Nick Tamburo
Smithereens
Cooking at:
Domaine François Raveneau Dinner
Nick Tamburo grew up in coastal Massachusetts, a place where he first developed his interest in food. After graduating Emerson College in Boston with a degree in visual arts, Nick moved to New York City to pursue a culinary career.
Following a year working in the city, Nick spent time abroad in Europe, staging at Kobe Desremault’s seminal restaurant in the Belgian countryside, In de Wulf, before traveling in Belgium and France. Upon returning to New York, he joined the team at Momofuku Ko, a two Michelin-starred restaurant where he would work up the line from cook to sous chef over the course of his three years there. Later, after a brief period at Blanca, Carlo Mirarchi’s two starred restaurant in Bushwick, Nick rejoined the Momofuku team as the executive chef at Nishi.
Two and a half years later, Nick relocated to Napa Valley where he opened the restaurant at The North Block Hotel in Yountville, which focused on California produce and wood-fired cooking. Under his leadership as executive chef, the restaurant earned a place in the Michelin Guide.
In 2022, Nick moved back to New York to join his friends Chase Sinzer and Joshua Pinsky in opening their restaurant Claud as the chef de cuisine. Most recently, Nick served as the chef in residence at Fulgurances Laundromat in Greenpoint for a term.
Nick returns to the East Village, a neighborhood he previously lived in and has always gravitated towards, with Smithereens.
