Clark Wolf

Clark Wolf

Consultant and writer

http://www.clarkwolfcompany.com
Clark Wolf brought arugula to California in 1980 to sell it at the legendary Oakville Grocery in San Francisco, which he ran until he moved to New York in 1982. Since then he has become America’s leading food and restaurant consultant – with projects in Las Vegas, New York, Australia, Seaside, Florida…to name a few. Highly opinionated and always energized, Wolf has, since 1999, lived part time in a 100 year old logger’s cabin in the redwoods of northwestern Sonoma County. The rest of the time he lives in Manhattan and hits the road for clients. He’s written about artisan cheesemaking in his 2008 book American Cheeses and currently writes for LinkedIn as one of their Influentials and for forbes.com. In addition to his writing and consulting, Wolf has hosted several television shows and has co-hosted a weekly radio show At the Table with Wolf & Smothers. Wolf has many awards, including induction into the James Beard Foundation’s Who’s Who of Food and Beverage in America.
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Clark's favorite cookbooks

Books by Clark Wolf