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.
Shane Freeland is a super talented young guy, who’s been with us a number of years at Cinghiale. Just as important, he grew up as a local boy. This makes Maryland seafood an intuitive centerpiece for what we’re doing at Johnny’s.
Tony Foreman is the president and CEO of Foreman Wolf. The creative force behind each concept, Tony brings his experiences and vision to life with every detail in the space, menu and beverage program.
Chef Cindy Wolf
Chef Cindy Wolf is a six-time James Beard Foundation finalist for Best Chef, Mid-Atlantic. A graduate of the Culinary Institute of America in Hyde Park, New York, Wolf has received notices in Food Arts, Food and Wine, Bon Appetit, and The New York Times.
Executive Chef Shane Freeland, formerly executive sous at Cinghiale, has been with Foreman Wolf since 2010. A graduate of the Baltimore International College (BIC) culinary school, Freeland is a Baltimore native, born and raised.