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 July 2018...

Hotel Spa: Oasis Unplugged

The driving force in current hotel spa trends is the effort to manage unprecedented levels of stress experienced by their clients. Feeling increasingly overwhelmed by demanding careers and technology overload, people are craving places where they can go to momentarily escape the rigors of their daily lives. As a result, spas are positioning themselves as oases of unplugged human connection, where mindfulness and contemplation activities are becoming increasingly important. One leading hotel spa offers their clients the option to experience their treatments in total silence - no music, no talking, and no advice from the therapist - just pure unadulterated silence. Another leading hotel spa is working with a reputable medical clinic to develop a “digital detox” initiative, in which clients will be encouraged to unplug from their devices and engage in mindfulness activities to alleviate the stresses of excessive technology use. Similarly, other spas are counseling clients to resist allowing technology to monopolize their lives, and to engage in meditation and gratitude exercises in its place. The goal is to provide clients with a warm, inviting and tranquil sanctuary from the outside world, in addition to also providing genuine solutions for better sleep, proper nutrition, stress management and natural self-care. To accomplish this, some spas are incorporating a variety of new approaches - cryotherapy, Himalayan salt therapy and ayurveda treatments are becoming increasingly popular. Other spas are growing their own herbs and performing their treatments in lush outdoor gardens. Some spa therapists are being trained to assess a client's individual movement patterns to determine the most beneficial treatment specifically for them. The July issue of the Hotel Business Review will report on these trends and developments and examine how some hotel spas are integrating them into their operations.