Tony Maws is a non-traditional chef; an “idealist with a kitchen” might be a more appropriate job description. His ideology? That local, seasonal, and sustainably sourced ingredients are intrinsically better, and form the most significant part of what makes great food great. Since opening his first restaurant, Craigie Street Bistrot, in 2002, Chef Maws has risen to international acclaim as one of the country’s best chefs, including a James Beard Award for Best Chef Northeast 2011; “Boston’s Best Chef” 2010, 2008, 2006, and 2003 by Boston magazine; and Food & Wine’s 2005 “Best New Chefs”.
Today, he operates two of greater Boston’s culinary gems: Craigie on Main in Cambridge, and The Kirkland Tap & Trotter in Somerville. The food at Craigie is defined by his trademark style of fine dining: French-inspired “refined rusticity”. At Kirkland, Maws serves the comfort food he wants to eat on his day off – centered around a wood-fire grill, and complemented by a killer beer, wine, and cocktail selection.
Outside of the kitchen, his interests include the Red Sox, reading cookbooks for pleasure (he has a collection of more than 200), skiing, eating Chinese food, and traveling – particularly to France. A career highlight, to date, was when he got to cook for his favorite band, Wilco.