Chef David Wolfman

CBC Trailblazers Interview by Comedian Don Kelly

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An enthusiastic educator and entertainer, Chef David Wolfman is an internationally recognized expert in wild game and traditional Aboriginal cuisine.  A member of the Xaxli’p First Nation in BC, David Wolfman is a classically trained Chef, Culinary Arts Professor at George Brown College of Applied Arts and Technology in Toronto (for over 20 years now), and Executive Producer and Host of the popular Cooking with the Wolfman™ television program.  This show features David’s signature “Indigenous Fusion:  Traditional Foods with a Modern Twist” and airs on FNX (First Nations Experience) and NativeFlix in the US.  The show aired on APTN (Aboriginal Peoples Television Network) in Canada for 18 years.

A former independent caterer and food service industry head chef, David is the recipient of numerous educational and industry awards including seven Gold Awards in Culinary Olympics, an Excellence Award from the National Institute for Staff and Organizational Development, an Outstanding Achievement Award from the Canadian Council for Aboriginal Business, and a First Place National Healthy Menu Catering Award from Evian.  Chef Wolfman exudes unbridled passion for cooking and sharing his knowledge of Aboriginal culture and is a highly sought after restaurant and menu consultant, cooking demonstrator, conference presenter and youth motivator.  When asked how to cook moose, a bush rabbit or Gateau St. Honoré, the answer is always the same, “very carefully.”

David lives in Toronto with his wife and business partner, Marlene Finn.

On Becoming a Chef

Qualifications for employment in any industry is based on differing levels of knowledge, skill, and experience.  In the culinary field, one can acquire qualifications through high school courses, industry specific courses, public education courses (post secondary programs), and apprenticeship training.  

David personally chose to study culinary arts at George Brown College of Applied Arts and Technology, in downtown Toronto, in 1977, in a three year apprenticeship program which included basic and advanced culinary skills programs at the College and several work placements in established hotels and restaurants before becoming a certified chef.

The Culinary Arts program at George Brown College continues to innovate and grow in culinary training and is internationally recognized for its superior program offerings, industry partnerships, and graduate employment rate.  In addition to chef training, GBC offers programs in hospitality and tourism service.  Click here to learn more about the training available at George Brown College.