Mr. Wolf

C. David Wolf

Executive Chef

The Blackwell Inn & Conference Center

C. David Wolf CEC, AAC is an American Culinary Federation Certified Executive Chef for The Blackwell Inn and Conference Center, a highly respected Summit luxury hotel catering to upscale transient executive education guests and the discerning business traveler. The Blackwell Inn has been positioned number one in the city of Columbus for annual guest room occupancy year over year.

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. He is the Columbus Chapter Chairman of the American Culinary Federation Apprenticeship Committee and is serving a four-year term as Vice President Columbus Chapter American Culinary Federation.

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. In May 2008, he participated in a-hands on continued education culinary tour of Sicily, Italy from east coast to west with a keen focus on the “slow food” movement. Upon his return was honored with the American Culinary Federation Columbus Chapter 2008 Chef of the year award.

In August of 2010 Chef Wolf was inducted in the American Culinary Federations’ American Academy of Chefs, a prestigious honor society, hall of fame for the peer-respected colleagues in the food service industry today. In April 2012, Chef Wolf received recognition for Chef Professionalism from the American Culinary Federation representing the Northeast Region.

Mr. Wolf can be contacted at 614-535-7803 or wolf.522@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.