Team

Team

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Chris Becker

President of Operations

A Baltimore native and veteran of several of the city’s most highly-regarded restaurants, Chef Becker oversees daily operations for all of the Bagby Restaurant Group restaurants including Bagby Pizza Company, Ten Ten American Bistro, Fleet Street Kitchen, Cunningham’s and Cunningham’s Café & Bakery. A graduate of the Baltimore Culinary Institute, Chef Chris spent time in the kitchens at The Brass Elephant and Linwoods before joining the Wine Market in Locust Point. It was there he was noted as one of the top “Chefs to Watch” by Baltimore Magazine and identified as one of “Ten Professionals Under 30 to Watch” by the b the paper. After joining the Bagby Group in 2011, he opened its third restaurant, Fleet Street Kitchen, to many accolades, including being named one of the top five restaurants in Baltimore by Baltimore Magazine. In opening Cunningham’s, Chef Chris continues to lead the group from strength to strength. Among many achievements, he has been instrumental to the growth and development of Cunningham Farms, the group’s farm, which provides all of its restaurants with responsibly grown produce, eggs, pork, and, in coming months, lamb. A consummate professional, Chef Chris is highly regarded in the Baltimore business community, known not only for his professional accomplishments but also his charitable activities which include membership on the board of the Cystic Fibrosis Foundation.

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Jay Rohlfing

Executive Chef

As a child, Chef Jay Rohlfing watched his grandfather make Angel Food cake and was immediately hooked by the culinary world. He attended culinary school at the Pennsylvania Institute of Culinary Arts and went on to work at the Boca Raton Resort, Harbor Court Hotel, and Linwoods in Owings Mills. Working under Linwood Dame at Linwoods was the most influential experience of his career, Rohlfing says. He pushed Jay to meet great expectations and to pay attention to details. Chef’s favorite pastime is growing his and his wife’s small farm. The couple raises chicken, ducks, rabbits, and a bounty of vegetables each season. Chef Rohlfing joined the Bagby Restaurant Group and Cunningham’s in 2016. He describes his approach to cooking as “cooking with the seasons,” and enjoys creating approachable dishes and ensuring guests have a great experience. He is excited to have the ability to source products from Cunningham Farms – and believes that knowing where a product comes from only multiplies the respect culinary staff has for their craft.