Cunningham's is a seasonal American grille that blends the modern atmosphere of city dining with the rustic, smoky flavors of the countryside. Using a wood-fired grill and oven, we provide guests with dishes created from the freshest seasonal and local ingredients possible. We believe that an excellent dining experience is built on thoughtful, attentive service and sourcing products that are grown and crafted responsibly. Each of these aspects contributes to our mission of providing our guests with an unmatched dining experience. We hope that you will visit us soon!

In our kitchen, we prepare as much as possible in house, taking time and care with all of our ingredients. This attention to detail allows us to build deep flavor in our stocks and sauces, to offer incredible pates and charcuterie, bake fresh bread daily, and provide an amazing array of desserts. Following the lead of our kitchen, our cocktails are similarly handcrafted using housemade ingredients whenever possible. Our wine and beers are selected mainly from small producers, with an emphasis on supporting Maryland breweries.

CHRIS BECKER

Chief Executive Officer & Corporate Executive Chef

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 Cafe & Bakery.

JASON LEAR

Executive Chef

Another Baltimore native, Jason has spent time in kitchens all over Maryland. After graduating from the Culinary Institute of America in Hyde Park, New York, Jason began his career on the Eastern Shore at the Tilghman Island Inn. After a stint in Plainfield, New Hampshire at the Home Hill Inn - a Relais & Chateaux property - he returned to Baltimore plying his trade at several notable restaurants including Peerce's Plantation, Bistro RX and The Wine Market.

ANGIE LAW

Executive Pastry Chef

Chef Angie Law's passion for food began in the kitchen of her mother's small family-run restaurant, where she would help whenever she could after school. Following her love of cooking, she decided to attend Penn State, where she graduated with a degree in food science, and then went on to perfect her culinary skills at L'Academie de Cuisine in Gaithersburg, MD.

JOHN AVERSA

Head Baker

A native of Columbia, Maryland, John has been baking bread since his childhood. Growing up with a father who was an avid baker, he became accustomed to baking each and every weekend, drawn to the rigor and precision of the process. Thus, when he decided to attend Baltimore International College, it was only natural that he he gravitated toward their baking program, where he excelled, graduating in 2000.

TIM RILEY

Beverage Director

A Baltimore native, Tim brings an intense passion for beverage service and an extensive knowledge of wine, beer, spirits and coffee to his position at Cunningham's. An honors graduate of the Culinary Institute of America, Tim has worked all over the East Coast. His experience includes stints with Chef Cindy Wolf at both Charleston and Petit Louis in Baltimore; at the Statler Hotel in Ithaca, New York; at the Renaissance Waterfront Hotel in Boston, and at Beacon Grille in Woburn, Massachusetts.

RYAN SHACOCHIS

Director of Restaurant Operations

A devoted hospitality professional, Ryan began his education in service and hospitality in Cape Cod, Massachusetts while working at restaurants such as Ciro & Sal's, The Governor Bradford, and The Mews. He further refined his approach to service at two well-known Baltimore restaurants: Vespa in Federal Hill, and The Wine Market in Locust Point. During his years at The Wine Market, Ryan rose from his position as Assistant General Manager to General Manager. There, he oversaw the operation of both the restaurant and wine shop, and worked closely with both Chef Chris Becker and Chef Jason Lear to develop seasonal and local menus. During that time, his culinary insights and dining advice were featured in both Baltimore Style and Baltimore Magazine.