Mundo, the dynamic bi-level restaurant and bar located within the Paper Factory Hotel, offers customers a stylish and cool dining and drinking experience in Long Island City. Mundo brings diners a brand new playful menu of adventurous American dishes with eclectic flavors that truly pop for brunch and dinner. Now leading the helm at Mundo is Leo Bustamante, a gifted chef and Queens native committed to creating unique dishes that inspire his diners. The restaurant and bar features happy hour specials, a festive Saturday brunch experience complete with bottomless options and DJs, and seasonal curated dining prix-fixes throughout the year.
Leo Bustamante is a talented and passionate Executive Chef who has created a menu packed with unique flavors and flair. Chef Bustamante officially started his gastronomic career at The French Culinary Institute, but has been immersed in the culinary world all of his life having been inspired by his mother’s cooking and all the foodie treasures found throughout Queens.
Chef Bustamante earned his cooking stripes working with some of the most talented culinary masters throughout his career including Top Chef winner, Hung Hyunh, at Ajna Bar, Chef Brian Bistrong, who helped hone Bustamante’s American and French cooking skills at Braeburn, Top Chef Masters winner, Chef Floyd Cardoz at North End Grill and Chef John Karangis at Union Square Events under Danny Meyer’s Union Square Hospitality Group.
Chef Bustamante is the co-owner and operator of Afishonado, a pop-up seafood concept that operated out of Long Island City Flea and Food Market. He also worked as a private chef serving countless celebrities and elite New Yorkers, and eventually became an Executive Sous Chef at Restaurant Associates. He continued to develop his skills assisting in the development and execution of all culinary events at the International Culinary Center previously known as The French Culinary Institute before taking over the stove at Mundo.
Guests of Mundo will discover an inventive brunch and dinner menu of eclectic flavor-packed dishes with strong Latin influences. Dinner selections include Vegetable Brodo with kale, parsnip, cannellini beans, roasted tomato, squash and ‘snip chips, Cauli Cream with roasted, grilled and charred cauliflower with shallot confit; Butternut Squash Steak with quinoa, red onion, aji dulce pepper, papa morada (andean purple potatoes) and huacatay sauce (yellow aji pepper); and The Factory Burger, an 8 oz. certified angus beef with pico de gallo, arugula, grilled haloumi, feta and spicy aioli on a toasted brioche served with hand cut fries. An exciting cocktail program supplements the tasty menu.
