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Tony Maws
Cooking Style : French cuisine
 
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For 35 year old Tony Maws, chef/owner of Craigie Street Bistrot in Cambridge, cooking was not something he felt he could personally learn best by studying in a culinary school classroom. Instead, the Belmont Hill School and University of Michigan grad embarked on a nearly 10 year quest to learn his trade from the food world’s best. “I learned to cook the same way that musicians used to learn to play their instruments” jokes Tony. “By traveling around, watching the great masters at work, and learning whatever I could.” The list of chefs under whom he trained reads like a “Who’s Who” of culinary icons: Chris Schlesinger of East Coast Grill, Mark Miller of Coyote Café, Ken Oringer of Clio, Bernard Constantin of Larivoire, and Roland Passot of La Folie.



It was while Tony was living and cooking in Lyon, France, that he experienced the philosophy of the bistrots modernes – and he was hooked. “The chefs have all had classical French training, but the new cuisine is made with simple, fresh ingredients and is creative but never pretentious. And the restaurant style is relaxed and comfortable, not intimidating.” With this concept as his inspiration, Maws returned home to Cambridge and began planning his vision of a French bistrot moderne in Cambridge – Boston’s answer to Paris’ Left Bank.



A visit to Craigie Street Bistrot affirms he has succeeded in achieving his vision. The dining room is warm and inviting with decorations that include a framed photo of Maws’ true culinary idol, his grandmother Hannah. Craigie Street Bistrot’s homey and friendly feeling is genuine. After all, the restaurant is very much a product of the efforts of Maws' family and friends, who have rolled up their sleeves and given of their time and energy and experiences to help open the restaurant. Maws hopes all of his patrons feel part of the extended family when dining at Craigie Street Bistrot – tucked into a neighborhood somewhere between Harvard Square and France.



Since opening Craigie Street in 2003, Tony has received a continuous stream of accolades, both local and national, including “Best New Chefs – 2005” by Food & Wine Magazine, “Best of Boston – Top Rising Chef” by Boston Magazine, and one of 5 Best Restaurants in Boston by Gourmet Magazine.



Courtsey: http://www.starchefs.com/chefs/rising_stars/2006/boston/html/bio_t_maws.shtml

 
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Tony Maws
For 35 year old Tony Maws, chef/owner of Craigie Street Bistrot in Cambridge, cooking was not something he felt he could personally learn best by studying in a culinary school classroom. Instead, the
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Chef Tony Maws of Craigie Street Bistrot - Boston Rising Star on
Tony Maws: I was a skinny little kid with parents who didnt cook. ... For 35 year old Tony Maws, chef/owner of Craigie Street Bistrot in Cambridge,
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Craigie Street Bistrot
At Craigie Street Bistrot, Chef Tony Maws personally oversees the preparation of every dish, as well as restaurant operations. The result: we promise that
http://www.craigiestreetbistrot.com/about.htm
 
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