A 2006 James Beard Foundation nominee for Best Chef, Mid-Atlantic chef Cindy Wolf's cuisine is rooted in the tradition of the “Low Country” of Southern Carolina and backed by French fundamentals. Her preparations emphasize the natural delicacy of the very finest regional products.

Prior to Charleston, Cindy Wolf won acclaim for her low country cuisine at Savannah in Baltimore and Georgia Brown’s in Wahington, DC where she originated the concept and the menu for both establishments. Chef Cindy Wolf lived in Charleston, South Carolina where she worked at several prominent restaurants. She apprenticed at Silks in the Planter’s Inn (1984-5) specializing in Regional American Cuisine. She was Sous Chef at Morton's in the Vendue Inn (1986-1990), specializing in Classical French cuisine with local influences.

Cindy Wolf is a graduate of the Culinary Institute of America in Hyde Park, New York. Cindy 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 on major local, national and cable television stations.

Tony Foreman's wife and business partner is Chef Cindy Wolf. Their first business venture was Savannah which opened in Baltimore’s Fells Point in 1995. From there they established Cindy Wolf’s Charleston.

Tony and Cindy then went on to develop Petit Louis Bistro a French restaurant in Baltimore’s Roland Park. Petit Louis is inspired, amongst others, by Bistro L’ami Louis in Paris and creates a convivial neighborhood restaurant renowned for its authenticity and superior service.

In November 2001, Tony added the wine store Bin604 to his portfolio. Bin 604 is a innovative wine shop in downtown Baltimore that was named Best New Wine Shop in the Country by Food and Wine magazine in 2002.

Tony’s latest venture is PAZO, a magnificent downtown restaurant and lounge serving the flavors of the Western Mediterranean in a stunning converted 1880’s machine tool shop. PAZO opened in December 2004 to rave reviews in both local and national press. PAZO has become a destination for both casual diners seeking to explore a new experience and business diners, demanding state of the art AV in a private dining suite.

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.
 

Ben Lefenfeld – Executive Chef

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