About Tony Maws

James Beard Award winning 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 that these ingredients form the most significant part of what makes great food great.

Remembering Grandma … and Chinatown

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Chef Tony Maws shares his thoughts and remembers the smells of childhood meals. "Food is ...Read More

“Chef’s Table” Special Edition featuring Chef Tony Maws

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Enjoy this rare interview as Scott Haas speaks with Tony Maws about observing him for ...Read More

Pork Belly and Ricotta Lasagnette

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Chef Tony Maws of Craigie on Main makes a free-form lasagna.

The Craigie Burger

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Chef Tony Maws talks about the creation Bon Appetit magazine called one of the best ...Read More

Executive Chef Tony Maws

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Winner of the 2011 James Beard Award "Best Chef of the Northeast," Tony Maws talks ...Read More

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