Curtis Wolf

Greenville, SC | The Spoonbread Restaurant at The Westin Poinsett

Although Curtis was born in Westminster, MD, his growing up in Madagascar, Africa as a small child and on the Gulf Coast of Florida shaped his unique culinary palette.
Curtis’s love of cooking began at a very young age when his father began bringing him cookbooks to read instead of traditional children’s stories. Curtis began cooking at the age of 11 in a small local pub on Longboat Key and was immediately attracted to the culinary world. By 1987 Curtis had completed an apprenticeship program with the American Culinary Federation at the Longboat Key Club.
Curtis decided to expand his knowledge and started learning the craft of Artisan bread baking and pastries at a French bakery in Sarasota Fl. Using this knowledge Curtis opened a French Bistro called Café of the Arts and began working as its Head Chef.
While driving through the Carolinas on vacation, Curtis fell in love with the mountains and the vast, untouched landscape and decided to move to Greenville in 1994. He was able to utilize both his culinary and pastry talents working for Stax’s Restaurants and Bakery while always expanding his knowledge.
Family led Curtis back to Florida where he accepted an Executive Sous Chef position at The Don Cesar at St. Petersburg Beach, a famous historic hotel. Every evening Curtis exhibited his culinary talents over the first ever Chef’s table in Florida, at the Maritana Grille.
In 2000, Curtis was offered the role of Executive Chef at the Airport Marriott Hotel in Orlando where he showcased his versatility to take charge of the transformation of its main restaurant to one with a South Pacific flair. Curtis thoroughly enjoyed the ever changing demands of working in a fast paced and popular hotel.
In 2004, Curtis found his way back to the beloved Carolinas and began the next step of his career at the historic four-diamond Westin Poinsett Hotel in Greenville. He applied his knowledge of Southern cuisine to cement the hotel’s reputation as the best hotel in the Upstate. An avid cyclist, Curtis is a strong believer in Westin’s healthy Superfood concept and uses fresh local produce in the Spoonbread Restaurant, making the Westin Poinsett a top choice for sporting groups coming from all over the nation.