Tony is the entrepreneur and business mind behind all Foreman/Wolf restaurants and wine shops. Tony Foreman opened Savannah Restaurant in Baltimore's Fell's Point with Chef Wolf in 1995 and then went on to establish Charleston in 1997, where he is co-owner and Wine Director.
Tony and Cindy then went on to develop Petit Louis Bistro, a French restaurant in Baltimore's Roland Park, inspired by Bistro L'ami Louis in Paris. In November 2001, Foreman added a wine store, BIN 604 Wine Sellers, to his portfolio. The innovative wine shop in downtown Baltimore was named Best New Wine Shop in the Country by Food & Wine Magazine in 2002. Bin 201 Wine Sellers opened in Annapolis, Maryland in December 2009 at Annapolis Towne Centre.
Foreman opened PAZO, a magnificent Baltimore restaurant and lounge serving the flavors of the Western Mediterranean in a stunning converted 1880's machine shop in late 2004. Cinghiale, a modern Italian restaurant, opened in September of 2007. The Cinghiale wine list was recognized by Food & Wine Magazine as having one of the best new wine lists in the country in 2008. In October of 2012, Johnny's opened to offer the Roland Park neighborhood an everyday eatery with an extensive coffee program, breakfast, lunch, dinner, and sweets.
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.
Partner - Cinghiale, Pazo, Petit Louis, Charleston
Executive Chef - Charleston
Chef Cindy Wolf, an eight times James Beard Foundation Award Finalist for Best Chef Mid-Atlantic, has established herself as a culinary force in Baltimore and nationwide. Best known for her signature restaurant Charleston, she is acclaimed for her natural preparations, and her use of fresh, local ingredients. Prior to Charleston, Wolf won acclaim for her Low Country Cuisine at Savannah in Baltimore.
Chef Wolf is a 1987 graduate of the Culinary Institute of America in Hyde Park, New York. She has received notices in Food Arts, Food & Wine, Bon Appetit, The New York Times, Mid-Atlantic Country, Souhern Living, Cuisine Magazine, Style Magazine, Baltimore Magazine, Restaurant Business, Nation&s Restaurant News, Washingtonian, The Washington Times, The Washington Post, The Atlanta Constitution, and The Charleston News and Courier. She has appeared on all of ou major local television stations for at least one cooking segment: CBS's "Chef on a Shoestring," Baltimore's WBAL and WJZ, Dan Rodrick's Morning Program, DC's Broadcast House Live television program, the Mark Steiner Show and Robert Shoffner's Food & Wine Review radio program.
Lindsay Willey joined the Foreman Wolf team as a server during the opening of Cinghiale in August of 2007. She participated in rigorous study and tasting of Italian wines as part of the preparation for opening and started co-managing the daily operations of the cellar in November of 2007. Willey worked exclusively with the Cinghiale cellar until 2009 at which time she started working with Charleston and eventually the other properties of Foreman Wolf.
Lindsay Willey became certified by the Court of Master Sommeliers in 2011
Executive Chef James Lewandowski, takes a modern approach to the rich culinary traditions of northern and central Italy. A graduate of the Culinary Institute of America in Hyde Park, NY, Chef Lewandowksi has worked with restauranteurs Foreman and Wolf since early 2001, as sous-chef at Charleston under Chef Cindy Wolf. He trained here at Cinghiale and at Petit Louis Bistro in Roland Park.
Dining Room Manager
“The very basics of hospitality mean that we want you to be comfortable, eat well and drink well - no matter what the occasion. This should feel like the best version of your home. I’m incredibly lucky that my Sommelier and Chef feel exactly the same way.”
Ingrid French started working for the Foreman Wolf group in 2006. She has worked in many capacities at Pazo, Charleston, Cinghiale and Bar Vasquez - and has been very lucky to travel with Tony Foreman and Chef Wolf to learn firsthand the cuisine and hospitality of the regions they represent. “I can’t decide which I love more; my regular guests that have become family, or the first time guests that I dearly want to become family”.