Editorial Board   Guest Author

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 March 2019...

Human Resources: An Era of Transition

Traditionally, the human resource department administers five key areas within a hotel operation - compliance, compensation and benefits, organizational dynamics, selection and retention, and training and development. However, HR professionals are also presently involved in culture-building activities, as well as implementing new employee on-boarding practices and engagement initiatives. As a result, HR professionals have been elevated to senior leadership status, creating value and profit within their organization. Still, they continue to face some intractable issues, including a shrinking talent pool and the need to recruit top-notch employees who are empowered to provide outstanding customer service. In order to attract top-tier talent, one option is to take advantage of recruitment opportunities offered through colleges and universities, especially if they have a hospitality major. This pool of prospective employees is likely to be better educated and more enthusiastic than walk-in hires. Also, once hired, there could be additional training and development opportunities that stem from an association with a college or university. Continuing education courses, business conferences, seminars and online instruction - all can be a valuable source of employee development opportunities. In addition to meeting recruitment demands in the present, HR professionals must also be forward-thinking, anticipating the skills that will be needed in the future to meet guest expectations. One such skill that is becoming increasingly valued is “resilience”, the ability to “go with the flow” and not become overwhelmed by the disruptive influences  of change and reinvention. In an era of transition—new technologies, expanding markets, consolidation of brands and businesses, and modifications in people's values and lifestyles - the capacity to remain flexible, nimble and resilient is a valuable skill to possess. The March Hotel Business Review will examine some of the strategies that HR professionals are employing to ensure that their hotel operations continue to thrive.