Cambridge, MA 02141
With the 2008 opening of Hungry Mother, friends and restaurant veterans - Barry Maiden, John Kessen, Alon Munzer and Rachel Miller Munzer - have realized a long-standing dream. And Boston is better for it - their cozy little spot, just a half block from the Kendall Sq. Cinema, has become a home away from home for Cambridge natives and foodies from all over.
The affordable, scratch menu, inspired by Chef Maiden's Virginian roots, is just where Southern hospitality begins - the care and attention to detail extends from stove top to table, complemented by craft beers, a diverse wine list and inventive house cocktails.
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JBF Class of 2013 Dinner
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Chef Barry Maiden, born in Southwest Virginia, took his early culinary cues from his mother and grandmother. He learned at home and quickly branched out. Even before finishing high school, he was working in professional kitchens, including those at The Martha Washington Inn and The Marriott Hotel.
After high school, he spent two years with the Army Reserves in mechanical engineering, before returning home to work in small and independently run kitchens in Virginia. He then moved on to work at Magnolia's in Franklin, Tennessee where he worked alongside Emile Labrousse, renowned chef and teacher, who would become his mentor. It was Labrousse who encouraged him to go to the New England Culinary Institute in Vermont.
At the NECI, Maiden excelled learning new baking, pastry, and savory techniques. Directly out of NECI, he was hired at L'Espalier, one of Boston's long standing highly acclaimed French restaurants, quickly to be followed by the sous chef position at its sister restaurant, Sel de la Terre.
His innate need to learn and grow, as well as his commitment to sustainable food practices, drew him to work with Chef-Owner Michael Leviton at Lumière, as Chef de Cuisine. During his time at Lumière, Maiden also began teaching at Boston University, where he is now on the faculty of the culinary arts program, continuing to teach classes and mentor students.
Maiden's three year stint at Lumière was the final step before opening his own kitchen at Hungry Mother, where he is making a mark in Boston with his food, inspired by his Southern roots, his training in classic techniques, and his commitment to sustainable farming and cooking.