NicK Tamburo
Momofuku Nishi | New York
October 2019
icholas Tamburo began cooking while getting his bachelor’s degree in visual and performing arts at Emerson College in Boston. His first role in the kitchen was as a line cook for Evoo Restaurant in Cambridge and then at Blue Inc. in downtown Boston. After graduation, he continued cooking in Boston kitchens, spending time at Radius, a French-influenced fine-dining destination, and Flour Bakery. In 2013, he moved to New York City and jumped on the line at David Chang’s Momofuku Noodle Bar, where he stayed for a year.
At the beginning of 2014, Tamburo traveled to Belgium to stage at In De Wulf, a Michelin-starred venue lead by Kobe Desramault. He returned to New York three months later and accepted a position at two Michelin-starred Momofuku Ko, where he helped re-open the restaurant in its new location and worked his way up to sous chef. Momofuku Ko received positive reviews from Eater, Bloomberg, and The New York Times. Three years later, Tamburo switched gears and began working in pastry at Blanca and Roberta’s in Brooklyn, responsible for preparing the desserts for both venues. In December 2017, Tamburo was lured back to the Momofuku Group and accepted his first executive chef position at the contemporary Italian restaurant, Momofuku Nishi.
