Tim Maslow has followed his passion for food from his hometown of Watertown, Massachusetts, to Philadelphia and New York and back home again.

Tim attended International Culinary Center in New York City and kicked off his career with an internship at the original Momofuku Noodle Bar, where he was promoted to sous chef in just eight months. In 2006, under the tutelage of Chef David Chang, he was named the opening sous chef at Momofuku Ssäm Bar, where he stayed for the next two-and-a-half years.

A brief hiatus from New York in 2009 brought Tim back to Philadelphia, where he worked for another critically acclaimed chef, Jim Burke, at James. A year later, Tim returned to Ssäm Bar as a chef de cuisine, where he rounded out seven years with the restaurant group. While there, he also spent six months at Mario Batali’s Del Posti learning how to make pasta from one of the most revered American authorities of Italian cuisine.

In January 2011, Tim committed to a three-month internship at Katjisu in New York to learn Shojin cuisine, the vegetarian cooking style still employed by Buddhist monks in Japan. He returned home to his father’s neighborhood diner in Watertown, bringing his extensive culinary expertise, running specials during lunch and gradually altering the dinner menu to reflect his perspective on food. Despite being met with some criticism by some of his father’s fans, he stood by the restaurant’s evolution.

In less than a year, Tim’s smart and inventive dishes gained traction with both diners and critics, earning him recognition in several publications as well as Eater’s inaugural “Young Guns” list. Most recently, Tim was named a semi-finalist for the James Beard Foundation’s 2013 Rising Star Chef of the Year award.

In late summer 2013, Tim opened his first restaurant, Ribelle; the extensive acclaim includes a rare four-star review from The Boston Globe.


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