Charlie Wickboldt

Chef de Cuisine

Charlie joined Hopkins Dining in May 2025 as the Chef De Cuisine, working closely with our Executive Campus Chef, sous chefs and managers to ensure Hopkins Dining provides the best food possible. He provides a mix of operational and culinary support to the teams while planning special events, seasonal menus, and future dining endeavors. Charlie has over 10 years of culinary experience in food and beverage operations of various sizes. His previous experiences include being a Culinary Director of a local multi-site seafood brand, an Executive Chef of a local Baltimore Brewery, and an Executive Chef of a global Tapas Restaurant in Key West, Florida.

Charlie’s favorite part of our program is getting outside of the dining halls to bring food to the students, faculty, staff and guests in the green spaces on campus. One of Charlie’s first events on campus was our Senior BBQ; since this event, he has been looking forward to bringing more student experiences to campus, including our annual Blue Jay Bash event. His favorite food is ceviche; he will try any variety at any time of day. When he is not on campus, Charlie likes to go backpacking, hiking, tend to his garden, go to renaissance festivals, and spend time with his wife and dog.