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 sustainable ingredients are intrinsically better, and that these ingredients form the most significant part of what makes great food great.
Tony embarked on an eight-year journey that included stints under local chefs Kenneth Oringer at Restaurant Clio and Steve Johnson at the Blue Room; Bernard Constantin at Larivore in Lyon, France; Roland Passot at La Folie and Wolfgang Puck at Postrio in San Francisco; and Mark Miller at the Coyote Café in Santa Fe. Tony is particularly grateful to Chef Chris Schlesinger, for giving him his first big break: a chance to chop vegetables at the East Coast Grill. He originally opened Craigie Street Bistrot in 2002, which moved to the Main Street home in 2008.
Tony grew up just across the river in Newton, and now lives in Cambridge with his wife Karolyn and their son Charlie. His career highlight to date was when he got to cook for his favorite band, Wilco. 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.
Director of Operations // Carl York
Carl, our Director of Operations, started with Craigie on Main in the fall of 2011 as General Manger. He's from Maine and has blind pride for his state. He like bicycles, vintage stereo equipment and balance boards made in the 60's [ironically he has no tattoos]. He does have a record player. He's taken a lot of classes studying wine. He likes Riesling. He makes us like Riesling. He also really likes old wine. His favorite dish at Craigie on Main is the Octopus, the dish he had the day he applied for his job. He also remembers the terrine he ate at the Craigie Street Bistrot in 2006 very fondly.
He lives in Medford, Massachusetts with his wife, Vera and son, Vanya.
Chef de Cuisine // Chris McMullan
Chris took his first job with Tony Maws as an extern after culinary school. After spending time in the Craigie kitchen, he was quickly rewarded the nickname "Sprinkles."
Chris spent two years as Craigie's sous chef before he took a year off to travel in Spain and then time with family in Seattle.
McMullan has picked up techniques in world class kitchens like Bouley in New York City and El Celler de Can Roca in Girona.
When he's not making delicious food, he's listening to Robyn, building bike wheels, or practicing his latte art. It's gotten pretty good.