Tom Maxwell

Photo of Tom Maxwell
New Bern, NC
University Of North Carolina At Chapel Hill
Southern American Cuisine, Food History, Home Cooking
  • Tom has worked for three James Beard Award-winning restaurants across the country.
  • He won Al Jazeera America's vaguely prestigious "World Cup of Food" competition in 2014, refereed by renowned food and drink writer Rosie Schaap.
  • Tom's "A Really Strange and Wonderful Time: The Chapel Hill Music Scene 1989-1999" will be published by Hachette in 2024.


Tom began writing professionally at the tail end of a successful music career. He has contributed to The Oxford American, The Bitter Southerner, Longreads, and AARP. While writing a piece for North Carolina's Indy Week, Tom coined the term "historic locovorism" when encouraging a local chef to resurrect the classic Chatham Rabbit dish. Tom is also the co-creator of Shelved, an upcoming Audible music podcast produced by Gunpowder & Sky.


Tom has a bachelor's degree in communication from the University of North Carolina at Chapel Hill
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Stories By Tom Maxwell