Chef / Owner
Mitchell Maxwell, Owner and Executive Chef of Maxwells 148, has a passion
for cooking Asian and Italian foods. As such his restaurant boasts his
creations in both cuisines.
Maxwell, whose cooking credits include South Beach Brasserie in South
Beach Miami with partner Michael Caine, Follia in Miami Beach, Florida,
Baci in Honolulu, and Between the Bread Ltd. in New York, is making his
mark in Boston's metro west. Maxwell joined forces with partner Randy Nason
to open Maxwells 148 in January 2004.
Maxwell's influences come from all over the world as he has been traveling
the globe since graduating from Northeastern University. It is from these
experiences where his creativity shines on his menus. Maxwell's interest
for cooking ignited at a very young age by watching Julia Child and Graham
Kerr on television with his family. Working in the restaurant industry
since the age of thirteen paired with his love for travel has allowed him
to work in kitchens throughout Honolulu, Hong Kong, China, Thailand, Indonesia,
and Singapore learning as much as possible about the different cuisines
indigenous to each area. Through Maxwell's exposure and strong influences
in these different cultures, his zeal for Asian cuisine was born. Maxwell
also has had influences from Italy, learning local techniques from the
inside out while training with chefs from the Friuli region of Italy while
in Hawaii. It was here while training with Persian chefs where his cooking
took on a new dimension – his utter love for all things Asian AND Italian.
As so the inspiration of Maxwells 148 menu was born – offering both these
cuisines – not fused, but side by side.
This passion led him to open Maxwells 148 in Natick, MA with the goal
of bringing fine dining past the city.
Maxwell has developed close ties with New England's fishing and farming
communities. Staunchly refusing to use ingredients that have been genetically
modified or engineered, Maxwell has searched the globe for the freshest
and truest ingredients. Whether it is flown overnight from Hawaii or delivered
by the butcher the day after it is received from the farm, its fresh, free
of hormones and ready to serve.
Manager / Owner
Randy Nason is the accomplished leader of Maxwells 148's staff. Nason
has had several years of business experience in both the back of the house
and the front in the restaurant industry. Serving as Manager, he oversees
and directs the day-to-day operations and activities of Maxwells 148. Nason
believes in the "art of service" and consistently tries to provide an 'experience
of details' to his customers on a nightly basis. Nason attributes his success,
thus far, to diligent training and motivation of his staff, and retaining
them -- through having a clear vision of quality customer service and recognition.
– as the saying goes, 'a business is only as good as their weakest employee'
is a mantra they take seriously. Ongoing staff development and team support
is a key factor in promoting consistency and stability. Recognized by Zagat
Survey for Top Service Ratings over the years, and most recently in the
top 13 Boston restaurants, Nason continues to build teams that foster an
unparalleled level of customer satisfaction
Nason began his professional career in 1989 after graduating from the
University of Massachusetts, Amherst with a degree in Hotel Restaurant
Management. A veteran of fine eateries such as the Gotham Bar and Grill
in New York City, Armani Café in Boston, and Henrietta's Table of The Charles
Hotel in Cambridge he took a short detour from restaurants and directed
operations of upscale, full service elderly assisted living residences
and consulted on several Boston restaurant start-ups. After seven years
in this line of work, Nason itched to get back into "the business." As
fate would have it, he was introduced to Mitchell Maxwell, who had received
accolades for his restaurants in Florida. Maxwell had been looking for
the perfect person to compliment his culinary skills. Nason's experience
was just what Maxwell was looking for and the pair decided to create an
upscale dining restaurant. A suburban spot was intentional – they wanted
to bring fine dining to those who lived outside of the city.
Nason's focus is surpassing his customer's expectations when it comes
to service. Nason has gone as far as creating a database with customer
profiles tracking allergies, birthdays, as well as their favorite tables,
meals and drinks. This value added experience wows the customer each and