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Chez Nous

Chez Nous

Tony Foreman
Co-Owner, Foreman Wolf

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Tony Foreman is the president & CEO of Foreman Wolf. In partnership with chef Cindy Wolf, the restaurateurs own and operate Charleston, Petit Louis Bistro, Pazo, Cinghiale, and Johnny's. Tony also owns and operates two wine stores: BIN 604 Wine Sellers and BIN 201 Wine Sellers.

Tony has a B.S. in Restaurant and Hotel Management from Widener University in Pennsylvania and holds a Sommelier Certificate from Colmar school in France.

Cindy Wolf
Co-Owner, Foreman Wolf

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Chef Cindy Wolf is a 2006, 2008 & 2014 James Beard Foundation finalist for Best Chef, Mid-Atlantic. Chef Wolf is the Executive Chef at Charleston where her cuisine is backed by French fundamentals and grounded in preparations that emphasize the natural flavors of the very finest products.

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 among others. She has also appeared in cooking segments on major local, national and cable television stations.

 

Patrick Del Valle, Maître d'Hôtel, Roland Park

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Patrick has been a fixture within Petit Louis Bistro for over a decade, where he welcomes every guest with a boisterous and friendly "Bonjour!" Originally from Lyon, France, Patrick is a graduate of Jehanne de France. He began his career working in restaurants in France and enjoys sharing his enthusiasm for French culture and cuisine with his guests.

 

Christopher Scanga, Executive Chef, Roland Park

Chef Chris Scanga was born and raised in Lutherville, Maryland. A 2009 Graduate of the CIA, Chris had a 2008 Externship at Charleston. After graduating from the CIA, Chris returned to Charleston as part of Chef Wolf’s culinary team. Chris was the opening Sous Chef at Johnny’s before working at Petit Louis, where he is executive chef.

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James Lewandowski, Executive Chef, Columbia on the Lake

Petit Louis Bistro's Executive Chef, James Lewandowski, has an Associate’s degree in Occupational Studies in the Culinary Arts and Bachelor’s degree of Professional Studies in Culinary Arts Management from the Culinary Institute of America in Hyde Park, New York (1997).

James began his career at Petit Louis Bistro in Roland Park in 2001 and was appointed Executive Chef in January, 2007. He is now the executive chef at Petit Louis Bistro in Columbia.

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