Chef Joseph Muldoon was raised in New Jersey and owes everything to the support of his family; father, younger sister, and especially his mother, who was a home economics teacher that founded his love for cooking and finally his Fiance' Jennifer, who constantly challenges him on a daily basis. 

 

A young Joseph Muldoon found his passion for food early on; while still at a tender age he began to work in the kitchen of New Jersey country club, Scotland Run. It was through this experience that Chef Joseph knew he wanted to pursue a career in the culinary field, but wasn't sure what institution would allow his creativity to flourish. 

 

Since then the youthful chef has gone on to run one of the city’s most underrated restaurants, The Reserve at Bally’s, with a great sense of style and remarkable humility.

 

Nominally a steak house, the pretty blue and gold-hued space was truly the first big stage for a burgeoning, world-class culinary talent.

 

Almost in time to celebrate his 28th birthday, Muldoon opened his first independent restaurant, Roberta’s, at the intersection of Tilton and New roads in Northfield.

Named for his mother, a home economics teacher whom he credits for instilling in him a love of cooking, Roberta’s replaced the former occupant, Gianna’s, on Monday, June 3.

 

The transition was rapid, with the former tenant’s last day having been the prior Friday.

 

It was a remake-remodel worthy of a television reality show: over the course of two intervening days, “custom tiles and a back wall of mirrors were installed and the pizza oven was completely refaced,” says Muldoon.