Michael Wolf

Michael Wolf is an Associate Professor at the Culinary Institute of America (CIA), specializing in beverages within the College of Hospitality and Service Management. He teaches courses like Spirits, Fermented, and Non-Alcoholic Beverages. His professional background includes leadership roles in renowned establishments such as Spruce Park City, Pinot Blanc, Betelnut, and 38 Central, where he held positions like General Manager and Managing Partner. He has also managed operations at Domaine Carneros Winery and Mustards Grill in Napa Valley.

Michael holds a Bachelor of Arts degree from California State University, Sacramento. His expertise spans hospitality operations, beverage management, and culinary leadership, with a focus on integrating industry experience into academic instruction. Though no specific grants, awards, or lab affiliations are mentioned, his career demonstrates deep engagement with culinary and beverage excellence.