Clark Wolf Company | Food, Restaurant & Hospitality Consulting

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Frequently quoted as an authority on a wide variety of food, restaurant and hospitality topics in major publications nationwide, including the New York Times, the Washington Post, The San Francisco Chronicle and Crain's New York, Clark Wolf has been called "The slam dunk, hit city food consultant" and "the well-known food consultant with the magic hands."

Wolf is a member of Linkedin’s Influentials, is a columnist for forbes.com, and has been contributing editor to COOK'S Magazine. He has written a book American Cheeses, about his long history with American artisan cheesemaking and Co-Edited 101 Classic Cookbooks: 501 Classic Recipes.

In addition to appearing recently on CBS Sunday Morning, he has appeared on CNN, the TV Food Network, and as a regular contributor on CNBC's The Real Story. Wolf has been the creator and host of two broadcast television programs, The Food Show with Clark Wolf and The Big Dish.

He is currently the host of the weekly radio program At the Table with Clark Wolf.

Clark Wolf's book American Cheeses, from Simon & Schuster, was written during a decade of traveling the country to visit artisan cheesemakers from Washington State to Texas to Vermont.

American Cheeses was called by Alex Witchell of The New York Times "a savvy valentine to the men and women who devote their lives to the labor-intensive passion of cheesemaking."

Like a hall of fame for cookbooks, this is a food lover’s dream collection, featuring 501 recipes from favorite authors.

Co-Edited by Clark Wolf, the list of masterworks for 101 Classic Cookbooks: 501 Classic Recipes was chosen by an expert advisory committee that includes Jonathan Gold, Michael Pollan, and Ruth Reichl, with essays from Alice Waters, Marion Nestle, and more.

It was nominated for both a James Beard and IACP Award.

Food - the people who grow, make, eat, sell and share it - has never been a hotter topic in America. Clark Wolf, noted and opinionated food consultant and writer – covers it all, right from the heart of Sonoma farm country.

At the Table is a one hour weekly radio show about all things food. We mix topical issues with lighter fare. Clark Wolf and his guests bring unique, informed perspectives to the table to create and share lively, engaging conversation.

Guests have included Ruth Reichl, Bruce Aidells, David Kamp, Top Chef Master’s Douglas Keane, New York Times’ Pete Wells, Dr. Marion Nestle, Harold McGee, Chef Nancy Oakes, eater.com's Bill Addison, Mollie Katzen, Emily Luchetti, Nancy Silverton, Mark Bittman, and the Editors & Food Critics of Sunset, Bon Appetit, Food & Wine, Travel & Leisure, Eater.com, Good Housekeeping, Saveur and more.

By joining forces to tackle topics directed at the everyday food lover, the devoted foodie, and everything in between, with intelligent, accessible (and fun!) discussions and interviews, top restaurant consultant Clark Wolf and his guests are able to share a diverse range of food related topics with the listeners.