredients of the season coming from our own Blenheim Hill Farm.

Embracing his mother’s rich Middle Eastern cooking heritage, Mazen enrolled in culinary school, where he was trained in the techniques of classic French cuisine.  After graduating, he moved to New York to work in the kitchens of David Bouley at Restaurant Bouley and Daniel Boulud at DB Bistro Modern as Chef de Partie.

In 2002, he traveled to Roanne, France, where he interned at the three-star Michelin restaurant La Maison Troisgros, under third generation Chef Michel Troisgros.  The experience allowed Mazen to build on the fundamentals of his education and learn about the workings of great French restaurants.


In 2006, while working at Striped Bass in Philadelphia, Mustafa met Paul Liebrandt and a year later, he moved back to New York as chef de cuisine of Corton.  Here, he assisted Liebrandt in earning two Michelin stars as well as three stars from the New York Times.  After more than two years at Corton, Mustafa joined David Chang at his critically acclaimed Momofuko Ko, where he delved into Asian ingredients, products and techniques for the first time.  He then went on to become executive chef of The Elm, a modern French European restaurant at the King & Grove Williamsburg, reuniting with mentor and friend Paul Liebrandt.

In his spare time, Mustafa enjoys surfing and riding vintage motorcycles, including his own 70’s Honda.


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