Wolfgang Puck

Chef
Wolfgang Puck

Los Angeles

About Wolfgang Puck

The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famed chef has built a brand that encompasses three companies: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc. He began cooking as a child, at his mother’s side. She was a chef in the Austrian town where he was born, and with her encouragement, Wolfgang started his formal training at fourteen years of age. As a young chef he worked in some of France’s greatest restaurants, including Maxim’s in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred L’Oustau de Baumanière in Provence.

My Venues

Accolades

  • Two Stars (Spago)
    Michelin Guide
  • Outstanding Chef
    James Beard Foundation
  • Official chef
    Academy Awards Governors' Ball
  • Author
    Wolfgang Puck Makes It Easy, Wolfgang Puck Adventures in the Kitchen
  • ChefsFeed Winner
    One of the Best Things to Eat in LA

Where I Go Out

At My Venues

Pork belly pot stickers
$$$$, Full Bar, Asian, Sushi, Lounge, Downtown
"The tender wonton encases the tender, braised belly that is brightened up by the acid in the black vinegar. Savory and sweet, with the perfect amount of fat."
Seasonal agnolotti
$$, Outdoor Seating, Reservations, Full Bar, Italian,
"They always have agnolotti on the menu and it's the reason I go to Spago. In the summer they have my favorite, the sweet corn agnolotti with Parmigiano-Reggiano and sage. It's absolute perfection! I also love their julienned chicken salad on the lunch menu with wasabi-plum dressing, avocado, mizuna, green beans, and radish."
Thai seafood & pineapple-coconut red curry
$$$$, Happy Hour, Reservations, Asian, Breakfast, American, Wailea
"This dish is a flavor sensation with a deep, rich flavor. Comprised of shrimp, onaga, mahi-mahi, galangal, kaffir lime, Thai basil, and green papaya salad, Cameron Lewark marries all the ingredients perfectly. I even drink the leftover sauce from the bowl. (Don't tell anyone!) You don't even need rice with it. My husband Joe and I sit at the bar and watch all the action coming in and out of the restaurant. We love everything on the menu."