Cindy Wolf, Executive Chef & Co-owner, The Charleston Group

A 2006 James Beard Foundation nominee 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.

Prior to Cindy Wolf's Charleston, Wolf won acclaim for her original concepts and low country cuisine at Baltimore's Savannah and Georgia Brown's in Washington, DC. In her early career, Wolf spent many years in Charleston, South Carolina, where she worked at several prominent restaurants and explored the styles of Southern cooking. Wolf apprenticed at Silks in the Planter's Inn (1984-5), specializing in Regional American Cuisine. As Sous Chef at Morton's in the Vendue Inn (1986-1990), she focused on Classical French cuisine with local influences.

A graduate of the Culinary Institute of America in Hyde Park, New York, Wolf has received notices in Food Arts, Food and 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.

Wolf is also Executive Chef at Petit Louis Bistro, a French restaurant in Baltimore's Roland Park. Petit Louis is inspired by the traditional Paris Bistro and creates a convivial neighborhood restaurant renowned for its authenticity and superior service. She is also Tony Foreman’s partner at PAZO restaurant in the historic Fells Point district of Baltimore.

Tony Foreman, Co-owner & Wine Director, The Charleston Group

Tony is an entrepreneur and the business mind behind The Charleston Group. Tony Foreman opened Savannah restaurant in Baltimore's Fell's Point in 1995 and then went on to establish Cindy Wolf's Charleston in 1997, where Foreman is both Wine Director and Maitre d'Hotel. He has been married to Cindy Wolf since 1994.

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, to his portfolio. The innovative wine shop in downtown Baltimore was named Best New Wine Shop in the Country by Food and Wine magazine in 2002.

Foreman's latest venture is PAZO, a magnificent Baltimore restaurant and lounge serving the flavors of the Western Mediterranean in a stunning converted 1880's machine shop. PAZO opened in December 2004 to rave reviews in both local and national press.

Before becoming a Baltimore presence, Tony held general manager positions in Georgia Brown's and River Club in Washington, DC, as well as Restaurant 701 and McPherson Grill. 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.

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