Chef Cindy Wolf is a culinary force whose work is deeply rooted in French techniques while celebrating the rich flavors and traditions of the Mid-Atlantic and Low Country regions. A consistent James Beard Foundation nominee from 2006 through 2025, Chef’s cuisine showcases a refined balance between classical foundations and creative, ingredient-driven innovation.

Graduating from the Culinary Institute of America in Hyde Park, New York, Chef Wolf has built a distinguished career marked by a passionate commitment to sourcing the finest regional products and crafting dishes that honor their natural essence. Her dedication to excellence and her deep respect for the craft have earned her praise in publications such as Food Arts, Food & Wine, Bon Appetit, The New York Times, and The Washington Post.

In 2025, under her visionary leadership, Charleston was honored with the prestigious James Beard Foundation Award for Outstanding Wine and Other Beverages Program — a national accolade recognizing the restaurant’s exceptional and thoughtfully curated wine experience.

Beyond the kitchen, Chef Wolf is known for her warm, authentic approach to hospitality, blending sophistication with genuine hospitality to create memorable dining experiences that reflect both her culinary expertise and her connection to the vibrant local community. She has also shared her culinary talents on multiple television appearances, inspiring both home cooks and food enthusiasts alike.

ACCOLADES

Charleston is an American Academy of Hospitality Sciences Five-Star Diamond Award recipient, a Forbes Four-Star Award recipient, and a AAA Four 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 25-time James Beard Award nominee, Charleston received national recognition in 2025 with the James Beard Foundation Award for Outstanding Wine and Other Beverages Program.

“Charleston is a beacon of grace in Baltimore.”
★ ★ ★ ★ — The Washington Post‘s Inaugural DC Restaurant Hall of Fame (2019 & 2018) by Critic Tom Sietsema.

Lindsay Willey joined the formerly branded Foreman Wolf team as a server during the opening of Cinghiale in August 2007. In preparation for the restaurant’s debut, she immersed herself in rigorous study and tasting of Italian wines and quickly stepped into a leadership role, co-managing the cellar by that November.

After working exclusively with Cinghiale’s program, Willey began lending her expertise to Charleston and other Foreman Wolf properties starting in 2009.

Certified by the Court of Master Sommeliers since 2011, Willey now serves as Wine Director for all restaurants under the Tony Foreman + Co. group. She also oversees Charleston’s 1,100+ label wine list.

Her thoughtful, dynamic approach to wine curation helped earn Charleston the prestigious 2025 James Beard Foundation Award for Outstanding Wine and Other Beverages Program. A key contributor to Charleston’s 25 James Beard Award nominations, Willey continues to shape one of the country’s most respected wine programs.

Willey’s philosophy is rooted in making wine both meaningful and approachable. “I want the wine list to feel like a conversation — inviting, surprising, and deeply personal,” she says. When considering selections, functionality is paramount: “What job can this wine perform?”

Her by-the-glass offerings often shift with the seasons to align with the kitchen’s evolving menus. “Charleston’s cellar has a range of wines from deeply contemplative to immediately accessible — all are important. The team takes the cellar very seriously, but wine should be fun for our guests, and hopefully the list feels inviting and exciting for them.”