Tony Maws (born 1970)is an American chef and restaurateur. Maws is the chef/owner of Craigie on Main (formerly called Craigie Street Bistrot) in Cambridge, Massachusetts.
Raised in Newton, Massachusetts, Tony Maws attended the Belmont Hill School, graduating in 1988.After graduating from the University of Michigan with a BA in Psychology and uncertain what he wanted to do, Maws traveled to Europe for a year and upon returning to New England quickly got a job as a waiter in Martha's Vineyard. While working as a waiter Maws wrote to chefs around the U.S. and was hired by Chris Schlesinger to work at the original East Coast Grill.
In 2003, Maws opened Craigie Street Bistrot in Cambridge, Massachusetts, winning several awards and recognitions.In late 2008 Maws moved Craigie Street Bistrot to a larger venue on Main Street in Cambridge, adding a bar and an open kitchen. He also renamed it Craigie on Main.
James Beard Foundation Award - Best Chef Northeast, May, 2011
James Beard Award Finalist - Best Chef Northeast, March, 2010
James Beard Award Finalist - Best Chef Northeast, March, 2009
“Best Chef,” Boston Magazine (Best of Boston), 2008
“Best New Chefs Hall of Fame,” Food & Wine Magazine, 2008
“Best Chef,” “Best French Restaurant” and “Best Pasta Dream Meal” (Gnocchi Parisienne), Boston Magazine (Best of Boston), 2006
“One of America’s 10 Best New Chefs” (Tony Maws), Food & Wine, 2005
Boston’s "top rising chef” (Tony Maws), Stuff@Night, 2004
"Best up-and-coming chef,”Boston Magazine (Best of Boston), 2003
Legal Sea Foods is an American restaurant chain of casual-dining seafood restaurants mostly located in the Northeastern region of the United States.
Karen A. Page along with her husband Andrew Dornenburg, is a James Beard Award-winning author of a number of culinary-themed books. Among their books are Becoming a Chef, Culinary Artistry (1996), Dining Out (1998), Chef's Night Out (2001), The New American Chef (2003), What to Drink With What You Eat (2006), The Flavor Bible (2008), The Food Lover's Guide to Wine (2011), and The Vegetarian Flavor Bible (2014).
Andrew Dornenburg along with his wife Karen A. Page, is a James Beard Award-winning author of a number of culinary-themed books. Among their books are Becoming a Chef, Culinary Artistry (1996), Dining Out (1998), Chef's Night Out (2001), The New American Chef (2003), What to Drink With What You Eat (2006), The Flavor Bible (2008), and The Food Lover's Guide to Wine (2011).
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, scheduled around James Beard's May 5 birthday. The media awards are presented at a dinner in New York City; the chef and restaurant awards were also presented in New York until 2015, when the Foundation's annual gala moved to Chicago. Chicago will continue to host the Awards up to 2027.
Rick Moonen is an American seafood chef and an early adopter of sustainable fishing practices. He is known as the "Godfather of Sustainability".
Andrew Carmellini is an American chef and restaurateur. Carmellini is the force behind the outstanding food and drink at the 15 restaurants, bars and food stands he owns with his partners at NoHo Hospitality. His many accolades include a place on Food & Wine’s Best New Chefs list, James Beard Rising Star Chef and Best Chef New York awards, and a Michelin star. He is the author of two highly praised cookbooks.
Molly Birnbaum is a writer. Her work has appeared in The New York Times, ARTnews magazine, the New York Post, USA Today, the Point Reyes Light newspaper, and The Brown Alumni Magazine. She has won the Pulitzer Traveling Fellowship for Art and Culture from Columbia University in 2008. She was born and raised in Boston, attended Brown University, where she studied the History of Art and Architecture. She then became interested in cooking. Her first job was as a dish washer working for Tony Maws at his Cambridge, MA restaurant, Craigie Street Bistrot; it is now called Craigie on Main. She was accepted into the Culinary Institute of America, but did not attend after an automobile accident in August 2005 that occurred while she was jogging in Brookline, MA; the accident caused her to lose her ability to smell. She wrote a book about her experience dealing with her loss of smell titled "Season to Taste: How I lost My sense of Smell and Found My Way." She writes the blog "My Madeleine."
Andy Husbands is an award-winning chef, restaurateur, author and television personality. Currently, he is the chef and owner of The Smoke Shop BBQ restaurants, Boston Magazine's “Best Barbecue Restaurant” 2018 and “Best Barbecue 2018 & 2017” by The Improper Bostonian. With locations ranging from Cambridge's Kendall Square and Seaport's Fort Point to Somerville's Assembly Row, Husbands is "smoking" the competition. After nearly 30 years in the restaurant industry, Pitmaster Andy Husbands serves as one of the city's most celebrated culinary leaders and foremost authority on regional Barbecue and live-fire cooking in New England.
Danny Bowien is a chef and restaurateur. He is the founder and owner of Mission Chinese Food in New York City and Brooklyn and co-founder of Mission Chinese Food in San Francisco, California. Bowien is a James Beard Award winner, and the main subject of season six of the food and travel show The Mind of a Chef.
Derek Brown is an American entrepreneur, writer and bartender. In addition to being a leader in the classic cocktail movement, he is an expert on the history and culture of spirits and drinks. Brown travels the world teaching seminars on the importance of alcohol in shaping our society, and learning about regional and local variations of spirits and drinks. He owns bars Columbia Room, The Passenger, Mockingbird Hill, Eat the Rich, and Southern Efficiency in Washington, D.C.
Paul Virant is the chef and owner of Vie in Western Springs, Illinois, and Vistro in Hinsdale, Illinois. His contributions to cooking include introducing inventive canning and preservation recipes to the restaurant industry, which culminated into the release of his cookbook, The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux.
Christina Tosi is an American chef, author, and television personality. She is the chef, founder, and owner of Milk Bar, the sister bakery to the Momofuku restaurant group, with sixteen locations across North America.
Jasper White is a "chef, restaurateur and cookbook author who is recognized as one of the leading authorities on New England food and its history, in particular seafood."
Lydia Shire is a Boston-based chef and restaurateur.
Barbara Lynch is a restaurateur. In 2017 she was included in Time magazine's "Top 100 Most Influential People of the Year" for her pioneering contributions in the culinary world and her focus on local wealth creation through agronomy. In 2014 she was the second woman to be awarded the James Beard Foundation Award for Outstanding Restaurateur, which honors "a working restaurateur who sets high national standards in restaurant operations and ownership."
Milk Bar is a chain of dessert and bakery restaurants founded by chef Christina Tosi. Tosi owns the chain with the Manhattan-based Momofuku restaurant group; Momofuku does not control the operations of Milk Bar.
Jody Adams is an American chef and restaurateur. Adams owns and operates TRADE and Porto in Massachusetts. She was owner and executive chef of Rialto in Cambridge, Massachusetts, for over 20 years. In 1997, she won the James Beard Award for Best Chef in America Northeast.
Greg Baxtrom is an American chef based in Brooklyn, New York.
Ann Kim is a James Beard Award-winning chef and restaurateur in Minneapolis, Minnesota.
Karen Akunowicz is an American chef based in Boston, Massachusetts.