The nominee is an executive chef or chef de cuisine who demonstrates consistent standards of excellence and serves as an inspiration to other food professionals. The nominee displays a dedication to the artistry of food, exhibits an ongoing commitment to the community and may be from any type of establishment. The nominee must have been a chef for the past five

years with a minimum of two years in Maryland by January 1, 2007.

~ Chef Cindy Wolf ~  

A 2006 James Beard Foundation nominee 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 and Wine, Bon Apptit, 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 Cindy Wolf’s Charleston, Chef Wolf is Executive Chef at Petit Louis Bistro, a French restaurant in Baltimore’s Roland Park. Petit Louis is inspired by the traditional Paris Bistro and creates a convivial neighborhood restaurant renowned for its authenticity and superior service. She is also Tony Foreman’s partner at PAZO restaurant in the historic Fells Point district of Baltimore.

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