With an infectious energy and a knack for turning bold ideas into crave-worthy creations, Chef David Woolley is the culinary mind guiding Mellow Mushroom’s far-out flavor universe. As Corporate Chef for the beloved pizza brand — now with more than 160 locations nationwide — Woolley blends imagination with precision, overseeing everything from trend-spotting and menu innovation to large-scale rollouts. Be sure to follow him on Instagram.
As the Corporate Chef for Mellow Mushroom, overseeing more than 160 locations is no small feat. What does a typical day look like for you in that role?
While no two days are ever quite the same, I usually start by catching up on emails before heading into the kitchen to check on operations, organize, and fire up equipment. Some days are focused on preparing for demos, photo shoots, or ideation sessions; others are spent crafting PowerPoints or internal documents to ensure a clear, consistent culinary message. Since I’m a team of one, collaboration is everything. I work closely with supply chain, operations, training, and brand development. Cross-functional alignment is key when you’re driving innovation across such a large system.
With that many restaurants across the country, you must go through some serious volume — can you give us a sense of how much cheese or dough Mellow Mushroom uses in a year?
It’s pretty mind-blowing when you think about it. Between mozzarella and Parmesan we go through around 7 million pounds of cheese a year. And for our dough? We produce it all ourselves at our commissary right across from our headquarters and test kitchen, where we also make our sauce. That team turns out about 19 million pounds of our proprietary dough annually. It’s wild! and it speaks to the scale and consistency that makes Mellow what it is.
Mellow Mushroom is known for keeping its menu fun and creative. How do you and your team innovate new dishes while staying true to the brand’s quirky, cult-favorite identity?
I’ve been a Mellow fan since the early 2000s, back when I lived in Colorado, so I deeply understand the brand’s playful, free-spirited DNA. Now based in Atlanta, I combine that appreciation with constant research on emerging food trends and years of experience as a culinary developer. When I joined, one of the first collaborations we did was on Mellow Rollz , a mash-up of stuffed cheese bread and garlic knots. It started as a simple idea to make garlic knots, then someone suggested we stuff them, and that’s how our best-performing limited-time offer in company history was born. It was pure teamwork, guided by creativity and a shared love for the brand.
How often do you roll out limited-time specials or seasonal items, and what’s the process like from concept to launch across so many stores?
We typically roll out new menus twice a year, but we also make strategic exceptions. For example, in January 2026, we’re launching a new Boneless Wing to expand that category. Ideally, we like to work a year ahead on development for core items, but since I’m still fairly new, we’ve embraced an agile approach that lets us move quickly when the timing and ideas are right. That flexibility keeps things exciting and helps us respond to what our guests want in real time.
What’s the top-selling item on the Mellow Mushroom menu — and why do you think it resonates so much with guests after all these years?
As much as I’d love to say it’s my personal favorite, The Holy Shitake, the real best-seller is actually our Build-Your-Own Pizza. It perfectly captures today’s guest mindset — people love customization. They want to express their tastes and create something that feels like theirs. We even developed a new limited-time offer inspired by that trend, adding sauces and ingredients to encourage even more creativity. That said, my go-to order is still The Holy Shitake, with sausage, of course!
Working at the corporate level can sometimes feel disconnected from the day-to-day of the culinary world. How do you stay inspired and connected to chefs and trends outside of corporate life?
I’m genuinely lucky. I get to attend some of the industry’s best conferences, but beyond that, it’s all about relationships. Hospitality is, at its heart, a people business. Over the years, I’ve built incredible friendships with peers and mentors who continuously inspire me. We share ideas, swap insights, and push each other creatively. I also make it a point to dine out frequently and to cook at home as much as possible. Ironically, I feel more connected to chefs and trends now than ever before.
Which culinary conferences, trade shows and industry events do you attend to keep your skills sharp and your creativity flowing?
I think attending a few key conferences a year is essential for anyone in the R&D side of food. Beyond the networking which is huge, since this is a relationship-driven business, you gain exposure to ideas that can spark creativity. You don’t need to copy the whole concept; sometimes it’s just one small “nugget” that leads to something amazing. Events like The Flavor Experience and being part of the International Corporate Chefs Association (ICCA) have been instrumental in my growth. My advice? Find your tribe, show up, and never stop asking questions.
