A 2006, 2008, 2014, 2015, & 2016 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.
Charleston is an American Academy of Hospitality Sciences Five-Star Diamond award recipient, a Forbes Four-Star award recipient, and AAA Four Star Diamond Award recipient. The restaurant is recognized by Zagat for best food and service and has been rated the #1 restaurant in Baltimore by Baltimore magazine year over year.
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 and The Washington Post. She has appeared in cooking segments on major local, national and cable television stations.
Wolf is business partners with Tony Foreman in their other restaurants which can be accessed through www.foremanwolf.com.