THE MILTON INN
Tucked into the rolling countryside of Sparks, Maryland, The Milton Inn is a meticulously restored 285-year-old fieldstone estate—widely regarded as one of the region’s most storied and treasured landmarks. Evoking the rustic romance of an old French hunting lodge, this reimagined country retreat seamlessly blends historic charm with refined comfort.
Dating back to 1740, The Milton Inn has lived many lives: a coach stop for Quakers, a schoolhouse attended by John Wilkes Booth, an antique shop, and—most famously—a cherished fine-dining institution where generations of Baltimoreans celebrated life’s milestones.
Now revitalized as part of the acclaimed Tony Foreman + Co. family and led by Chef/Owner Chris Scanga, The Milton Inn ushers in a new chapter rooted in French culinary tradition and the seasonal bounty of the Mid-Atlantic. Chef Scanga’s ingredient-driven menus showcase the best of the region, with thoughtfully sourced produce, meats, and seafood from over two dozen local farms and purveyors. A steadfast commitment to sustainability guides every aspect of the experience—from sourcing to service.
Today, guests are invited to choose between two distinctive dining experiences: The Dining Room, featuring a refined, multi-course tasting menu with expert wine pairings in an elegant setting; and The Tavern, a warm, convivial space offering elevated seasonal fare, craft cocktails, and genuine hospitality.
OUR PEOPLE
Chris Scanga
Chef/Owner
Chris Scanga is the Executive Chef and Co-Owner of The Milton Inn, which opened as part of the Foreman Wolf restaurant group in 2021. A native of Baltimore County, Maryland, his first kitchen job was at Mercy Ridge Senior Living Community in Timonium, Maryland, a position facilitated by his mother who served as dining services manager at the facility. Chef Scanga began his formal culinary training at the age of 18 when he enrolled in the Culinary Institute of America (CIA) in Hyde Park, NY. During this period, he was offered an “externship” with Chef Cindy Wolf, working in a variety of kitchen roles at Baltimore’s award-winning Charleston. Upon graduation from the Institute in 2009, Chef Scanga was offered a full-time position at Charleston as an assistant chef until being offered the Sous Chef position at Johnny’s in Roland Park when it opened in 2012. He became Executive Chef at Petit Louis in Roland Park in 2014.
Chef Scanga is motivated by the simple joy of cooking for others and serving food that people desire and enjoy. “My approach is to constantly surpass expectations, creating food and dining experiences that people not only enjoy, but remember and want to repeat again and again,” says Chef Scanga. “My starting point is always from the perspective of those I’m cooking for, what I think they’ll enjoy and how I can best present it in a way that’s beautiful and enticing. It’s about consistency and showing care in every aspect. I consider it my first obligation to build trust among those I’m cooking for and then, over time, it’s possible to do new things and entice diners to experience what they might not otherwise try. This is both the responsibility and joy of being a chef.”
Tony ForEman
Founder/Owner
Tony Foreman is the visionary entrepreneur behind the most celebrated restaurants in the Baltimore area. His journey began in 1995 with the opening of Savannah Restaurant in the neighborhood of Fell’s Point, a collaboration with Chef Cindy Wolf that set the stage for his enduring legacy in fine dining and hospitality. Two years later, they launched Charleston, the cornerstone of Harbor East among the most acclaimed restaurants of the Mid-Atlantic region.
Tony’s dedication to his craft continued with Petit Louis Bistro, a Parisian-inspired French restaurant in the Roland Park neighborhood where he grew up. In 2004, he unveiled PAZO, a vibrant Spanish and Mediterranean venue later transformed into Bar Vasquez in 2016, embracing the flavors of Argentine cuisine. In 2007, he introduced Baltimore to authentic Northern Italian dining with Cinghiale, complete with a traditional salumeria, followed by Johnny’s in 2012, a neighborhood retreat blending casual charm with global influences.
In 2021, Tony joined forces with Chef/Owner Christopher Scanga to open The Milton Inn, a pre-Revolutionary War farmhouse reimagined into a cozy tavern and destination dining experience in Baltimore County. His latest venture, The Duchess, is a partnership with Chef/Owner Kiko Fejarang. Located on The Avenue in Hampden, it marries her Chamorro heritage with the convivial spirit of an English pub.
Tony’s passion extends beyond restaurants. In 2001, he launched BIN 604 Wine Sellers in Harbor East, offering patrons a carefully curated selection of wines inspired by his restaurant lists. BIN 201 Wine Sellers followed in Annapolis in 2009, further cementing his reputation as a noted wine expert and enthusiast.
With deep roots in Baltimore, Tony’s love for his hometown has shaped his every endeavor. Now raising his two daughters in the same neighborhood where he grew up, he is personally invested in and present at each of his establishments. Tony embodies the vibrant, welcoming spirit of the city he has changed for the better through his commitment to bringing people together in the enjoyment of quality dining experiences.
Hannah Zoeller
Service Director
Hannah’s journey in the restaurant industry began at just fourteen, and over the past 20 years, she has honed her expertise in restaurants across Connecticut, New York, and Baltimore. Throughout her career, she has worn many hats—busser, runner, server, bartender, and events manager—gaining a deep understanding of hospitality from every angle.
Though she spent a decade as a public school teacher, Hannah’s passion for food and hospitality has always drawn her back to restaurants. She believes in the power of shared meals to create connection and community, finding joy in crafting experiences that bring people together over food and wine. As Service Director, she is dedicated to ensuring every guest feels welcome and cared for, making each dining experience memorable.
Elam Barnett
Dining Room Manager
Elam Barnett’s passion for food, people, and the art of pairing transforms every meal into something extraordinary. As a dedicated hospitality professional at The Milton Inn, he believes dining is more than just eating—it’s about creating moments of warmth, connection, and celebration. With a keen eye for thoughtful pairings and a heart for genuine hospitality, Elam ensures every guest feels valued, welcomed, and immersed in the magic of great food and drink.
BURKE STANTON
ASSISTANT SOMMELIER
Burke began his hospitality career in Chicago, eventually working at Noah Sandoval’s 2-Star Michelin restaurant Oriole as a Server Captain. During his time in Chicago, he achieved a Certified Sommelier accreditation from the Court of Master Sommeliers and is currently pursuing the Advanced Sommelier certificate. After a pivot to work in wine production as a harvest intern, his travels led back to Maryland and to joining The Milton Inn as a server. One year in that role, and he solidified The Milton Inn as his professional home, becoming the Assistant Sommelier. He continues to pursue winemaking internships in tandem with his tenure at The Milton Inn, thus far having worked in Sonoma, CA at Hanzell Vineyards and Seneca Lake, NY at Hermann J. Wiemer. He hopes that through sharing these experiences, he can facilitate appreciation of the ways thoughtful wine and food can transcend time, space, and cultural difference, perhaps pointing toward a more regenerative and equitable world.