ORIGINAL PEOPLE: CHRIS WOLF Wednesday, August 03, 2011

Our newest sous chef, Chris Wolf, first came to us this last February from Second Home in Denver, Colorado, where he was for two years the restaurant’s kitchen supervisor.

A native of Yukon, Oklahoma—a pit stop along Route 66 and the home of both Garth Brooks and Chris Gaines—Wolf began cooking at Applewood’s, purveyors of Great Plains cuisine, in nearby Oklahoma City as soon as he was old enough to be legally employed.

“My mom inspired me to cook,” he says. “I loved to cook with her in the kitchen and mess around with different ingredients,” but it’s the chaos, he adds, and the smells of a busy kitchen that really inspires him.

While he’s developed a knack for preparing pan-Americana dishes, he likes to experiment with the cuisines of other cultures at home. For instance, Chris likes to cure his own meats and create his own pastas, and while he’s crazy about pho, sushi and Italian cuisine, he admits that he also has to prepare dishes that not only he and his can enjoy, but that can also be enjoyed by their three-year-old daughter.

“When I think of Americana, I think of simplicity,” he says, “good food done right. I believe that I’m able to combine several cuisines into one dish, and Americana is the perfect outlet for that.”

At work, Chris is a big supporter of both the Mustache March (the Original’s annual in-house mustache competition) and Pink Bandana Thursdays (in which OG employees accentuate their uniforms with pink hankies), and he’s always trying to “(find) a way to rally everyone in the kitchen around something significant.”