Mr. Wolf

David Wolf

Executive Chef

The Blackwell Inn and Conference Center

David Wolf is American Culinary Federation Certified Executive Chef for The Blackwell Inn and Conference Center at the Ohio State University, Columbus, Ohio a highly respected Preferred Hotels and Resorts, Lifestyles Collection Hotel with the highly acclaimed Forbes and AAA three star rating. The Inn caters to upscale transient executive education guests and the discerning business traveler and is positioned number one in the city of Columbus for annual guest room occupancy year over year in addition to the best hotel in the city from trip advisor reports.

Recently the U.S. News and World report Travel ranked the Blackwell the #1 spot for best hotels in Ohio and #1 respectively in the city of Columbus.

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 Blackwell he was Executive Chef with the Global Hyatt Hotel Corporation for 23 years holding positions at the Hyatt Regency, Hyatt on Capitol Square and Hyatt’s luxury brand at the Park Hyatt Philadelphia at the Bellevue, registered as a National Historic Landmark. Chef Wolf has prior restaurant positions throughout Columbus and in Cincinnati Ohio.

Chef Wolf's education took place at La Varenne, Ecole d’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 American Culinary Federation, World Association of Cooks, the James Beard Foundation and the esteemed Commanderie des Costes du Rhone. Locally, Chef Wolf holds a seat on the Columbus State Community College Advisory Board in addition to Eastland and SW Career and Tec secondary schools. He is the American Culinary Federation Columbus Chapter Chairman of the Apprenticeship Committee in addition to serving a four-year term as Vice President.

In March 2008, Chef Wolf received the prestigious Presidential Medallion for years of committed dedication to the American Culinary federation and training of apprentices in culinary arts.

Please visit http://theblackwell.com for more information.

Mr. Wolf can be contacted at 614-247-4014 or wolf522@osu.edu

Coming Up In The May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.