This is the third edition of a new regular feature, Chef’s Corner – shining the light on those who help shape Delaware North’s vast culinary team.
We recently caught up with John Wolford, Delaware North’s executive chef at The Lodge at Geneva-on-the-Lake, outside of Cleveland, Ohio. Wolford joined Delaware North in 2011 at the company-owned-and-operated TD Garden in Boston, where he worked as a supervisor in Legends restaurant and later as a suites chef.

Words that describe you
Organized, team player, enthusiastic and detailed.
Words that describe your food
I have an Italian background so that influences almost everything I do. It shows up everywhere.
Favorite moment at Delaware North
While working at TD Garden, my first backstage catering event was a Foo Fighters concert, and while serving the stage crew back stage, (front man) Dave Grohl came up to me and introduced himself and talked to us for a bit. The same night, the manager for Social Distortion – the opener for that show – asked me to cook something for the lead singer because he was vegetarian. There were many moments like that while at TD Garden.
The challenges of being a chef at The Lodge at Geneva-on-the-Lake
I think it's what everyone faces. It's getting staff every season. Being in parks and resorts, our restaurants are usually located in destinations – remote areas – and for some people, it presents a bit of a challenge.
Your favorite non-Delaware North restaurant
My favorite place to eat right now is Melt Bar & Grilled in Cleveland. The have a great menu and offer most of their items with a vegetarian option.
Your least favorite foods
I'm open to most foods. But I am a texture person, so Jell-O is out.
Hardest cooking lesson
Patience is the hardest lesson when it comes to cooking.
Cooking or other heroes
I don't know if they would be heroes, but the chefs I worked with at TD Garden pushed me to be a better culinarian, and if it were not for them, I don't think I would be in the position I am in right now.
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