Edible Boston Highlights Dining Evolution at Belmont Hill

Belmont Hill alumnus Tony Maws ’88, a James Beard Award-winning chef and former owner of Craigie on Main, has been leading a transformation of the School’s dining program since the start of the 2023–24 academic year. Recently featured in the Fall 2025 issue of Edible Boston, Mr. Maws serves as Belmont Hill’s Director of Culinary Excellence, with a mission to show students how food can fuel both performance and community.

Lunch offerings have been redesigned to emphasize balance, variety, and fresh preparation. Boys now enjoy composed bowls — pairing proteins, vegetables, and grains — such as a beef barbacoa burrito bowl. A sandwich station with house-roasted meats, a salad bar, and a pasta station round out daily options. Students and employees also provide weekly feedback through surveys, ensuring the menu continues to evolve.

As Mr. Maws explains, “It’s important that we establish the strong link between nutrition, physical activity, and learning — and show students how to use food to fuel performance and promote community.”

Beyond daily meals, Mr. Maws integrates cuisine into school life with cooking demonstrations, cultural celebrations, and even a food criticism elective. Among his many ways of connecting with the school community, he also sends out a weekly newsletter. His work reflects Belmont Hill’s commitment to helping boys understand the power of food to nourish both body and mind.

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