I’ve recently realized that I’ve penned 30 installments of the Baker’s Dozen series for Baltimore Fishbowl. (You can find all of them here.) It astonishes me how quickly time has flown by; it feels like just yesterday when I first began this journey. I want to extend my gratitude to everyone for reading, sharing, and supporting the dedicated individuals highlighted in these articles.
Occasionally, I feature someone I don’t know well—perhaps a person I’ve encountered through the culinary world and have admired from a distance. In those moments, I take a chance and ask if they’d be willing to be highlighted. My heart races with anticipation, hoping that they will agree. When they do, I feel an overwhelming joy; their openness and enthusiasm often catch me off guard. This was definitely the case with Baltimore sommelier Lindsay Willey.
Lindsay has been collaborating with Tony Foreman and Cindy Wolf for over 16 years and currently works solely with Chef Wolf at Charleston. This relationship reflects her incredible work ethic and profound loyalty. In the food and beverage industry, such long tenures are rare, and Lindsay deserves recognition for crafting a remarkable career. As many of you may know, just this past June, she and the Charleston team were honored with the James Beard Foundation award for Outstanding Wine and Other Beverages Program. It’s uplifting to witness quietly diligent individuals receiving public accolades. I think the entire city of Baltimore beamed with pride for Lindsay, Chef Wolf, and the rest of the team when they won (I may or may not have screamed!). While many do not seek awards or attention, I can only imagine how sweet it is when recognition comes their wayA delightful cheese trolley from Charleston. Photo courtesy of Charlesto
Lindsay’s response to the question about her personal motto resonates perfectly: “Strong and steady.” She truly exemplifies a commitment to continuous improvement in her craft. The hospitality sector can be incredibly demanding, requiring meticulous attention to detail alongside long hours of physical and emotional labor—and often without acknowledgment. At its core, this industry is all about creating joy for others. And when you observe those who thrive in this fast-paced environment, it’s clear that Lindsay is meant for this profession.
Here are Lindsay’s 13 responses to my questions:
Cake or pie? And, what kind?
If my mom makes it, I’ll choose strawberry rhubarb pie. Otherwise, I’d rather indulge in ice cream.
Your most valued possession?
My home.
What’s your go-to order at restaurants?
Anything I can’t prepare at home.
What do you enjoy cooking at home?
Fresh pasta.
What’s your morning drink of choice, and how do you take it?
I usually opt for black coffee, or cold brew when the temperatures soar.
What’s your personal motto?
Strong and steady.
What is your favorite holiday and why?
Christmas holds a special place in my heart; I adore winter, snow, festive lights, eggnog, cozy sweaters—all of it!
Best piece of advice you’ve ever received? And from whom?
“You can’t control or change the way others act; you can only manage how you respond to their behavior.” —Tony Foreman.
What do you consider your greatest achievement?
Having the mental strength to endure a series of significant personal losses.
The last message you sent?
A morning text to my mother.
What does perfect happiness look like to you?
Having all my loved ones in good health and high spirits.
What do you cherish most about food?
It has the unique ability to bring people together, whether through cooking or dining. Food is fundamentally essential, yet it transcends mere necessity; I deeply enjoy nurturing others through my cooking.
Your favorite spot in Baltimore?
Druid Hill Park.
For more insights from Amy Langrehr, check out her Substack, Cream Cheese + Olives.
