Best Chef in Boston


John da Silva, Spoke


Da Silva’s elegant, innovative small plates—Jonah crab salad on cornmeal pancakes; spring-onion spaetzle dabbed with creamy Cloumage; duck meatballs with smoky ajo blanco sauce—would impress anywhere. That they’re coming from…Read More

2015 Best Chef, Outstanding

Tim Wiechmann, Bronwyn, T.W. Food


Under the watchful eye of Tim Wiechmann, T. W. Food has hummed along for years as a warm Cambridge bistro serving seriously progressive food. Wiechmann’s skill in marrying German fare...Read More

2014 Best Chef, Up-and-Coming

Cassie Piuma, Sarma


As chef de cuisine of Oleana, Cassie Piuma was the quiet force behind Ana Sortun’s destination-worthy Mediterranean cuisine for more than a decade. With the debut of Somerville’s Sarma, where...Read More

2014 Best Chef, Outstanding

Tim Maslow, Strip-T’s, Ribelle

When Tim Maslow arrived in Boston from New York a few years ago to overhaul his father’s Watertown café, he made waves with his brash flavors and witty presentations—so much...Read More

2013 Best Chef, Up-and-Coming

Kristen Kish, Menton


Kish’s friendly yet badass demeanor (not to mention model good looks) earned her a legion of fans the nation over when she won Top Chef Seattle this year. But it’s...Read More

2013 Best Chef, General Excellence

Jason Bond, Bondir


Bond showcases New England’s bounty like no one else in town, dreaming up quirky-beautiful dishes that feature lesser-known flora, like calaminth, angelica root, and carrot-shaped Shunkyo radishes. And if Bond...Read More

2012 Best Chef, General Excellence



We didn’t need last year’s Food & Wine accolades to tell us that Jamie Bissonnette rocks. The famously inked chef drives the two hottest spots in town—Toro and Coppa (co-owned...Read More

2012 Best Chef, Up-and-Coming



Watertown has the most exciting cuisine in town? At a place called, for better or worse, Strip-T’s? Actually, it’s true. After leaving New York’s famed Momofuku Ssam Bar last spring,...Read More

2011 Best Chef, General Excellence

Jamie Bissonnette, Coppa


He’s pushed diners’ expectations at kitchens across the city, from Tremont 647 and Clio to Pigalle and Toro. Then, at Coppa, Bissonnette got us all comfy—nay, obsessed—with eating as many...Read More

2011 Best Chef, Up and Coming

Robert Sisca, Bistro du Midi


Boston is blessed with a bumper crop of young culinary talent injecting our food scene with energy and enthusiasm. But while many seem to spend as much time on the...Read More

2010 Best Chef, Big Name

Tony Maws, Craigie On Main


Reality-show appearances? Nope. Cookbooks? Not yet. Restaurants? Just one. In the era of the celebrity chef, Tony Maws is the rare example of a guy who just wants to cook....Read More

2010 Best Chef, General Excellence

Tony Maws, Craigie On Main


Reality-show appearances? Nope. Cookbooks? Not yet. Restaurants? Just one. In the era of the celebrity chef, Tony Maws is the rare example of a guy who just wants to cook....Read More

2010 Best Chef, Up and Coming

Phillip Tang, East by Northeast


Having cooked at chef-owned spots Hungry Mother, T.W. Food, and Lumiere, it’s no surprise that Tang would create a deeply personal restaurant. His debut, East by Northeast, has remarkable clarity...Read More

2009 Best Chef

Barbara Lynch, Barbara Lynch Gruppo

Not content merely to launch the city’s best new restaurant and upscale bar while keeping No. 9 Park, B&G Oysters, and the Butcher Shop running on all cylinders, Lynch is...Read More

2009 Best Chef, Up and Coming

Gérard Barbin, Sensing


Deputized by superchef Guy Martin to run swish French eatery Sensing, this young import has shown all the technique and discipline required by haute cuisine, along with more than a...Read More

2008 Best Chef

Tony Maws, Craigie Street Bistrot


It’s not just that his food is so good. Or that he writes some of the most imaginative menus around. It’s the Maws work ethic: nights in the kitchen and...Read More

2008 Best Chef, Up and Coming

Tim Wiechmann, T. W. Food


At 34, and with apprenticeships at some of the world’s most revered Michelin-starred restaurants under his belt, Wiechmann is hardly a newbie. Yet he brings an upstart’s ambition to his...Read More

2007 Best Chef

Barbara Lynch


At Lynch’s three stellar and very different restaurants, the spectrum of dishes—from No. 9’s Pekin duck with grapefruit and pistachio to the Butcher Shop’s deluxe hot dog—reveals a skill range...Read More

2007 Best Chef, Up-and-Coming

David Punch

Jamaica Plain

Sometimes it just takes a little tweak to make food memorable. That roasted beet salad that’s on menus everywhere? At Ten Tables, Punch adds a drizzle of pumpkin seed oil....Read More

2006 Best Chef, West

Blue Ginger


You’d think that after eight years, a fusion joint like Blue Ginger might be a tired concept; after all, who doesn’t offer garlic-black pepper lobster these days? But Ming Tsai...Read More

2006 Best Chef, General Excellence

Tony Maws, Craigie On Main


Tony Maws is the anticelebrity chef. Undistracted by fame and fortune, he is laser focused on ferreting out the finest ingredients from local farms and transforming them in his cramped...Read More

2005 Best Chef, General Excellence

Barbara Lynch


The story of this Southie native turned nationally recognized chef is well known, but Lynch’s seven years of consistently excellent food and service have proven she’s no flash in the...Read More

2005 Best Chef, Up and Coming

Pino Maffeo, Restaurant L


You’ve never crave artichoke-goat cheese lollipops until you tasted Pino Maffeo’s daring cuisine at Restaurant L. Like other mad gastro-wizards, Maffeo employs a host of high-tech gadgets (including a centrifuge)...Read More

2004 Best Chef, General Excellence

Michael Schlow


Being a great chef isn’t just about respecting good ingredients or cooking with passion. It’s also about being a good manager and building relationships with the guests you serve. Michael...Read More

2004 Best Chef, Up and Coming

Gabriel Frasca, Spire


After years of working with some of this city’s best (Gordon Hamersley, Michael Schlow, Seth Woods), it’s Frasca’s turn to soar at Spire, the restaurant at the Nine Zero hotel....Read More

2003 Best Chef, General Excellence

Ken Oringer, Clio


Oringer is fast becoming the Tom Hanks of Best of Boston. Oringer has captured the best-chef nod in three of the past four years—and the year he didn’t win, his...Read More

2003 Best Chef, Up and Coming

Tony Maws, Craigie Street Bistrot


If ever there was a feel-good pill for these challenging times, chef Tony Maws’s cooking at Craigie Street Bistrot is it. Troubles fall away as soon as you set foot...Read More

2002 Best Chef, Up and Coming

Dante deMagistris, blu


When blu opened at Sports Club/LA last winter, many eyed the restaurant with suspicion. Would the brightly colored, Cali-inspired glass-walled dining room work in Boston? Would the menu be filled...Read More

2002 Best Chef, General Excellence

Ken Oringer, Clio


Of the many honors chef Ken Oringer has won (a James Beard Award among them), this year’s nod as one of People magazine’s most eligible bachelors was perhaps the most...Read More

2001 Best Chef, General Excellence

Steve Johnson, The Blue Room


There is something to be said for dependability. In Steve Johnson’s case, it’s knowing that every time you visit his restaurant, you’ll be served a meal that is simply outstanding....Read More

2000 Best Chef, General Excellence

Ken Oringer, Clio


From behind the range at the haute Clio restaurant in the Eliot Hotel, chef Ken Oringer has managed to create masterpieces of the culinary variety. He is an avant-garde artist....Read More

2000 Best Chef, Veteran

Todd English, Olives


In a business more fickle than the entertainment industry, chef Todd English proves that talent equals staying power. When he first blipped onto our radar in 1989 with the opening...Read More

1999 Best Chef, Non-Performance

Todd English, Olives

Todd English, Olives, for turning away the cast of Cabaret after a show because it arrived after 11 p.m.—an hour later than the agreed-upon time. That’s telling ’em—and in plain...Read More

1999 Best Chef

Michael Schlow, Radius


In the four years since Michael Schlow moved to Boston, he has become not just a major figure on the local culinary scene, but on the national ones as well....Read More

1998 Best Chef

Steve Johnson


An alumnus of Chris Schlesinger’s East Coast Grill and Gordon Hamersley’s eponymous bistro, Johnson is the quintessential product of Boston’s familial and sometimes incestuous restaurant scene. Bridging the gap between...Read More

1997 Best Chef

Jody Adams


If she’s good enough for the James Beard Foundation, she’s good enough for us. Some people complain about the through-the-roof prices—they’re just whiners. Not only is the food inspired, fresh,...Read More

1996 Best Chef, Hotel

Daniel Bruce


More than 300 wine festival diners and he has yet to duplicate a menu. The chef not only foraged the wild mushrooms on your plate, but the sumac in the...Read More

1982 Best Chef, Male

Bruce Frankel, Panache


And out-of-the-way location, but Frankel’s idiosyncratic creations and his unremitting creativity (he changes the menu every day) carry him to the top...Read More

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