Slow Food for Fast Times

At Urban Hearth, we are guided by the principles of the Slow Food philosophy. We "envision a world in which all people can access and enjoy food that is good for them, good for those who grow it, and good for the planet." 

It's a simple idea really, but it profoundly shapes how we see ourselves as chefs and members of the community.

"Slow food" goes beyond simply making thoughtful choices about the ingredients and products we source. It's about stepping

back from the intensity of our day-to-day lives, and

recognizing that there is much to be learned and joy to be

had from sitting at a table together. 


Erin Miller

executive chef | owner |

camp counselor

Erin joins the decorated lineage of women chefs in Cambridge and is proud to count Urban Hearth among the small number of acclaimed woman-owned and led restaurants in the Boston area. 

Classically trained at the French Culinary Institute of New York, Erin draws from her professional training under the mentorship of Blue Hill’s Dan Barber, her entrepreneurial skills running a culinary event company and her extensive instructional experience to create a unique dining experience. Urban Hearth opened its doors in 2016 and through Erin’s stewardship quickly established itself as one of Boston’s best kept secrets with a loyal following. 

Throughout her career, Erin has been guided by a simple concept; that there is much to be learned and joy to be had when we gather around the table together. She diligently applies this philosophy beyond the dining table to her relationships with local farmers and producers, her team and her neighborhood community alike; bringing responsibility and care towards every step in the food system. 

Originally from the Blue Ridge mountain town of Floyd, Virginia, Erin calls Cambridge home where she has lived with her husband and two sons since 2008 and is deeply engaged in the city’s vibrant



Paul Nadjarian

sous chef | cure-master |

remote sous vide operator

Paul discovered his passion and talent for cooking while at high school in his native Detroit. His experience both in the professional kitchens of Toasted Oak and Gold Cash Gold, and as a personal chef, taught him the value of forging a trusting and caring bond with his colleagues. He joined us as sous-chef in 2018 and has made Urban Hearth his restaurant family, with whom he shares a deep respect of food and of each other.


Paul thrives on creativity and change. He draws his inspiration from the deep tradition and unique techniques of Japanese cuisine as well as the endless opportunities presented by preservation methods.


He is a great asset to the restaurant, contributing creativity and depth of knowledge to our menu development while leading the service team at night. Most recently, Paul led the launch of Sunday Wine bar – a more casual approach to the Urban Hearth experience – begun in December 2019 and already establishing itself as the neighborhood destination for Sunday evenings.

Paul has set down roots in New England. When not at work, he enjoys hanging out with friends, exploring the area's restaurants and cruising in his Mini Cooper. 


Ashley Stoyanov

chef | prep kitchen DJ | 

plating virtuoso

While born and bred in Massachusetts, Ashley developed a passion for travel and food, in particular Eastern Europe and its cuisine. 

Having worked as a sales and finance executive, Ashley traded in a career in the automotive industry for an apron and knife. She began her culinary journey in the Cambridge kitchens of Alden & Harlow, Longfellow and Waypoint, joining Urban Hearth in 2018. 

An avid dining consumer, Ashley has her finger on the pulse of food trends. Drawing on her background in fine and graphic arts, she brings fresh and innovative ideas to our menu development and plating. 

Ashley enjoys city life. She lives in Chelsea with her husband and kitties. They are constantly on the go, filling their lives with travel, dining, friends, and adventure.