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Cindy Wolf is the executive chef at Charleston and was a 2006 & 2008 James Beard Foundation 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.
A graduate of the Culinary Institute of America in Hyde Park, New York, Wolf has received notices in Food Arts, Food & Wine, Bon Appetit, The New York Times, The Washington Times, The Washington Post among others. She has also appeared in cooking segments on major local, national, and cable television stations.
In addition to Charleston, Chef Wolf along with her partner, Tony Foreman, owns Petit Louis Bistro, a classic French bistro, Pazo, a refined, regional Spanish restaurant, Cinghiale, a modern Italian restaurant, Johnny's, featuring west coast cuisine, BIN 604 Wine Sellers, and BIN 201 Wine Sellers.
Chef Wolf was awarded the American Academy of Hospitality Sciences 5-Star Diamond Award in 2011, the AAA Four Diamond Award, 4-Star Forbes Travel Guide, Top 50 Restaurants nationwide by OpenTable in 2011-12, recognized by Zagat for best food and service in 2012, the 2007 BRAVO business achievement award for professional excellence, the 2008 University of Baltimore Virtuoso award for her contributions to the city of Baltimore, the 2008 Influential Marylanders Award, among many other local awards for culinary excellence.