Be the best at what you do. Simply put, Bagby Restaurant Group is not a place where mediocrity is accepted. Each member of our team strives to be the best each and every day, whether he or she is our Chief Executive Officer or a dishwasher. It is this pursuit of excellence that defines all that we do.
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 Café & Bakery.
A graduate of the Baltimore Culinary Institute, Chris spent time in the kitchens of The Brass Elephant and Linwoods before joining the Wine Market in Locust Point. It was there he was honored as one of the top “Chefs to Watch” by Baltimore Magazine and identified in 2011 as one of “Ten Professionals Under 30 to Watch” by the Baltimore Sun.
After joining the Bagby Group in 2011, he opened its third restaurant, Fleet Street Kitchen, to many accolades, including being named one of the top five restaurants in Baltimore by Baltimore Magazine. In opening Cunningham’s, Chef Chris continues to lead the group from strength to strength. Among many achievements, he has been instrumental in the growth and development of Cunningham Farms, the group’s farm, which provides all of its restaurants with responsibly grown produce, eggs, pork, and, in coming months, lamb.
A consummate professional, Chef Chris is highly regarded in the Baltimore business community, known not only for his professional accomplishments but also his charitable activities which include membership on the board of the Cystic Fibrosis Foundation.
Born and raised in Baltimore, Blake attended the Boys’ Latin School of Maryland on Lake Avenue and then West Virginia University, where he graduated with a degree in Finance in 2008.
Moving home to Baltimore and into a row house in Little Italy, Blake saw an opportunity in the nearby Bagby Building and opened Bagby Pizza Company in 2009. The restaurant was an immediate success, and soon long lines appeared on the sidewalk each and every afternoon.
Building on this success, Blake worked with Chris Becker and Tim Riley in launching Ten Ten American Bistro in 2011, which was opened to rave reviews, with the Baltimore Sun noting that the restaurant was “brimming with good ideas about everyday dining.”
As Bagby Restaurant Group has grown, Blake remains particularly proud of Bagby Pizza Company and can frequently be found behind the register, greeting regular guests with a smile.
As Wholesale Manager and Transportation Manager, Nate Cincotta leads sales efforts for our Wholesale Bakery and oversees our valet service.
Nate has a Hotel & Restaurant Management degree from Pennsylvania Institute of Culinary Arts and over fifteen years of experience in the restaurant and hotel business having worked at The Harbor Court Hotel, The Polo Grill, Dogwood, and Salt Tavern. He also worked with Cherry Glen Goat Cheese, a Maryland-based farmstead goat farm and creamery. Nate introduced their artisan cheese to the Baltimore marketplace and built deep relationships with local chefs and retailers throughout the city.
His combination of business savvy, sales ability, and passion for local food and farms has made him a natural fit at Bagby Restaurant Group, and his efforts have been instrumental in the development of the Wholesale program for Cunningham’s Bakery and Cunningham Farms. Nate also oversees the delivery of BRG’s wholesale baked goods and farm products, as well the execution of our valet service.
Keeping with the company culture of giving back, Nate has overseen its relationship with Gather Baltimore, a local non-profit that provides farm goods to those throughout the city facing financial challenges. He takes great pride in supporting this organization and providing Cunningham Farms produce to families in need.