ABOUT 101 BALTIMORE
Tucked in the bustling city of Baltimore, MD, 101 serves an oasis of good food and drink in the quaint neighborhood of Federal Hill. Voted Best Wine Bar by Baltimore Magazine in 2018, 101 aims to bring its adventurous beverage program, guided by sommelier Dan Worrell and general manager Sam Wyatt, to the masses and without pretension. In the kitchen, executive chef Brian Mahon crafts American seasonal cuisine featuring local ingredients and the classic flavors of the Chesapeake Bay region.
THe 101 Team
Chef Brian Mahon is bringing new creativity to the 101 menu. Mahon previously worked as the Executive Chef at local restaurants: Liquid Lib's, The Wine Market Bistro, Sean Bolans Irish Pub and the Nickel Taphouse. His menus have earned restaurants a place on the "Best of Baltimore" annual rankings for many years. Mahon graduated from the Baltimore International College in 2007, but his love for cooking southern comfort food started at a young age when he helped his grandmother with local produce sales and catering events at a nearby VFW. Mahon applies his traditional cooking techniques to recreate familiar dishes with finesse and a modern flare.
SAMORI (SAM) WYATT
Sam was influenced early-on by his grandfather, a passionate culinarian who loved cooking for picnics and family outings. Although Sam started his professional career years later as a line cook, his outgoing personality and love for taking care of people quickly moved him to the front of the restaurant. Having worked in small pubs to super high-volume restaurants and everything in-between, Sam honed his skills at Davis Pub - a cozy neighborhood nestled in Eastport Annapolis where Sam made sure everyone felt welcome and at-home. Sam is thrilled to bring his beer knowedge to 101 and to be a part of Baltimore quickly becoming known for its evolving food scene.
SOMMELIER & OYSTER GURU
Dan's love for seafood started with family. Both sides have multiple & extensive family cookbooks and still argue over the best way to tong for oysters or crab in the Chesapeake Bay. Dan's grandparents taught him how to shuck clams and oysters. Professionally, he was trained by the local oyster master Dylan Salmon and has worked at the local seafood restaurants Ocean Pride & Ryleigh’s. Dan has also developed a passion for wine that began after working at La Cuchara and the Mount Felix vineyard. He believes there can be pretension surrounding wine and wants to overcome that by having something for everyone.