Photo: SV Images
Chef and Owner of foraged. a hyper seasonal eatery, Chris Amendola brings a wealth of culinary expertise and a deep passion for seasonal ingredients to foraged. a hyper-seasonal eatery in Baltimore known for its innovative approach to modern American cuisine. Growing up in St. Augustine, Florida, Chris developed a fascination for the kitchen at an early age, often accompanying his mother to her restaurant and eagerly recording culinary shows for his father. This early exposure ignited a lifelong love for cooking.
After graduating at the top of his class at the Southeast Institute of Culinary Arts in St. Augustine Fl, Chris refined his craft under renowned chefs such as Todd English at BlueZoo in Orlando and Sean Brock at McCrady’s in Charleston. His career has taken him to celebrated kitchens in Washington, D.C., Massachusetts, and Blue Hill at Stone Barns in New York. He has also gained invaluable experience staging in esteemed kitchens like Mini Bar in Washington, D.C. and Eleven Madison Park in New York City.
As the Chef and Owner of Foraged, Chris channels his culinary vision and entrepreneurial spirit into every aspect of the restaurant. His hands-on approach ensures that every dish reflects his commitment to sustainability, innovation, and the celebration of hyper-seasonal ingredients earning him recognition as a semifinalist for the 2023 James Beard Award for Best Chef Mid-Atlantic and is a testament to Chef Chris’s commitment to sustainability and innovation. foraged offers diners a unique culinary experience that highlights the very best of each season.
Beyond the kitchen, Chef Chris is an accomplished farmer and forager who is deeply connected to the land. He spends countless hours exploring local farms and wooded areas, forging relationships with growers and wild harvesters to uncover unique, seasonal ingredients. This hands-on experience enriches his culinary creations and reinforces his commitment to sustainable, farm-to-table practices. By sourcing ingredients directly from nature, he not only ensures the highest quality for his dishes but also honors the environment and local food traditions that inspire his innovative approach.