Todd Collins

As a child, Chef Jay Rohlfing watched his grandfather make Angel Food cake and was immediately hooked by the culinary arts. He attended culinary school at the Pennsylvania Institute of Culinary Arts and after graduation went on to work at the Boca Raton Resort, Harbor Court Hotel, and Linwoods in Owings Mills. Working under Linwood Dame was the most influential experience of his career. Linwood pushed Dutch to reach great heights and to pay attention to all aspects of the kitchen. Chef’s favorite pastime is growing his and his wife’s small farm. The couple raises chicken, ducks, rabbits, and a bounty of vegetables each season. Chef Rohlfing joined the Cunningham’s in 2016. He describes his approach to cooking as “rustic American,” and enjoys creating approachable dishes and ensuring guests have a great experience. He is excited to have the ability to source products from Cunningham Farms – and believes that knowing where a product comes from only multiplies the respect culinary staff has for their craft. Foll