The Cumberland native has been chef de cuisine at the fine-dining restaurant since 2022.
Tim Cebula
Staff Writer
Tim Cebula has been a food writer and editor for 23 years. A former correspondent for The Boston Globe food section, his work has appeared in Time, Health, Food & Wine, CNN.com, and Boston magazine, among other publications. He is also a former judge for both the restaurant and journalism portions of the James Beard Awards. He was most recently senior editor at Cooking Light magazine, where he worked for 13 years. Tim lives in Old Orchard Beach.
Posted inBusiness, Food, Maine
Hot dog shop Wonderdogs set to launch this spring in Naples
The owner said he aims to open the restaurant — which will serve a variety of dogs, plus some outside-the-box items — in early May.
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Posted inBusiness, Food
Franciska wine bar opens in Old Port
The intimate Middle Street venue spotlights Argentine wines.
Posted inFood
Four new food trucks to try this season
Serving everything from fresh pasta to Filipino food, these trucks and trailers will be stationed at Portland and South Portland locations this summer.
Posted inBusiness, Food
Nordic candy store coming to East Bayside
Sødt is launching in the former Sticky Sweet space on Cumberland Avenue.
Posted inBusiness, Food, Maine
The Garden Bar to open South Portland location
The eatery aims to launch this spring in the former Cafe Louis space.
Posted inFood, Maine, News
Maine shut out of James Beard Award final round for first time in 11 years
None of the state’s 9 semifinalists moved on in the annual competition, often called the Oscars of the food world. That hasn’t happened since 2014.
Posted inBusiness, Food, Maine
Two Maine restaurants named among the world’s best by Food & Wine
Mr. Tuna in Portland and Aragosta at Goose Cove in Deer Isle made the magazine’s annual Global Tastemakers list.
Posted inFood, Restaurant reviews
Lee Frank’s burger joint is at its best when messiest
The casual South Berwick restaurant’s burgers and dogs shine when smothered with toppings, but some dishes could use more house-made touches.