Meet Our Team

As the son of a restaurant owner, Craft’s chef de cuisine Christopher Lavey developed a passion for food at a young age. Growing up in East Hartford, Connecticut, Lavey was inspired by the hardworking chefs at his father’s steakhouse in nearby Manchester, and decided to pursue his interest at The Culinary Institute of America in Hyde Park, New York. While honing his skills in culinary school, he completed an externship at Restaurant August in New Orleans under James Beard award-winning chef John Besh.

Justin Morel began his career in the restaurant industry in a different way than most do – as an investment banking analyst covering publicly-traded restaurant groups. During this time, he had the opportunity to gain unique insight into the industry, fueling his interest in the culinary arts.  His passion for the industry quickly led him to the other side of the desk.  In 2003, he worked with a small group of friends to open Boston’s most successful sushi restaurant, OSUSHI.  There, Justin assumed an operational role and developed his skills as a General Manager.

Greg Majors draws from his extensive wine knowledge and restaurant experience as the beverage director at Craft. When describing Majors in his recent, three-star review in The New York Times, Sam Sifton said, “He is well worth flagging down for advice, and excitement.”

For Meredith Tomason, baking was always a hobby, but the demand for her baked goods from peers led to a career. As pastry chef at Craft, Tomason brings her background in cakes and confections to Tom Colicchio’s renowned restaurant.