The Charleston Group is Baltimore ’s premier restaurant group comprising three restaurants and a retail wine store. The group has a staff of over 200 employees and has been a major driving force in putting Baltimore on the map in the world of fine wines and dining.

Chef Cindy Wolf’s cuisine is rooted in the tradition of the “Low Country” of Southern Carolina and backed by French fundamentals. Her preparations emphasize the natural delicacy of the very finest regional products.

Prior to Charleston, Cindy Wolf won acclaim for her low country cuisine at Savannah in Baltimore and Georgia Brown’s in Washington, DC where she originated the concept and the menu for both establishments. Chef Cindy Wolf lived in Charleston, South Carolina where she worked at several prominent restaurants. She apprenticed at Silks in the Planter’s Inn (1984-5) specializing in Regional American Cuisine. She was Sous Chef at Morton’s in the Vendue Inn (1986-1990), specializing in Classical French cuisine with local influences.

Cindy Wolf is a graduate of the Culinary Institute of America in Hyde Park, New York. Cindy has received notices in Food Arts, Food and Wine, Bon Appetit, The New York Times, The Washington Times, and The Washington Post. She has appeared on major local, national and cable television stations.

Cindy is also Executive Chef at Petit Louis Bistro a French restaurant in Baltimore ’s Roland Park. Petit Louis is inspired, amongst others, by the traditional Paris Bistro and creates a convivial neighborhood restaurant renowned for its authenticity and superior service.