Baltimore Chef Is Finalist For James Beard Award

BALTIMORE, MD — The James Beard Foundation has announced the finalists for its prestigious awards sometimes referred to as the Oscars of the culinary world. The list of finalists was released Wednesday, and one Baltimore chef made the cut.

Cindy Wolf of Charleston is up for "Best Chef in the Mid-Atlantic." She is now an eight-time finalist in the category, which covers DC, Delaware, Maryland, New Jersey, Pennsylvania and Virginia. She was also a finalist in 2018, 2017, 2016, 2015, 2014, 2008 and 2006.

"I am so honored, happy and excited to be nominated again," Wolf said in a statement on Wednesday, March 27. "There is so much inspiration in this world of ours. I just want to keep absorbing it, to keep learning and moving forward. But in the end, the best food is made with love and care."

To be chosen for the best chef category, nominees must have set "set high culinary standards and also demonstrate integrity and admirable leadership skills in their respective regions," according to the James Beard Foundation, which requires nominees to have been in the field as a chef for at least five years, including three regionally.

Finalists for the 2019 James Beard Awards were announced by chef Hugo Ortega in Houston during a ceremony at his namesake Mexican restaurant, Hugo’s. The awards span categories such as best restaurant and chef, top culinary journalism and best restaurant design.

Here are the finalists for Best Chef in the Mid-Atlantic:

• Cindy Wolf, Charleston; Baltimore
• Amy Brandwein, Centrolina; Washington, D.C.
• Tom Cunanan, Bad Saint; Washington, D.C.
• Rich Landau, Vedge; Philadelphia
• Cristina Martinez, South Philly Barbacoa; Philadelphia

Wolf's restaurant Charleston was founded in 1997 and features the low country cooking style of South Carolina infused with French technique.

She was born in Virginia and grew up in Charleston, South Carolina, after her father became the vice president of Ponderosa Steakhouse, an experience she told Baltimore magazine took her to fine dining establishments around the country that she credited with helping to develop her palate.

"I was born to be a chef," Wolf said in a 2015 interview with Baltimore magazine.

After graduating from the Culinary Institute of America and working at restaurants in South Carolina, Tennessee and D.C., Wolf went on with partner Tony Foreman to found several successful Baltimore establishments, including Charleston, Cinghiale, Petit Louis and Johnny's.

Charleston — the flagship restaurant at 1000 Lancaster Street in Harbor East — has earned high praise for its food, wine and service. Recently, Charleston made TripAdvisor's list of the Most Romantic Restaurants in America and earned AAA's four-diamond rating.

It received three James Beard Award nominations, becoming a semifinalist for "Outstanding Wine Program" in 2017 and 2011 and a semifinalist in the "Outstanding Service" category in 2011.

The James Beard Awards were established in 1990 to recognize culinary professionals for excellence and achievement in their fields.

For 2019, the theme is "Good Food For Good" — the mission of the James Beard Foundation, which sponsors the awards and offers scholarships and programs to empower leaders in the food industry.

Each award category has an individual committee made up of industry professionals that oversees the selection of judges and processes. Leading regional restaurant critics, food and wine editors, culinary educators and past James Beard Award winners are among the judges.

The James Beard Awards will be presented on May 6 at the Lyric Opera in Chicago. Winners receive a certificate and medallion engraved with the foundation’s insignia.

You can see the full list of finalists here.

Patch editors Feroze Dhanoa and Beth Dalbey contributed to this report.

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