<p>Tony Maws, chef/proprietor of <a href="http://www.craigieonmain.com/">Craigie on Main</a>, in Cambridge, MA, 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. His resolute commitment to these tenets may have made Tony something of a pioneer in the “locavore” movement and in “Nose to Tail” cooking, but he admits that these ideas are not particularly novel. “Basically,” says Tony, “these are ideas that are shared by about 90% of the world’s grandmothers.” Much as he honors his Grandmother and culinary muse Hannah, Tony’s international acclaim is surely the result of other factors as well: his relentlessly innovative culinary techniques are precise enough to baffle any grandma and his ability to match just the right food combinations to create the perfect dish has been called “uncanny.”</p>

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