Interesting facts about wolfgang puck
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Puck, Wolfgang
(1949-)
Wolfgang Puck Food Company
Overview
Wolfgang Puck spent nearly two decades developing and refining his uniquely prestigious culinary crafts in some of the most acclaimed kitchens in Europe. After emigrating to the United States in the mid-1970s, he brought not only his highly regarded talent to Indianapolis and later southern California, but his zestfully overriding drive to excel as well. Still under the age of 40, Puck became by the mid-1980s a celebrity chef who was known as much for his distinct culinary creations as for his cookbooks, videos, chain of Wolfgang Puck Cafes, highly touted restaurants, Wolfgang Puck Food Company, and for elevating and celebrating the California style of cooking.
Personal Life
Puck was born on January 8, 1949, in the Austrian town of St. Veit an der Glan. His mother, Maria, was a restaurant chef, while his father, Josef, was a coal miner. Problems arose at home when young Puck declared that he wanted to be a chef and follow in his mother's footsteps, rather than pursuing a career that his father approved of. Puck did t
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Wolfgang Puck
Explore This Section
Chef, Restaurateur & Entrepreneur
(b. 1949)
California Connection
- Has lived and worked in Los Angeles since 1975
Achievements
Biography current as of induction in 2019
Famed chef and restaurateur Wolfgang Puck was pivotal in the rise of California cuisine during the late 1970s. He also launched modern fusion cuisine by combining classic French techniques with California and Asian influences, using fresh ingredients showcasing California’s agricultural bounty.
Puck began cooking as a child in his native Austria and started formal training at age 14. He worked in some of France’s best restaurants before leaving for Indianapolis, Ohio., in 1973. In 1975 Puck came to Los Angeles and gained the attention of the Hollywood elite as chef of Ma Maison. In 1982 he opened his first restaurant, Spago. The next year he opened Chinois on Main in Santa Monica. Puck and his Fine Dining Group have opened restaurants across the U.S. and in Europe, Asia and the Middle East. Among them his flagship restaurant Spago in Beverly H
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Wolfgang Puck
Love, Secrets, and Second Chances—February’s Must-Read Books Await!
One of an influential breed of chef-restaurateurs in America, Wolfgang Puck is credited with reviving California's culinary heritage. Blending fresh California ingredients and classical French training, his innovations in cooking have been enjoyed and praised by world leaders, Hollywood stars and fellow chefs alike.
The Austrian-born Wolfgang began his formal training at age 14. After an apprenticeship at L'Oustau de Baumaniere in Provence, he developed his creativity at several three-star French restaurants, including the Hotel de Paris in Monaco and Maxim's in Paris. Wolfgang came to the United States in 1973, and soon became the star attraction at Los Angeles' Ma Maison, both as chef and part-owner. He then left French cuisine to establish Spago Hollywood on the Sunset Strip.
Spago Hollywood's casual chic interior and trend-setting open kitchen, designed by partner Barbara Lazaroff, coupled with his trademark gourmet pizzas, enhanced his popularity with the glamorous Hollywood
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