Executive Chef/Partner

Chef Chris Scanga, while studying French fundamentals at the Culinary Institute of America in Hyde Park, New York, performed an externship under Chef Cindy Wolf at Charleston in 2008 and remained with the team at Foreman Wolf’s flagship restaurant after graduation. He trained at Pazo with Chef Mario Cano-Catalàn as a sous chef followed by a tour of duty opening the kitchen at Foreman Wolf’s neighborhood gatheirng place, Johnny’s, in Roland Park. Scanga reignited his passion for classic French cooking at Petit Louis Bistro. Chef Scanga was the Executive Chef at the longtime Roland Park establishment for eight years before becoming a Chef/Partner of The Milton Inn. Chris lives in Cockeysville with his wife and two young sons.

Co-Owner

A nine-times James Beard Foundation Award finalist 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.

Charleston is recognized in the Washington Post’s Restaurant Hall of Fame, an American Academy of Hospitality Sciences Five-Star Diamond award recipient, a Forbes Four-Star award recipient, and AAA Four Star 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 graduate of the Culinary Institute of America in Hyde Park, New York, Chef Wolf has been recognized Food & Wine, Bon Appetit, The New York Times, The Washington Post, and many more. She has appeared in cooking segments on major local, national and cable television stations. Chef Wolf is the co-owner of the other Foreman Wolf restaurants.