The space formerly occupied by Café Hon will reopen as “The Duchess,” a Western Pacific-inspired restaurant planned by the Foreman Wolf restaurant group led by Tony Foreman and Cindy Wolf.
Foreman Wolf announced on Monday that The Duchess will be “an authentically-styled English pub that will feature the culturally-rich cuisine of the Mariana Islands,” which includes Guam. The executive chef will be Kiko Fejarang, a native of Guam who first joined Foreman Wolf in 2007. Katie DeStefano, founder of Katie DeStefano Design, is the lead designer.
Baltimore’s liquor board recently received an application to issue a Class ‘B” Beer, Wine and Liquor license for the proposed restaurant at 1000 W. 36th Street in Hampden. A public hearing was scheduled for July 25 but has been postponed and will be rescheduled. The space was formerly occupied by Café Hon, which closed in April 2022 after 30 years in Hampden. The target opening date for The Duchess is early fall.
“As one of Baltimore’s most iconic neighborhoods, Hampden requires something very unique and special,” Foreman said in a statement. “This wonderfully eclectic neighborhood and community, that I’ve had an affection for my whole life, has an irresistible personality that inspired us to develop something equally unique and memorable.”
Fejarang, who goes by Chef Kiko “is not only extraordinarily talented in her ability to successfully combine a diversity and complexity of flavors, but she knows and loves Baltimore as much as I do and is eager to share the experiences that influenced and inspired her passion to cook for others,” Foreman continued. “The combination of a classic British public house with a Western Pacific-inspired menu reflecting Chef Kiko’s rich family traditions is our gift to the Hampden neighborhood and Baltimore.”
The Duchess will be the latest of several Baltimore area restaurants in the Foreman Wolf portfolio, along with Charleston; Petit Louis Bistro; Cinghiale; Johnny’s; Cindy Lou’s Fish House; and The Milton Inn. It also owns Bin 604 Wine & Spirits in Sparks and Bin 201 Wine & Spirits in Annapolis.
Fejarang, 39, graduated from the culinary program of the Art Institute of Seattle and, after working in various hotel restaurants, joined Foreman Wolf 17 years ago. Initially working as a Sous Chef at the former Pazo in Harbor East, she became the Executive Chef of Johnny’s in Roland Park when it opened in 2012 and then returned to Guam for family reasons in 2015.
She later joined the MINA Group, a San Francisco-based restaurant management group, but returned to the Baltimore area in 2021 to work for Foreman Wolf in the role of Sous Chef at The Milton Inn. She currently lends her talents to various Foreman Wolf restaurants while also training new culinary staffers.
“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,” Fejarang said in a statement. “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 Spanish, 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.”
DeStefano has worked on numerous projects for Foreman Wolf, including the interior designs of The Milton Inn and the former Bar Vasquez and Lupa, as well as the updated interiors of Cinghiale and Charleston. Brian Thim of Hall & Co. collaborated with DeStefano on the interior of The Duchess. Thim designed the original interior for Petit Louis Bistro.
I imagine the prices will be unique and special too.
Yup. $12 edamame. $15 fries. $38 fish and chips.