Tony Foreman is the visionary behind many of Baltimore’s most celebrated restaurants. His journey began in 1995 with the opening of Savannah in Fell’s Point, a collaboration with Chef Cindy Wolf that set the stage for a legacy in fine dining and hospitality. Two years later, they launched Charleston, now considered the flagship of Harbor East and one of the most acclaimed restaurants in the Mid-Atlantic.

Tony’s deep love for Northern Italy — its cuisine, wines, and spirited hospitality — led to the opening of Cinghiale in 2007. Inspired by his travels and the energy of late 1950s and early 1960s Italian cities like Milano and Bologna, Cinghiale balances urban bustle in the Enoteca (Wine Bar) with comfortable elegance in the Osteria (Dining Room). The cooking is authentic and heartfelt, while the extensive, award-winning wine list brings the world’s largest wine-producing country vividly to life.

Foreman’s dedication to thoughtful, guest-driven dining experiences continued with Petit Louis Bistro, PAZO (later transformed into Bar Vasquez), and Johnny’s. In 2021, he partnered with Chef Christopher Scanga to open The Milton Inn, a pre-Revolutionary War farmhouse turned destination restaurant in Baltimore County. His most recent venture is The Duchess in Hampden, created with Chef Kiko Fejarang, blending English pub conviviality with Fejarang’s Chamorro roots.

Beyond restaurants, Tony launched BIN 604 Wine Sellers in Harbor East in 2001, followed by BIN 201 in Annapolis in 2009 — both built around his deep expertise in wine.

Now raising his two daughters in the Roland Park neighborhood where he grew up, Tony remains hands-on across his restaurants — from curating wine lists to connecting with guests — always driven by a belief in the power of food and wine to bring people together.

Wine Director

Lindsay Willey joined the Foreman Wolf team during the opening of Cinghiale in August 2007. In preparation for the debut, she immersed herself in the study of Italian wine — a passion that quickly propelled her into a leadership role managing the cellar just months later.

Cinghiale was the beginning of what would become a dynamic, group-wide career. As the company evolved into two branches — Tony Foreman + Co. and Charleston — Willey began sharing her expertise across both. Today, she serves as Wine Director for all Tony Foreman + Co. properties while continuing to play a vital role in Charleston’s award-winning program.

Certified by the Court of Master Sommeliers since 2011, Willey is known for her thoughtful and functional approach to wine curation. At Cinghiale, she champions a list that celebrates both the depth of Italy’s storied regions and the boldness of emerging producers.

Willey's philosophy is guest-driven: approachable yet precise, curious yet grounded. Her selections are designed to spark conversation, elevate the food, and offer moments of surprise and joy.