Wolfgang Puck
Wolfgang Puck, a name that has become synonyms with professional cookware, premium cookbooks, and unbelievably tasty food, is one of the most successful and popular chefs in the world. You can find him on television, on the radio, writing a book, or, most importantly, in the kitchen. Puck has created his own personal style by mixing formal French techniques with Asian and California-influenced esthetics and by using only the best ingredients.
It was in the kitchens of three-star French restaurants that Puck gained his formal training. He began training at age 14, influenced by his mother, Maria, who worked as a hotel chef. Although born in Austria, Puck chose to leave Europe at the age of 24 to move to America. In Los Angeles, two years later, Puck finally began to make a name for himself. He became head-chef and part owner of Maison, which Hollywood stars soon began to frequent. Puck's culinary brilliance is complimented by his dynamic personality, and it is the combination of the two that have come together to create one of the best dining experiences anyone can hope for.
Since his debut in LA in 1975, Puck has built many new restaurants and started a number of new culinary trends. He created his trademark gourmet pizzas, which are topped with exotic foods like smoked salmon and caviar or Sonoma baby lamb with braised greens and rosemary, while working at Maison, and the culinary crowd has quickly accepted, praised, and mimicked Puck's idea. He has continued to expand both his menus and his empire, which, for those interested in the culinary industry, is a thrilling thing to watch and to taste.
Awards Received:
2002 Wolfgang Puck show receives Emmy for Outstanding Service Show
2002 Visionary Award, Beverly Hills Chamber of Commerce
2002 Vanguard Award, Las Vegas Life Epicurean Awards
2001 Business Statesman of the Year, Harvard Business School of Southern California
2000 Best Restaurant, Spago Beverly Hills, Food & Wine Magazine
1998 Honorary Doctor of Culinary Arts, Johnson & Wales University, Providence, RI
1998 James Beard Outstanding Chef of the Year
1995 Salute to Excellence Award, National Restaurant Association Educational Foundation
1994 James Beard Foundation Humanitarian of the Year Award
1994 Nation's Restaurant News Hot Concept of the Year, 1994, to Wolfgang Puck Café
1994 Outstanding Restaurant Award, James Beard Foundation
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