Connor Wolf

The culinary passion started early for Chef Connor Wolf. While other toddlers were playing with blocks and toy cars, he was learning how to use whisks, spatulas and tongs in the kitchen with his mother. His grandparents also provided exposure to the culinary world at their Englewood, New Jersey diner. Chef Wolf started his career in the kitchen at Cerami’s in Flowood, MS as a dishwasher and quickly became the lead sauté cook where he learned the basics of a restaurant kitchen. While still in high school, Chef Wolf worked as a line cook at the Broad Street Baking Company and Café, in Jackson, MS. He later attended the Mississippi University for Women before being accepted to the world renowned Le Cordon Bleu Culinary Program in Miami, FL. While in Miami, Chef Wolf worked as a line cook for Swine, well known for its creative twist on Southern cuisine. Upon his return to Jackson, Chef Wolf honed his craft at Chef/Owner Derek Emerson’s Caet, Local 463 and Walker’s Drive-in before accepting the position with The Farmer’s Table