Wolfgang Puck

Wolfgang Puck Bio

Wolfgang Puck (born January 8, 1949 in the Austrian town of St. Veit an der Glan) is a celebrity chef with over two decades of experience developing and refining his distinct culinary creations in some of the finest kitchens in Europe.

Initially, Puck moved to France to work in some of the most acclaimed restaurants including Maxim's in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred L'Oustau de Baumanière in Provence.

In the 1970s, he moved to the US to explore newer paths. Puck secured his first job in the U.S. at the restaurant La Tour in Indianapolis, where he worked from 1973 to 1975 before moving to Los Angeles. In 1982, he opened his own restaurant, Spago, in West Hollywood on the Sunset Strip. His experience quickly translated to success including more innovative dishes like haute cuisine pizzas, Sonoma baby lamb, and Roast beef.

Over the next few years, Puck opened other restaurants including Chinois on Main in Santa Monica in 1983 and Postrio, in the Prescott Hotel in 1989. Following his many successes, Puck founded the Wolfgang Puck Companies which includes the Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc. In 2012, he was presented with the Lifetime Achievement Award by James Beard Foundation, and in 2013, inducted into the Culinary Hall of Fame.