Barry Maiden

Eastern Seaboard, US

26For Barry Maiden, a native of Virginia, cooking has always played an important role in his life. Barry’s mother and grandmother, both great cooks, were his early influences. After working in kitchens since the age of 16 and a brief stint in the U.S. Army, Barry was fortunate enough to work with his mentor EmileLabrousse. Labrousse’s passion for gastronomy, history and life in general would inspire Barry to the next level. Barry attended the New England Culinary Institute and graduated in May 2000. He has worked at several of the top restaurants in Boston, including L’Espalier and Sel de la Terre, where he was the sous chef for three years, followed by three years as Chef de Cusine at Lumiere restaurant in Newton. Barry also prepares catered dinners and teaches private cooking classes, as well as classes at Boston University. Barry is just as comfortable at the table of a four-star restaurant as he is with a beer in hand at bluegrass night at his local pub.

In 2015, Barry won the the James Beard Award for Best Chef Northeast, and is currently researching new restaurant opportunities after closing Hungry Mother in Cambridge, Mass. in July.