ABOUT
THE COMPANY
Clark Wolf Company was formed in 1986 to provide consulting services to food, restaurant, and hospitality businesses, as well as to organizations, individuals, and entire towns.
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For nearly four decades, we have provided high level and detailed advisement for clients ranging from small business owners to large property holders to build profitable, top-quality operations from the ground up and redevelop existing businesses into fresh, competitive operations.
For over 35 years, Clark Wolf Company's primary office was in New York City and for 20 years had a second office in Northern California. Since 2020, the company is headquartered in Sonoma County, California.
CLARK WOLF
Founder & President
Clark Wolf has more than forty years of experience in the food industry and is founder and President of Clark Wolf Company.
Wolf has been a member of Linkedin’s Influentials, was a columnist for Forbes Magazine and forbes.com, and has been contributing editor to COOK'S Magazine. He is the author of American Cheeses, for Simon & Schuster, about his long history with American artisan cheesemaking and Co-Edited 101 Classic Cookbooks: 501 Classic Recipes for Rizzoli.
In addition to appearing 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 series, The Food Show with Clark Wolf and The Big Dish. He is currently the host At the Table with Clark Wolf on KSRO radio and Savoring Sonoma on Northern California Public Media's KRCB.
Traveling extensively, he lectures and gives seminars to chefs' associations, food professionals, cooking students and industry groups from California to Paris on food trends, specialty foods, restaurants, marketing, and restaurant real estate and finance.
Wolf created tableware lines used in hotels and restaurants around the country and sold in select retail environments, including Crate & Barrel.
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In 2009, Wolf was inducted into the Who's Who in Food and Beverage of the James Beard Foundation.
SCOTT MITCHELL
Partner & Vice President
Scott Mitchell has extensive experience at the core development of creative and trend-based small businesses.
With Clark Wolf Company for over twenty years, Mitchell oversees strategic planning, proposal development, and business operations, marketing and web
development. In addition he acts as the company’s Treasurer.
On behalf of Clark Wolf Company, he also manages pro bono and community outreach projects like The Sonoma County Food & Farming Project and The Russian River Food & Winefest.
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says Clark Wolf has a "Rapid fire perspective of what's hot, what's not, and what's coming next for the restaurant business."
PROFESSIONAL CREDENTIALS
Clark Wolf has solid contacts and credibility in many sectors of the industry and, most critically, with opinion leaders, top trade and special interest groups in California and across the country.
Specifically – leading producers, suppliers, chefs and restaurateurs, retailers, caterers, designers, architects, journalists and other industry leaders are among our close circle of colleagues.
As Chair of the Advisory Committee to New York University’s Department of Nutrition, Food Studies and Public Health, which founded the country's first food studies program in 1996, and now Special Advisor to NYU Fales Library’s Food Studies Collection and host of the NYU Critical Topics in Food Series, Clark Wolf maintains a comprehensive overview of the various markets and developments in information, education and applied practices on numerous related topics.
We have also been very active with other critical groups, including the NASFT (National Association for the Specialty Food Trade), IH&MA (The International Hotel & Motel Association), the NYRA (New York Restaurant Association), the NRA (National Restaurant Association) and others.
Over the years Clark has spoken to numerous business groups and chaired and organized many symposia as well as full-blown international conferences. He is also a judge for the annual Good Food Awards and served as a Tourism Super Ambassador for Sonoma County, California.
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After founding the New York chapter of the American Institute of Wine & Food, he served on its National Board and mounted six international conferences. Wolf was also one of the founders of the American Cheese Society, as founded the California Artisan Cheese Guild.
Other pro bono work includes: M.F.K. Fisher Last House Emerging Writers Contest, Board Chair of Worth Our Weight, a culinary apprentice program based in Sonoma County; founder of the Sonoma County Food & Farming Project, a video series highlighting small scale farming and food businesses; founding the California Artisan Cheese Guild; consulting to annual fundraising event for Thirteen/WNET for sixteen years, creating the Sunday Night Supper for God’s Love We Deliver and serving on the Executive Committee of Aid & Comfort benefits in San Francisco and Boston.