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.
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.
Chef Chris Scanga, a Baltimore County native, draws his inspiration from family memories of Maryland seafood. While studying French fundamentals at the Culinary Institute of America, Chef Scanga performed an externship under Chef Cindy Wolf at Charleston in 2008 and remained with the team at Foreman Wolf’s flagship restaurant after graduation. Scanga opened the kitchen at Johnny’s in 2012 as a sous-chef before taking the helm at Petit Louis Bistro. He is now the executive chef at both Roland Park establishments.
A Southern Maryland native, Michele grew up in coastal Calvert County. Two days after moving to Baltimore in 2006, she began work with restauranteurs Tony Foreman and Cindy Wolf at Pazo and eventually entered management. After several years assisting Patrick upstairs at Petit Louis Bistro, Michele is excited to come to Johnny’s and elevate the guest experience and be around classic Maryland Seafood again. I grew up by the water and summertime was all about boat rides, steamed crabs and family fun. My goal is to make sure everyone loves their experience and leaves happy, full, and with cookies.