Chef David Wolf
Chef Wolf’s interest in cooking began at age 14 where he observed the preparation and enjoyed traditional regional Italian cuisine in his grandmother’s kitchen. His first restaurant position at age 15 launched his lifelong career in culinary arts. Wolf's education took place at La Varenne Ecole de Cuisine, Paris France, The International School of Confectionery Arts, The Culinary Institute of America, St. Helena, and The Greenbrier, White Sulfur Springs, West Virginia. He is a member of the World Association of Cooks, the Philadelphia esteemed Commandries des Costes du Rhone, and a 35-year member of the American Culinary Federation (ACF) and current chairman of the ACF's Columbus chapter.
Since 2010, Wolf has held an adjunct instructor position for the Hospitality Management and Culinary Arts Program at Columbus State Community College in Columbus, Ohio. In 2016, Wolf accepted a position with The Ohio State University Offices of Student Life as the culinary training instructor within dinning services administration team. His role ensured the integration of theory and practice, mentoring students acquiring culinary skills, techniques, and an understanding of professional kitchen terminology in addition to the basics in culinary arts. Wolf retired from Ohio State effective January 2024. He continues sharing his knowledge and craft with the Columbus local community instructing recreational cooking classes and upscale wine dinners at the Columbus State Campus, Mitchell Hall, The Mix.