Editorial Board   Guest Author

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 November 2020...

Hotel Design: Home Away From Home

With the rise of the sharing economy and the peer-to-peer marketplace for lodging options, hoteliers are re-thinking the look, feel and appeal of their locations. There is an emphasis on re-creating a feeling of homeyness - a comfortable, cozy and inviting space that feels like home. 'This is accomplished through the careful selection of furniture design, paint colors, lighting design, artwork, bathroom fixtures and textile accessories. In addition, some hotels are providing their guests with upscale amenities, such as a book and movie library, home-style kitchenettes, a coffee machine with locally-sourced beans and tea, or even a batch of fresh-baked cookies. Similarly, there is a growing design trend based on the concept of place-making. Travelers are searching for experiences that are unique and authentic to the locale in which they find themselves, and so hotel designers are integrating a sense of place into their work. This is partially achieved by incorporating traditional artisanal crafts and other local artwork into hotel rooms and communal spaces. Another design trend includes the creation of full-service, co-working environments within the hotel. Guests don't like to stay alone in their room when they need to work, so now they can go downstairs to the lobby-or up to the roof-to work among others. These areas encourage guests - and non-guests alike - to stay as long as they like and to partake of hotel amenities. Finally, recognizing the importance of the Wellness Movement, some designers are exploring how room design can increase the likelihood of deep and restorative sleep. Creating dark and quiet spaces, blocking excessive light, providing guests with a selection of different kinds of pillows, and the ability to control room temperature, are a few of the best practices in this area. These are some of the architecture and design topics that will be covered in the November issue of the Hotel Business Review.