Kiko Fejarang, Executive Chef & Co-Owner
Kiko Fejarang is the Executive Chef and Co-Owner of The Duchess. However, she has shared her culinary expertise across several Tony Foreman + Co. properties in the past 17 years. A graduate of the culinary program at the Art Institute of Seattle, she began her career in hotel kitchens before joining the restaurant group in 2007 as a Sous Chef at Pazo, the beloved (and now-closed) restaurant in Baltimore’s Harbor East.
In 2012, she became the Executive Chef at Johnny’s in Roland Park, leading the kitchen until 2015, when she returned to Guam for family reasons. Afterward, she joined the MINA Group, a San Francisco-based hospitality company, but ultimately returned to Baltimore in 2021. It was her family at Tony Foreman + Co. who welcomed her back—this time to take on the role of Sous Chef at The Milton Inn, their historic 240-year-old restaurant in Baltimore County.
““As long as I can remember, it felt natural to cook for others.” ”
Today, Chef Kiko brings her rich Chamorro heritage from Guam to the forefront at The Duchess, crafting a menu that harmoniously blends Pacific Rim flavors with classic pub fare to the heart of Baltimore
“As long as I can remember, it felt natural to cook for others,” says Chef Kiko. “Even as a young girl in Guam, I loved sharing food with family and friends. Our meals were shaped by the flavors of Chamorro cuisine—an incredible blend of Japanese, Korean, Filipino, and Hawaiian traditions. It’s seasonal, generous, and always meant to be shared. It’s not fancy—just honest, surprising, and memorable. I’m thrilled to bring those experiences to the Baltimore community.”