Mohamed Wahiba, Chef Owner of Tripoli Events
Born and raised in coastal Libya, Mohamed Wahiba grew up helping his grandmother in the kitchen as she prepared Tripoli’s local Mediterranean blend of Italian and Greek cuisines that has influenced Mohamed’s cooking throughout his 15 years as a chef.
Mohamed started working in the restaurant industry after graduating college, longing to return to the energetic and inspiring kitchen environment and to rekindle the feeling of satisfaction he derived from cooking for others. His first job was with a local Algerian-French chef, who introduced him to the art of crafting traditional French pastries and desserts. In 2011, to further cultivate his skills and advance his culinary career, Mohamed moved to the United States, where he started working at Nino’s, a family-owned pizza shop in Brooklyn, NY. There, ‘Nonna’ taught him their Italian family’s recipes and introduced him to his love for pizza.
After three years developing his craft, Mohamed joined James Beard Award-winning chef Michael White at Altamarea Group’s Nicoletta Pizzeria as chef de cuisine. At Nicoletta Pizzeria, he continued to refine his pizza-making technique and build expertise, which he demonstrated during the bi-monthly pizza-making classes he taught for guests. After four years, Mohamed joined the team at Altamarea Group’s Ristorante Morini under chef de cuisine Cesar Guadarrama to expand his knowledge of Italian cuisine, focusing primarily on pasta-making. In 2019, Mohamed revived his passion for pizza when he joined the acclaimed chef Justin Bazdaric at the beloved Speedy Romeo in Brooklyn, while beginning to build out his own concept for Tripoli Events.
Tripoli Events, which launched last spring, combines Mohamed’s extensive experience with pizza- and pasta-making with his commitment to building and sustaining community through food. He provides mobile, interactive classes for intimate private events and catering for parties of all sizes throughout the city and surrounding communities. In 2020, Tripoli Events began operating as Tripoli Pizza, a permanent pop-up at Berg’n in Crown Heights, Brooklyn, offering a menu of wood-fired-style pizzas, housemade pastas, seasonal salads, hot sandwiches, hearty stews, and more.
Press & Media Mentions
Mohamed Wahiba: “My Food is About Letting People In, Not Keeping Them Out” in Fine Dining Lovers (August 2020)
A Simple Margherita Recipe from a Brooklyn Pizza Expert by Patty Diez in Eater (August 2020)
A Nation Turns to Pizza by Priya Krishna in Taste (November 2020)
Things to Do in NYC This Weekend in Thrillist (September 18-19, 2021)
Black Entrepreneur Series Returns to Olmsted in September with Top Chefs by Marina Kennedy in Broadway World Food & Wine (September 2021)
The Black Chef Series Taking Over Maison Yaki This Summer in The Infatuation (July 2020)
Off the Menu: Maison Yaki Pop-Up by Florence Fabricant in NYT (July 2020)