Tony Foreman is the visionary entrepreneur behind the most celebrated restaurants in the Baltimore area. His journey began in 1995 with the opening of Savannah Restaurant in the neighborhood of Fell’s Point, a collaboration with Chef Cindy Wolf that set the stage for his enduring legacy in fine dining and hospitality. Two years later, they launched Charleston, the cornerstone of Harbor East among the most acclaimed restaurants of the Mid-Atlantic region.

Tony’s dedication to his craft continued with Petit Louis Bistro, a Parisian-inspired French restaurant in the Roland Park neighborhood where he grew up. In 2004, he unveiled PAZO, a vibrant Spanish and Mediterranean venue later transformed into Bar Vasquez in 2016, embracing the flavors of Argentine cuisine. In 2007, he introduced Baltimore to authentic Northern Italian dining with Cinghiale, complete with a traditional salumeria, followed by Johnny’s in 2012, a neighborhood retreat blending casual charm with global influences.

In 2021, Tony joined forces with Chef/Owner Christopher Scanga to open The Milton Inn, a pre-Revolutionary War farmhouse reimagined into a cozy tavern and destination dining experience in Baltimore County. His latest venture, The Duchess, is a partnership with Chef/Owner Kiko Fejarang. Located on The Avenue in Hampden, it marries her Chamorro heritage with the convivial spirit of an English pub.

Tony’s passion extends beyond restaurants. In 2001, he launched BIN 604 Wine Sellers in Harbor East, offering patrons a carefully curated selection of wines inspired by his restaurant lists. BIN 201 Wine Sellers followed in Annapolis in 2009, further cementing his reputation as a noted wine expert and enthusiast.

For 15 years, Tony and Chef Cindy Wolf hosted a weekly hour-long radio show on Baltimore’s NPR station, WYPR 88.1 FM—Foreman and Wolf on Food and Wine—during which they shared their passion for foods and wines that have inspired their professional pursuits, while making accessible to a broad audience seasonal specialties and the joys of everyday cooking.

With deep roots in Baltimore, Tony’s love for his hometown has shaped his every endeavor. Now raising his two daughters in the same neighborhood where he grew up, he is personally invested in and present at each of his establishments. Whether discussing business over coffee at Johnny’s, recommending wine at Cinghiale, or cheering for his favorite football team, Everton, at The Duchess with a pint in hand. Tony embodies the vibrant, welcoming spirit of the city he has changed for the better through his commitment to bringing people together in the enjoyment of quality dining experiences.

Tony Foreman

Chris Scanga is the Executive Chef and Co-Owner of The Milton Inn, which opened as part of the Foreman Wolf restaurant group in 2021. A native of Baltimore County, Maryland, his first kitchen job was at Mercy Ridge Senior Living Community in Timonium, Maryland, a position facilitated by his mother who served as dining services manager at the facility. Chef Scanga began his formal culinary training at the age of 18 when he enrolled in the Culinary Institute of America (CIA) in Hyde Park, NY. During this period, he was offered an “externship” with Chef Cindy Wolf, working in a variety of kitchen roles at Baltimore’s award-winning Charleston Restaurant. Upon graduation from the Institute in 2009, Chef Scanga was offered a full-time position at Charleston as an assistant chef until being offered the Sous Chef position at Johnny’s in Roland Park when it opened in 2012. He became Executive Chef at Petit Louis in Roland Park in 2014.

Chef Scanga is motivated by the simple joy of cooking for others and serving food that people desire and enjoy. “My approach is to constantly surpass expectations, creating food and dining experiences that people not only enjoy, but remember and want to repeat again and again,” says Chef Scanga. “My starting point is always from the perspective of those I’m cooking for, what I think they’ll enjoy and how I can best present it in a way that’s beautiful and enticing. It’s about consistency and showing care in every aspect. I consider it my first obligation to build trust among those I’m cooking for and then, over time, it’s possible to do new things and entice diners to experience what they might not otherwise try. This is both the responsibility and joy of being a chef.”

Chef/Owner Chris Scanga

Chef Kiko (39), whose family roots are in Guam - the U.S. island territory in Micronesia, in the Western Pacific - has been with the Foreman Wolf restaurant group for most of the past 17 years, now with Tony Foreman + Co. She graduated from the culinary program of the Art Institute of Seattle and, after working for a time in various hotel restaurants, eventually joined Foreman Wolf in 2007, working as a Sous Chef at the former PAZO in the Baltimore neighborhood of Harbor East. Chef Kiko later became the Executive Chef of Johnny’s in the Roland Park neighborhood when it opened in 2012 until returning for a time to Guam for family reasons in 2015. She eventually joined the MINA Group, a San Francisco-based restaurant management group, but decided to return to the Baltimore area in 2021 when Foreman Wolf enticed her to assume the role of Sous Chef at their newest restaurant, The Milton Inn, a 240-year fieldstone house in Baltimore County that once served as a coach stop for Quaker settlers and a haven for travelers.

Chef Kiko currently lends her culinary talents at The Duchess while also training new culinary staff. “As long as I can remember, it was the most natural thing to cook for others, to share my love for good and authentic food with family members and friends,” says Chef Kiko. “Even as a young girl in Guam, I came to appreciate and love the culinary influences that defined our family meals and celebrations. Guam - or, Chamorro - cuisine is a melting pot of Spanish, Japanese, Korean, Filipino and Hawaiian flavors and traditions. It’s food that reflects the best of the seasons and is intended to share. It’s never pretentious, but always honest, surprising and memorable. I’m thrilled to now be able to create these rich and wonderful experiences for all of Baltimore.

Chef/Owner Kiko Fejarang

Properties of Tony Foreman + Co.

The Duchess is the ultimate neighborhood hangout in Hampden, Baltimore, brought to life by Tony Foreman and Chef Kiko Fejarang. With a vibe inspired by the friendly spirit of English pubs, it’s a place where great food and good times come together, infused with Chef Kiko’s vibrant Chamorro heritage and rich culinary roots from the Western Pacific.

The Duchess

The Milton Inn

Located in Sparks, Maryland, The Milton Inn is a 281-year-old fieldstone house lauded as one of Maryland’s historic treasures. Inspired by old French hunting lodges, the fully restored and reimagined country retreat is elegant comfort at its best.

Inspired by the energy of the late 1950's and early 1960's in chic Italian cities like Milano and Bologna, Cinghiale boasts a lively urban bustle in the Enoteca (Wine Bar), and a comfortable elegance in the formal Osteria (Dining Room).

Cinghiale

A French restaurant offering classic bistro cuisine in a lively Parisian atmosphere. It features an extensive, award-winning French wine list and emphasizes seasonal and regional ingredients in its dishes.

Petit Louis

Maryland seafood is always a centerpiece of any family gathering, especially in the summer time. When I was growing up, for my family, there was no end of oysters, crabs and soft crabs. Once upon a time Maryland was called the land of pleasant living, we just want to bring a little back to you in Johnny’s terrific space.

Johnny’s Downstairs

We love Wine! We love drinking it, talking about it, and sharing it with our friends in Baltimore and beyond! But it doesn’t stop there – we take the same love and care we have for Wine and apply it to our collection of hundreds of Beers and Spirits as well.