About Foreman Wolf
Chef Cindy Wolf
An eight-times James Beard Foundation Award finalist for Best Chef, Mid-Atlantic, Chef Wolf’s cuisine is backed by French fundamentals and grounded in preparations that emphasize the natural flavors of the very finest regional products.
Charleston is recognized in the Washington Post’s Restaurant Hall of Fame, an American Academy of Hospitality Sciences Five-Star Diamond award recipient, a Forbes Four-Star award recipient, and AAA Four Star Diamond Award recipient. The restaurant is recognized by Zagat for best food and service and has been rated the #1 restaurant in Baltimore by Baltimore Magazine year over year.
A graduate of the Culinary Institute of America in Hyde Park, New York, Chef Wolf has received notices in Food Arts, Food & Wine, Bon Appetit, The New York Times, The Washington Times and The Washington Post. She has appeared in cooking segments on major local, national and cable television stations.
Chef Wolf is Co-Owner of other restaurants which can be accessed through this website.
Tony Foreman is our esteemed wine guru, consulting on his favorite vintners and vintages. Best known throughout Baltimore as a successful restaurateur and wine director, Foreman is CEO of Foreman Wolf. The creative force behind each concept, Tony brings his experiences and vision to life with every detail in the space, menu and beverage program.
Foreman personally researched and developed the wine list for each restaurant and has been instrumental in menu development as well. His front of house staff is renowned for being thoughtful and unobtrusive, recognized time and again for superior service. The combined staff of over 300 employees has been a major driving force in putting Baltimore on the map in the world of fine wines and dining.
Tony earned a B.S. in Restaurant and Hotel Management from Widener University in Pennsylvania and holds a Sommelier Certificate from the school in Colmar, France.