Spencer Wolff, Director of Food & Beverage, Executive Chef
Spencer Wolff, formerly of Charlie Palmer’s Harvest Inn, is recognized at The Big 4 as Executive Chef/Director of Food & Beverage, overseeing the iconic restaurant’s food and wine experiences, as well as providing a unique luxury dining experience for our Huntington Hotel guests and those who dine while in Nob Hill Spa.
Chef Wolff, who also served as the Special Events Executive Chef at The Culinary Institute of America at Greystone in St. Helena, is a Certified Sommelier from the Court of Master Sommeliers, and has earned Level III certification from the Wine & Spirits Education Trust. He is a graduate of Southern Illinois University and the Hospitality Institute of Chicago. While in Chicago he apprenticed at Charlie Trotters and also served as an apprentice at Chateau Brindos, a Michelin starred restaurant in Anglet, France.
While serving as Executive Chef at Antrim 1844 Country House in Taneytown, MD, he worked with the property’s 19,000 bottle wine cellar in creating memorable farm to fork and grape to glass wine events. He also led culinary teams at the Hyatt Regency in Schaumburg, IL and at the Hamilton Crowne Plaza in Washington DC. At Le Cordon Bleu in Dallas, he was a chef instructor.
“My philosophy is to emphasize seasonality, local sourcing, a bit of whimsy with a focus on flavors,” said Chef Wolff. “The storied histories of the Nob Hill neighborhood and The Big 4 are exciting in their own right. The opportunity to create fascinating twists on classic dishes, paired with fine wines that celebrate our California heritage is a blessing.”