Culinary Director, FutureChefs
Chef Barry Maiden, Culinary Director, Future Chefs: Chef Barry Maiden began work in professional kitchens at a young age in and around his home town of Abingdon, Virginia. Early in his career, Chef Maiden worked alongside Emile Labrousse, renowned French chef and teacher, in Nashville, Tennessee. Chef Maiden then went to the New England Culinary Institute in Montpelier, Vermont and as a NECI extern, he was hired at L’Espalier in Boston working under Chef Frank McClelland. He then took the sous chef position at its sister restaurant, Sel de la Terre on the Boston waterfront.
Chef Maiden’s innate need to learn and grow along with his commitment to sustainable food practices drew him to work with Chef-Owner Michael Leviton at Lumière, as Chef de Cuisine. Maiden’s five year stint at Lumière was the final step before opening his own kitchen in 2008, Hungry Mother in Cambridge, MA. He was quickly named one of Food and Wine Magazine’s “Best New Chefs” in 2009 and in 2015 he was awarded the prestigious James Beard Award of “Best Chef Northeast.”
In the summer of 2015 Hungry Mother closed its doors to allow Maiden to explore new opportunities. Chef Maiden is a faculty member of the culinary arts program at Boston University, and continues to bring his unique Southern approach to cooking in the Boston area.
In his current role at Future Chefs, Chef Barry Maiden is responsible for overall kitchen management and provides culinary direction for youth development programming and community events.