Tony Maws

File:Tony Maws at James Beard Awards 2011.jpgs 2011]]

Tony Maws (born 1970)[http://www.improper.com/features/tony-maws/ Soroff on Maws] is an American chef and restaurateur. Maws was the chef/owner of the former Craigie on Main (once called Craigie Street Bistrot) in Cambridge, Massachusetts.

Early years

Raised in Newton, Massachusetts, Tony Maws attended the Belmont Hill School, graduating in 1988.https://www.belmonthill.org/page/news-detail?pk=860152 {{Dead link|date=February 2022}} After graduating from the University of Michigan with a BA in Psychology and uncertain what he wanted to do, Maws traveled to Europe for a year and upon returning to New England quickly got a job as a waiter in Martha's Vineyard. While working as a waiter Maws wrote to chefs around the U.S. and was hired by Chris Schlesinger to work at the original East Coast Grill.{{cite news

|title=Tony Maws

|url=http://www.starchefs.com/chefs/rising_stars/2006/boston/html/bio_t_maws.shtml

|work=StarChefs.com

|date=March 2006

}}

Craigie on Main

In 2003, Maws opened Craigie Street Bistrot in Cambridge, Massachusetts, winning several awards and recognitions. In late 2008 Maws moved Craigie Street Bistrot to a larger venue on Main Street in Cambridge, adding a bar and an open kitchen.{{cite news

|author=Clark, Lauren

|title=Craigie on Main - Best Boston bars

|url=http://drinkboston.com/2009/01/20/craigie-on-main/

|work=DrinkBoston.com

|date=January 20, 2009

}} He also renamed it Craigie on Main.

Craigie on Main closed in the fall of 2021.

=Awards=

James Beard Foundation Award - Best Chef Northeast, May, 2011

James Beard Award Finalist - Best Chef Northeast, March, 2010

James Beard Award Finalist - Best Chef Northeast, March, 2009

"Best Chef," Boston Magazine (Best of Boston), 2008[http://www.cbsnews.com/news/chef-tony-maws-morrocan-harroset-braised-lamb-shanks-on-the-dish/ Chef Tony Maws' Morrocan harroset braised lamb shanks]

"Best New Chefs Hall of Fame," Food & Wine Magazine, 2008

"Best Chef," "Best French Restaurant" and "Best Pasta Dream Meal" (Gnocchi Parisienne), Boston Magazine (Best of Boston), 2006

"One of America’s 10 Best New Chefs" (Tony Maws), Food & Wine, 2005

Boston’s "top rising chef" (Tony Maws), Stuff@Night, 2004

"Best up-and-coming chef," Boston Magazine (Best of Boston), 2003 {{cite news

|title=Reviews and Awards

|url=http://www.craigieonmain.com/?page_id=44

|work=CraigieOnMain.com

}}