The Duchess is the ultimate neighborhood hangout in Hampden, Baltimore, brought to life by Tony Foreman and Chef Kiko Fejarang. With a vibe inspired by the friendly spirit of English pubs, it’s a place where great food and good times come together, infused with Chef Kiko’s vibrant Chamorro heritage and rich culinary roots from the Western Pacific.
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Tony Foreman is the entrepreneur and business mind behind Foreman’s celebrated Baltimore-area restaurants and wine shops. His journey in Baltimore began in 1997 opening Savannah Restaurant in Baltimore's Fell's Point with Chef Wolf in 1995 and then went on to establish Charleston in 1997, where he is co-owner. In 2004, Tony launched PAZO, a Mediterranean-inspired venue later reimagined as Bar Vasquez in 2016, celebrating Argentine cuisine and culture.
Tony’s portfolio grew to include Petit Louis Bistro, a Parisian-inspired French restaurant; Johnny’s, an all-day neighborhood retreat; and Cinghiale, a northern Italian gem with an authentic Salumeria. He also expanded into fine dining at The Milton Inn and, most recently, opened The Duchess, a partnership with Chef Kiko Fejarang that blends English pub favorites with Chamorro flavors on The Avenue in Hampden.
Beyond restaurants, Tony launched BIN 604 Wine Sellers in 2001 and Bin 201 Wine Sellers in 2009, setting a high standard for wine retail.
When Tony’s off the clock, you’ll find him unwinding with classical music (fancy, right?), causing a ruckus with his family, or passionately rooting for Everton—probably with a pint in hand at The Duchess bar, where his cheers are as legendary as his loyalty!
Chef Kiko (39), whose family roots are in Guam - the U.S. island territory in Micronesia, in the Western Pacific - has been with the Foreman Wolf restaurant group for most of the past 17 years. She graduated from the culinary program of the Art Institute of Seattle and, after working for a time in various hotel restaurants, eventually joined Foreman Wolf in 2007, working as a Sous Chef at the former Pazo in the Baltimore neighborhood of Harbor East. Chef Kiko later became the Executive Chef of Johnny’s in the Roland Park neighborhood when it opened in 2012 until returning for a time to Guam for family reasons in 2015. She eventually joined the MINA Group, a San Francisco-based restaurant management group, but decided to return to the Baltimore area in 2021 when Foreman Wolf enticed her to assume the role of Sous Chef at their newest restaurant, The Milton Inn, a 240-year fieldstone house in Baltimore County that once served as a coach stop for Quaker settlers and a haven for travelers.
Chef Kiko currently lends her culinary talents at various Foreman Wolf restaurants while also training new culinary staff. “As long as I can remember, it was the most natural thing to cook for others, to share my love for good and authentic food with family members and friends,” says Chef Kiko. “Even as a young girl in Guam, I came to appreciate and love the culinary influences that defined our family meals and celebrations. Guam - or, Chamorro - cuisine is a melting pot of Japanese, Korean, Filipino and Hawaiian flavors and traditions. It’s food that reflects the best of the seasons and is intended to share. It’s never pretentious, but always honest, surprising and memorable. I’m thrilled to now be able to create these rich and wonderful experiences for all of Baltimore.