Tony Maws is the James Beard Award-winning chef behind Cambridge’s beloved Craigie on Main, with food defined by his trademark style of fine dining: French-inspired “refined rusticity.”He believes that local, seasonal, and sustainably sourced ingredients are intrinsically better, and form the most significant part of what makes great food great. Outside of the kitchen, his interests include cycling, the Red Sox, reading cookbooks for pleasure (he has a collection of more than 200), walking his dog Maccabee, and cooking for his wife Karolyn and son Charlie. He also was a founding member of the advocacy group Massachusetts Restaurants United created to insure the independent restaurants in Massachusetts have a voice. He also considers himself quite fortunate to have worked side by side with Pegotty’s founder Alison Hearn.

with customization by Grapevine Local Food Marketing