Executive Chef

Chris Becker

chef becker

A Baltimore native and veteran of several of the city’s most highly-regarded restaurants, Chef’s Chris’s contemporary American cuisine is defined by the seasons, and his deep relationships with local farmers, foragers and fisherman, particularly the team at Fleet Street Kitchen’s own Cunningham Farms in Cockeysville that grows much of the product the restaurant offers each night.

A graduate of the Baltimore Culinary Institute, Chef Chris spent time in the kitchens at The Brass Elephant and Linwoods before joining the Wine Market in Locust Point. It was there he was noted as one of the top “Chefs to Watch” by Baltimore Magazine and identified as one of “Ten Professionals Under 30 to Watch” by the b paper.

At Fleet Street Kitchen, Chef Chris combines both traditional and modern techniques, crafting elegant dishes that reflect his intense devotion to his craft.

Corporate Executive Chef

Michael Correll

Michael Correll Executive Chef

A Maryland native, Chef Michael Correll began his restaurant career near his home in his teens as a pizza cook, but soon moved to Philadelphia where he first landed at Jones, an acclaimed Stephen Starr restaurant on Chesntut Street.

It was also in Philadelphia that Chef Correll pursued his culinary education, graduating from the Art Institute of Philadelphia in 2008. After school he worked for Chef Marc Plessis at Nineteen in the Park Hyatt Hotel before moving to Pinehurst, North Carolina to open the Carolina Room.

Chef Correll returned to Philadelphia to work at the legendary La Croix in the Rittenhouse Hotel. It was there he met Executive Chef – and Towson native – Jon Cichon who would become one of his greatest mentors, a chef he credits with “teaching [him] everything he knows.”

Chef Correll spent three years at La Croix – working his way up from the bottom of the brigade to Chef Tournant – before moving home to Maryland in 2013 to open The Chesapeake as Executive Sous Chef. He joined Bagby Restaurant Group later that year, beginning at Cunningham’s as a line cook and receving a promotion to Sous Chef within three days. Some months later he was promoted again to Executive Sous Chef and in September 2014 was promoted a third time to Chef de Cuisine.

Now at Fleet Street Kitchen, Chef Correll is excited to continue working with the seasons’ bounty from the Bagby Group’s Cunningham Farms and other Maryland farmers to craft the freshest local ingredients, along with Pastry Chef Aja Cage, into creative and memorable dining experiences for our restaurant’s guests.

General Manager

Elizabeth Tackett

Originally from Charlotte, North Carolina, Elizabeth Tackett found her love for New American cuisine after working at one of Charlotte’s most popular American restaurants, Customshop. Working her way up to General Manager, she excelled in many the Front of House roles.

She moved to Baltimore in 2009, where she worked at Hampden’s Golden West Café as a server and The Chesapeake as General Manager. She joined the Bagby Restaurant Group in 2013 as Floor Manager at the newly-opened Cunningham’s and then was promoted to General Manager at Ten Ten American Bistro.

Guided by her food-centric sensibility and warm personality, Elizabeth loves to connect with her guests and provide them with a place where people can enjoy great food and fabulous company.

Beverage Director

Tim Riley

bev director

Another Baltimore native, Tim brings an intense passion for beverage service and an extensive knowledge of wine, beer, and spirits to his position at Fleet Street Kitchen. An honors graduate of the Culinary Institute of America, Tim has worked all over the East Coast.

His experience includes stints with Chef Cindy Wolf at both Charleston and Petit Louis in Baltimore; at the Statler Hotel in Ithaca, New York; at the Renaissance Waterfront Hotel in Boston, Massachusetts; and most recently at Beacon Grille in Woburn, Massachusetts, where he was Assistant General Manager and Beverage Director of the four hundred seat fine dining steakhouse.

In 2009, Tim became a Certified Sommelier with the Court of Master Sommeliers. He has also earned a Level IV certificate from the Wine Studies program at Boston University, an Advanced Certificate with Distinction from the Wine & Spirits Education Trust, and an Advanced Certificate from BarSmarts.

Mirroring the values set by Chef Chris Becker, Tim’s beverage program at Fleet Street Kitchen will feature wines, beers and spirits from small, artisanal, and family-owned producers, all changing regularly to match the menu and the season.