Chef David Wolf is the Culinary Training Instructor in Dining Services Administration at the Office of Student Life. Prior, he was Executive Chef for five years with The Blackwell Inn at Fisher College of Business at The Ohio State University.
As culinary training instructor, Wolf has dual roles serving as a primary liaison between the University’s Hospitality Management Program and Dining Services Management team. His role ensures 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. He instructs and coordinates all special events in the Instructional Kitchen at the Ohio Student Union, providing hands on demonstrations with oversight on practical cooking performances aligned in teams for successful outcomes.
Chef Wolf’s interest in cooking began at age 14 where he helped to prepare traditional Italian cuisine in his grandmother’s kitchen. His first restaurant position at age 16 launched his lifelong career in culinary arts. Previous to Chef Wolf’s position with the Ohio State University, he was Executive Chef at the Hyatt Hotel Corporation for 23 years holding positions in Columbus with Hyatt Regency, Hyatt on Capitol Square and Hyatt’s luxurious Park Hyatt Philadelphia at the Bellevue, registered as a National Historic Landmark. Chef Wolf has held prior restaurant positions throughout Columbus and Cincinnati Ohio.
Chef Wolf's was educated in Paris at La Varenne Ecole d’Cuisine, The International School of Confectionery Arts and The Culinary Institute of America, St. Helena campus. Locally, Wolf holds a seat on the Columbus State Community College Advisory Board in addition to multiple secondary education career tech programs. He is Chair of the Columbus Chapter of the American Culinary Federation Apprenticeship Committee and has recently started a four-year term as Chapter President.