Tim Maslow's professional career in restaurants started as a busser during summer breaks at his father's neighborhood diner, Strip T's in Watertown, Massachusetts. After attending The Restaurant School at Walnut Hill College in Philadelphia and earning a certificate from New York's French Culinary Institute in 2004, Maslow joined Momofuku Noodle Bar first as a cook, quickly moving up to Sous Chef in just eight months. Maslow moved on to open Momofuku Ssm Bar and eventually became Chef de Cuisine. During his seven-year tenure at Momofuku, he expanded his skills by working short stints at James (Philadelphia), Del Posto and Kajitsu (NYC).
In 2011, Maslow returned to Watertown and took over the kitchen at Strip T's as Executive Chef. In less than a year, Maslow's clever and creative dishes gained traction with both diners and critics, earning him a landslide of accolades, both local and national, in a very short time.
In August of 2013, Maslow opened his first restaurant concept, Ribelle in Brookline, Massachusetts. Ribelle earned a rare four-star review from The Boston Globe as well as a spot on Bon Appetite's 'Top 50 Best New Restaurants 2014' and a number three ranking in Boston Magazine's 'Boston's Best Restaurants 2014'.
Maslow has been named a semifinalist for the James Beard Awards' 2013 and 2014 'Rising Star Chef of the Year' award and a semifinalist for the 2015 'Best Chef: Northeast'.
Most recently, Maslow was honored with a nod from Food & Wine Magazine as 'Best New Chef 2015'.
Learn More About Tim Maslow
What is your earliest memory involving food or wine?
Not sure when it started but I don't like mayo.
If you've participated in the Festival before, what is your favorite SOBEWFF memory to date?
If this is your first year participating in SOBEWFF, what are you most looking forward to?
Escaping the New England winter.
If you could cook with anyone in the world, who would it be?
I never leave home without my:
there is nothing that I could finish that sentence with that would be true.