Seamus Mullen’s career as a chef began at age six when his grandmother taught him how to clean and cook trout. Adopting his father’s adoration for Spain, Seamus fell into a deep love affair with seasonal Spanish cooking. In 2006, Seamus became owner of the successful Boqueria, a 60-seat restaurant in Manhattan. Just as his dream was underway, Seamus was diagnosed with rheumatoid arthritis, a debilitating sickness that threatened his career. Overtime Seamus learned that his RA could be moderated with 18 ingredients. He called this fare Hero Food. In his book, Hero Food, Seamus brings his inspirational story into the kitchen. Recipes include cured wild salmon and lamb tartare with spring pullet eggs, the celebrated chef pays heed to all 18 of his heroes. Seamus Mullen’s Hero Food is available online and in stores for $35.