About Cosima


Judith Golding

When she’s not at the helm of the Jones Falls restaurant, Judie prefers to enjoy Baltimore’s great outdoors. You can often find her out for a stroll with her dogs in the Guilford neighborhood or volunteering at the nearby Maryland SPCA, but she is truly her happiest when the restaurant is humming at night, guests laughing and bumping into people they know, the staff is happy and the place looks beautiful. Top the evening off with a Woodford Reserve bourbon and a viewing of her all-time favorite flick, Galaxy Quest, and she is one very happy owner.

Aaron Isle
General Manager

Much like his native Virgin Islands, Aaron brings a bright and unique approach to his role as General Manager at Cosima. His favorite part of the job is the opportunity to greet and welcome new and returning guests - and he has perfected the skill over more than 20 years in the restaurant industry. His favorite dish on the Cosima menu? The cavolfiore arrosto, roasted cauliflower. Outside of his time balancing Cosima’s front and back house operations,, you can find him binge watching a TV show, working in the garden or taking care of his four chickens.

Donna Crivello
Executive Chef

A native New Englander, Executive Chef Donna has been a Baltimore restaurant staple since moving south 35 years ago. She loves interacting with Cosima guests whether stopping by their table during a meal or leading a monthly cooking class. As the restaurant is situated in one of the most tranquil settings in all of Baltimore, it is no surprise that Donna enjoys her off-time in the outdoors. Beyond the kitchen, Donna can be found jogging, playing tennis or tending to her garden on the patio of the restaurant.

Jonathan Hicks
Chef de Cuisine

It is no secret that the chef community can inspire healthy competition so it also shouldn’t come as a surprise that Chef Jon is an avid gamer in his off-time. When he’s not inventing new dishes for the menu alongside the kitchen team, he is strategizing his next move on the screen. Jon has been a part of Cosima since it opened in 2016 and believes the key to its success is the team coming together, problem-solving and creating an incredible experience for its guests.

Aaron Simons
Beverage Director

As one of Cosima’s newest team members, Aaron has been welcomed to the family with open arms. He most enjoys curating and designing a thoughtful bar program that will excite his bar guests. Aaron could eat the cavoletti di bruxelles croccanti every day if given the option - they are brussels sprouts, flashed crispy and served in garlic and honey. He continues to tap into his creative juices beyond pouring, stirring and mixing up concoctions at Cosima by playing the guitar. If you’re wanting to know what he’s up to on a night off, you can find him at a music show downtown or curled up on his couch with his dog, Finn, watching the Empire Strikes Back.

Cosima is  located in the Jones Falls Valley adjacent to Hampden and Woodberry along Falls Road, just one mile from Penn Station and the Charles Theater.

"These culinary touchstones connect us to Donna's roots." -Baltimore Sun

This unique and tranquil setting in the heart of the city offers views of the water, opportunities for Great Blue Heron sightings, and of course Chef Donna Crivello’s take on Sicilian and Southern Italian cuisine inspired by her mother, Rose Marie and grandmother, Cosima after whom the restaurant was named.

Cosima is situated inside the old boiler room of the Mill No. 1 building, which has been nationally recognized for its painstaking renovation. Both the menu and atmosphere provide a warm inviting environment for friends, families and neighbors to gather and perhaps discover a part of the city many Baltimoreans have never seen. Dining on Cosima’s outdoor patio offers incredible views of the historic Jones Falls waterway.

Sicily, and the surrounding Southern Italian region, is known for fresh and seasonal ingredients, but is also a mix of all surrounding Mediterranean cuisines. Fresh caught seafood is a cornerstone of Sicilian cuisine, as are vegetables, citrus fruits, handmade pastas and wood-burning grilled dishes. The unique bar program also is inspired by the Italian flavors - wines are mostly Italian and the cocktails use the traditional Italian liqueur, amaro.