About the Chef
Chris Amendola, Executive Chef

forged. a hyper seasonal eatery

Executive Chef Chris received his formal training at the Southeast Institute of Culinary Arts in St. Augustine where he graduated at the top of his class.  After refining his craft under Chef Todd English at BlueZoo in Orlando and with Chef Sean Brock at McCrady’s in Charleston, Chef Chris headed north and worked in the kitchens of Café Dupont in Washington, D.C., Allium in Great Barrington, Massachusetts and the renowned Blue Hill at Stone Barns in Pocantico Hills, New York.  He also staged in the kitchens of Mini Bar in Washington D.C. and Eleven Madison Park in NYC.  Locally, Chef Chris held positions at Fleet Street Kitchen and Waterfront Kitchen.

Chef Chris brings not only experience in the kitchen, but also a passion for seasonal ingredients to Foraged.  Additionally, Chef Chris is a highly experienced farmer and forager - having worked at Thackeray Farms on Wadmalaw Island in S.C., and in close connection with the team at Blue Hill farm in West Virginia.  When Chef Chris is not behind the stove at Foraged. he is out in the woods looking for new ingredients to cook with.  The agricultural and woodsman knowledge Chef Chris has gained throughout the years allows him to elevate the dining experience for this guests.  His modern American style of cooking gives diners a unique culinary experience. 

 “I like to let the product speak for itself.  I believe in utilizing hyper-seasonal ingredients, allowing the natural flavors to compliment one another."

Foraged is located at 1709 N. Charles St in Baltimore, MD.  Follow their Instagram @foraged_eatery to find out more info.