Wolf seems to be a very popular brand among professional chefs. 

In house chef, massage therapist, and yoga instructors.

I was the head Chef at a Bay Area Top 100 restaurant until I quit last May when I realized that after living in the Bay for 12 years, most of it inside a restaurant, I wasn't taking full advantage of WHY we live out here.

Bear mind however that I'm still the chef in the kitchen.If you want to be like me then start small, fail often, learn from your mistakes before taking other people's money.

Or firefighters, teachers, nurses, cops, chefs, clerks or day-care workers.

I would say two things drove this deal south.  1, lack of due diligence concerning inspecting the whole property - there were issues that were not found that may have been with a more thorough inspection, and 2, too many chefs in the kitchen and none of them actually responsible for how things turned out. 

Six months ago I helped a chef friend open up a restaurant on the square of the county seat an hour east of Dallas.

You need to have great contacts for repairs/chef services/transportation and a concierge that can coordinate for your guests unless you plan on living on or close to the property full time so that you can provide those services yourself.

Since it is high end, what about a personal chef for a meal or two.

You could make some unique services available to your guests like a chef to come in & cook a gourmet meal, wine tasting, masseuse, etc.