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Change of executive chef at Cunningham's in Towson

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Open just over a month, Cunningham’s, The Bagby Restaurant Group’s newest restaurant in Towson, MD, has instantly been embraced by the Towson community and has received rave reviews from its diners and reviewers, including four stars from The Baltimore Sun.

From the food to the restaurant’s décor, Cunningham’s has undoubtedly made its mark on both the Towson and Baltimore food scene. However, due to personal reasons, current Executive Chef Chris Allen will be leaving Cunningham’s and The Bagby Restaurant Group. Replacing Chris Allen as Executive Chef will be Chef Tommy Herrmann, a Baltimore native, who began his career in several Baltimore restaurants, including Caves Valley Golf Club, before moving to New York City to cook in the kitchen at Dan Barber’s renowned Blue Hill.

Upon returning to Baltimore in 2013, Chef Herrmann joined The Bagby Restaurant Group at Fleet Street Kitchen and then opened Cunningham’s as Executive Sous Chef. Alongside Chef Hermann, Chef Jason Lear, who has served as Chef de Cuisine at Fleet Street Kitchen and more recently in the same role at Cunningham's will serve as Executive Chef of the upcoming Cunningham's Cafe & Bakery and will continue to oversee the private dining operations at Cunningham's.

As Corporate Executive Chef Chris Becker recently commented, “We’ve been really fortunate to foster a strong foundation at Cunningham’s and it will be exciting to see how this restaurant grows under this new leadership.” Both Chef Herrmann and Chef Lear bring a tremendous amount of talent and passion to their new positions and - alongside Executive Pastry Chef Angie Lee – aim to solidify Cunningham’s place as one of Baltimore’s top restaurants.

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