Chef Nancy Longo

Chef Nancy Longo

Baltimore Ravens

Chef Nancy Longo

Pierpoint Restaurant

1822 Aliceanna St
Baltimore, MD 21231

Telephone: 410-675-2080
Website: http://www.pierpointrestaurant.com

Chef Nancy Longo started cooking at the age of 7 with her Italian Grandmother who taught her and all of her family to cook. Her formal training began in 1982 when she attended and graduated from Baltimore's International Culinary College. Her early years in cooking took her all over the state of Maryland, New York, Arizona, as well as small trips to learn about Southern Louisiana cuisine with Chef Paul Prudhomme.

Her career highlights as a chef for the last 18 years have been being the chef and owner of Pierpoint. Prior to that she was a chef instructor at her alma mater BIC from 1987-1989. She also was instrumental in the success of the restaurant "Something Fishy" in Baltimore serving over 50 fish varieties daily from 1985-1987.

In 1989 she opened Pierpoint with a dedication to Maryland cuisine with a contemporary style. The restaurant was reviewed and given high accolades only two weeks after opening. In 1990 Zagat named Pierpoint "Best Restaurant in Fells Point" and received an "Extraordinary" rating for food. Mimi Sheraton rated Pierpoint 3 stars in August 1992 Conde Taste Traveler. In 1994 Pierpoint received a nomination for an IVY award as one of the "BEST RESTAURANTS IN AMERICA" for the year by Restaurant and Institution Magazine. Nancy and Pierpoint have been the subject of many articles in Saveur, Restaurant Business, Food Arts, Woman's Day, the New York Times, and most all of the travel guides, as well as local publications and news shows.

She also was one of the featured chefs on Pierre Franney's Cooking in America show as well as the companion book. In 1992 and 1993 she chaired successful fundraisers for the Chesapeake Bay where she used her influence to bring Alice Waters, Paul Prudhomme, Jasper White, Mark Miller, and other notable chefs to Baltimore. They raised money as well as an awareness of the revelence of the Chesapeake Bay to all American Chefs. The dinner was a dear cause of hers, after getting sick from seafood causing her to have Lymphatic surgery. In February 1994, she was the subject of an ABC Prime Time Live show on seafood safety. This was after being the only chef to testify before Congress during the original HAACP hearings.< /p>

Nancy's other achievements include an ACF bronze medal in a Cold Foods competition in 1986. She also won Honorable Mention with the National Dairy Council for Best Ice Cream in 1992. Aditionally in 1992 she won second place in the National Pork Producers Council Contest, out of a blind recipe contest of 5000 contestants. Again in 2000 Nancy won the Mid-Atlantic region Pork Producers contest, and subsequently in 2004 the National Pork Board made her a celebrated chef which is considered their highest honor for a chef. In 1995, she was honored with an invitation to cook at the James Beard House, after being nominated for a James Beard Humanitarian Award the same year. She has done many cooking segments on television for the Food Network show "Ready Set Cook", The Today Show, ABC, PBS, as well as all the local Baltimore TV and Radio Stations. She has been named one of Maryland's 100 most successful top women by Warfield's Business Record.

And for the last 15 years has been representing the Baltimore Ravens at the SuperBowl's Taste of the NFL event raising money for Hunger Related charities. For more information on this event : www.tasteofthenfl.com As of 2010 Nancy was chosen by the Churchill Downs representatives to represent another hunger related charity Taste of the Derby , where she represents Baltimore and the Preakness race, as part of the triple crown.

She also is the owner of Chocolatware - edible chocolate silverware - and Longolian BBQ, as well as has published two books "Predoninantly Fish" and "Spice for Life". Nancy is a firm believer in food advocacy as well as preserving the roots of Maryland cuisine, as well as hunger charities.                         

Chef Nancy Longo's Menu and Wine Pairing

Smoked Crabcake with Caper Remoulade, Roasted Corn & Leek Chowder, Chili Thread
Whitehaven Sauvignon Blanc


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The 12th Annual Taste of the NFL was a success! Thank you to everyone who came out and supported. Over $12 million has been raised over 12 years for the North Texas Food Bank! See more photos and media from the event.