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Chef Bios: Wolfgang Puck

Chef Bios: Wolfgang Puck

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Today, Wolfgang Puck is a household name, known as much for his culinary prowess as he is for his business acumen. As a co-founder of the Wolfgang Puck tri-divisional Companies, Puck currently sits at the top of a multi-million dollar culinary empire.

Puck was born in St. Veit, Austria, the son of Maria Worth Puck, a local pastry chef, to whom Puck attributes his earliest cooking lessons and his passion for the culinary arts. At the age of 14, with the support of his mother, he moved to France to begin formal culinary training. After 10 years in France, Puck relocated to the United States, settling first in Indianapolis and later in Los Angeles, Calif., whose high-end culinary identity he would largely become synonymous with.

Upon arriving in L.A., Puck started working at Ma Maison in West Hollywood where he went on to eventually become a part owner. After six years, Puck left to open his own restaurant, Spago, also in West Hollywood. An immediate success, Spago was named winner of the James Beard Foundation Award for Restaurant of the Year in 1994. Puck was honored twice with the Foundation’s Award for Outstanding Chef of the Year in 1991 and again in 1998, for his work there, becoming the only chef in history to ever win the award twice.

After Puck's success with Spago, Puck went on to open over 30 restaurants in cities across the nation under the Wolfgang Puck Fine Dining Group division. In 1988 Puck partnered with Carl Schuster to form the second division of his company, Wolfgang Puck Catering (WPC), which currently holds the title of official caterer for the post-Academy Award’s Governor's Ball. The third and final division of the Companies, Wolfgang Puck Worldwide, Inc., includes amongst its enterprises two casual chain restaurants, Wolfgang Puck Bistro and Wolfgang Puck Express, along with other of Puck’s consumer products, cookbooks, and television and Internet programming. In 2002, Puck’s television series, Wolfgang Puck, won a Daytime Emmy award. In 2006, he opened CUT, a steakhouse at the renouned, Four Seasons Hotel, Beverly Wilshire. It received a Michelin star after only one year of business.

On a humanitarian level, he is the co-founder of the Puck-Lazaroff Charitable Foundation, which hosts the annual American Wine & Food Festival.


Culinary Style: French, Fusion, California

Restaurants: Spago, Chinois, Postrio, Spago Las Vegas, Spago Maui, Spago Beaver Creek, Postrio, Trattoria del Lupo, CUT Beverly Hills, CUT Las Vegas, CUT, London, CUT Singapore, Five-Sixty, The Source, Wolfgang Puck Bar & Grill Los Ageles, Wolfgang Puck Bar & Grill Las Vegas, 20.21, Wolfgang Puck Grille, Wolfgang Puck American Grille, WP24 by Wolfgang Puck, Wolfgang Puck Pizzeria and Cucina, Jai by Wolfgang Puck, Red | Seven , Wolfgang Puck at Hotel Bel-Air, Chinois, Wolfgang Puck Pizza I Bar, Wolfgang Puck Bistro and Cafe, Wolfgang Puck Express, Wolfgang Puck Steak, Wolfgang Puck's Cultural Center Cafes

Born: 1949

Puck's biological father was a butcher, but he left Wolfgang's mother before Puck was born. Puck was adopted by his step-father Josef Puck, who gave the chef his now legendary name.

Wolfgang Puck Bio, Wiki: Age, Career, Chefs, Restaurant, TV Shows, Family, Net Worth and Everything You Need To Know

Wolfgang Puck is a famous Austrian chef and Restaurateur. He has a Net worth of $ 120 million. He is also an internationally celebrated chef, restaurateur, entrepreneur, writer, and actor, Puck oversees a vast culinary empire that includes books, more than 20 restaurants, celebrity catering services, and a variety of packaged foods and kitchen products.

He has grown from a curious child who learns to cook from his part-time pastry chef to a real celebrity chef who can take on everyone else. He expanded his cooking skills as an apprentice to Raymond Thuilier at the Hotel de Paris in Monaco. He then moved to the United States to pursue a career as a chef at the age of 24.

Since then, he has continued to develop his business, especially in the 1980s, with his modern take on pizza. As of today, the upscale restaurants, catering locations, and numerous licensed products will be managed by the Wolfgang Puck Companies. Over time, Wolfgang introduced a mobile app that contains recipes and links to Puck’s restaurants, as well as help with party planning.

First NameWolfgang Puck
Celebrated NameWolfgang Puck
Age70 years old
Birth SignCancer
Birth DateJuly 8, 1949
Birth PlaceAustria
Net Worth$100 Million

Wolfgang Puck Early life

Wolfgang Puck was born in Austria on July 8, 1949. Austrian chef who became a favorite at Hollywood’s famous Spago restaurant. His film and television acclaims include Wolfgang Puck’s cooking class. The Smurfs and Food Fight. He seemed to be profitable with Arnold Schwarzenegger.

At Popular Bio he is one of the successful chefs. He was on the list of celebrities born on July 8, 1949. He is one of the richest chefs born in Austria. He also has a place on the list of favorite chefs. At 70 years old, Wolfgang Puck is one of the most famous people in our database

Wolfgang Puck Career, Restaurant

In 1981 Wolfgang published his first cookbook named as Modern French Cooking for American Cooking. The following year he opened Spago in West Hollywood and relocated to Beverly Hills in 1997. In 1983 Puck Chinois opened in Santa Monica. and then opened Postrio in San Francisco in 1989 and Granita in Malibu in 1991.

Wolfgang Puck Restaurant

Wolfgang opened his first restaurant in Las Vegas in 1992, starting with Spago in Caesars Palace Postrio Bar & Grill (The Venetian) and Trattoria del Lupo (Mandalay Bay Resort and Casino) tailed in 1999, Wolfgang Puck Bar & Grill (MGM Grand) in 2004, CUT (The Palazzo) in 2008 and Cucina de Wolfgang in 2008. Puck (The Shops at Crystals) in 2010.

He opened CUT in Beverly Wilshire in 2006 and was named Restaurant of the Year by Esquire magazine after his first year in business. Since 2001, Puck has opened restaurants in the United States, including Wolfgang Puck American Grille from Atlantic City, Wolfgang Puck Pizzeria & Cucina from Detroit, and The Source from Washington D.C., and went international with CUT in Singapore in 2010. Wolfgang has opened several Spago locations, including one in St. Regis Istanbul.

Wolfgang founded the Wolfgang Puck Companies, which include three different divisions: Wolfgang Puck Worldwide, Inc., the Wolfgang Puck Fine Dining Group and Wolfgang Puck Catering. In 2003, the Tribune Content Agency began disseminating its recipes and making them available in newspapers and on websites.

Necessity is often the mother of invention.

So many California restaurants have been forced to get creative with outdoor dining due to #coronavirus regulations.

Among them? One of the best restaurants in SoCal, @WolfgangPuck’s Spago in Beverly Hills.

&mdash Elex Michaelson (@Elex_Michaelson) July 26, 2020
Wolfgang Puck Television Series

In addition to attending the Governors Ball Academy’s awards ceremony, Wolfgang also worked as an actor and host of cooking shows in the entertainment industry. He was a guest as himself in the television series “Tales from the Crypt” (1992), “Frasier” (2000 2002) and “Las Vegas” (2003 2006) and had his own show “Wolfgang Puck”. “on the Food Network in the early 2000s. It started the Wolfgang Puck Cooking School in 2016 and has a range of household items including cookware, panini racks, mixers, and cutlery. Puck has also launched various consumer products, including coffee from organic farming and natural organic soups from Wolfgang.

Wolfgang Puck made sure to tell me he’s not a fan of the traffic on I-4, (but he ❤️’s FOX 35). Thank you for stopping by @WolfgangPuck. It was a pleasure meeting you! #Orlando #traffic

&mdash Kristin Giannas FOX 35 (@KristinGiannas) August 20, 2019
Wolfgang Puck Personal Life

Wolfgang married Marie France Troutlet on July 5, 1975 and they divorced in 1980. He married Barbara Lazaroff on September 1, 1983, and they had children, Cameron and Byron, before they divorced in 2003.

On July 7th, 2007 Wolfgang married the designer Gelila Assefa and they have two children, Alexander and Oliver. Puck is fervent about charity and co-founded the Puck-Lazaroff Charitable Foundation in 1982. The foundation organizes the annual American Wine & Food Festival, which benefits the Los Angeles Meals-on-Wheels programs.

Wolfgang Puck Awards and Honors

In 1993, Spago Hollywood was inducted into the Fine Dining Hall of Fame by Nation’s Restaurant News and the restaurant received the award. James Beard Restaurant of the 1994 Annual Award. In 2005 Spago Beverly Hills won an Outstanding Service Award from the James Beard Foundation and was awarded two Michelin stars by the Los Angeles Michelin Guide in 2008 and 2009. CUT Beverly Hills and CUT in Marina Bay Sands, Singapore was awarded a Michelin star in 2007 and 2016 respectively.

Congratulations to my friend @josiahcitrin on the release of his cookbook Charcoal! It will be hitting shelves on May 14th. Pre-order your copy today by clicking

&mdash Wolfgang Puck (@WolfgangPuck) May 7, 2019

Wolfgang was inducted into the Culinary Hall of Fame in 2013 and named Gold Plate Winner in 2017 by the International Association of Food Service Manufacturers. Puck won a Daytime Emmy in 2002 for Best Service Show for “Wolfgang Puck” and received a star on the Hollywood Walk of Fame in 2017.

Wolfgang Puck Net Worth

Wolfgang Puck Net worth is estimated to be about $100 million as of 2021.

Wolfgang Puck Real Estate

In 2013, Wolfgang and Gelila paid $ 14 million for a 12,289-square-foot home in Los Angeles known as Villa Les Violettes. The 8-bedroom property is set on 1.25 acres and includes an outdoor kitchen, pool, spa, tennis court and library. In 2003, Puck bought a 6,025-square-foot, 5-bedroom home in Beverly Hills for $ 3.675 million and launched it for $ 8.495 million in 2015.

Wolfgang Puck - Restaurateurs, Facts and Family

Wolfgang Puck is an Austrian-born American celebrity chef and restaurateur, who is famous all over the world for his high-end gourmet restaurants, catering services and cookbooks. Best known for his signature dish, the House Smoked Salmon Pizza, Puck is also much renowned for whipping up dishes like Classic Chicken Pot Pie and Catalonian Fire Roasted Lamb Rack. His fascination with food began decades ago when as a young kid he used to observe his mother cooking in the kitchen. His mother was a restaurant chef and young Wolfgang soon decided that he too wanted to be one, much to the chagrin of his father. His father did not approve of his career choice and for a while Puck tried his hand at working at a construction site in order to appease his father. But fate had other plans and soon he found himself working for a restaurant. For a few years he worked at various restaurants and honed his culinary skills. He moved to France from Austria and luckily got the opportunity to work in some of the greatest French restaurants. Eventually he moved to the United States where his career saw a phenomenal rise and over the years he became a very successful celebrity chef. He is also actively involved in many philanthropic endeavors and charitable organizations.

// Famous Poorly Educated

Childhood & Early Life

He was born as Wolfgang Johann Topfschnig in Austria on 8 July 1949 to a butcher father and a restaurant chef mother. His biological father left his mother shortly before Wolfgang was born, leaving her alone to raise the child.

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Behind the Scenes: Chef Andrew Swanson of Wolfgang Puck Catering

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What’s your sign? Pisces

Where are you from? Orion, Illinois

Where do you live? Dallas, Texas

How long have you been working at Wolfgang Puck? I have been working with Wolfgang Puck Catering for over six years.

How many people do you work with? 400 employees

What you love about your job I love that every day brings about a new challenge and that my team and I are able to use our creativity to find a solution.

Describe your average workday I wake up early, visit as many of our Wolfgang Puck Catering units as possible (Nasher Sculpture Center, Perot Museum, AT&T Performing Arts Center, Reunion Tower, and my home base, Union Station). I spend most of the day conceptualizing menus for events with our sales team and prepping with my culinary team for events. I get home late, work at home far later, sleep, repeat.

Local restaurant Wolfgang Puck

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What was your first job? Detasseling corn (it’s a Midwest country thing!)

Who or what inspires you? The work ethic of my family and community

Dream dinner party guests Six generations of my ancestors

Go-to dinner party recipe Grandma’s meatballs

Favorite snack Guacamole

Three items always in your fridge Pickles, cheese, and butter

Favorite appetizer Charcuterie

Wedding trend Ceremony and reception at the same venue!

Pre-wedding ritual Check everything twice

Favorite wedding song Anything by Al Green

Post-wedding ritual Sleep

Advice for brides Make yourself happy and don’t worry about others

Thanks Kindly for watching this delightful Wolfgang Puck recipe video. Click and get an amazing deal on Wolfgang Puck products

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Recipe: Wolfgang Puck's Crispy Potato Galette

(CBS News) Chef Wolfgang Puck offered his recipe for a classic potato cake (or galette).

Crispy Potato Galette with Dill Cream, Smoked Salmon and Osetra Caviar

3 organic potatoes, peeled and grated
1/2 pound clarified butter
Kosher salt
Pinch of black pepper
1/2 cup creme fraiche or sour cream
3 shallots, minced
5 sprigs fresh dill, chopped
Juice of 1 lemon
1 pound smoked salmon, thinly sliced
1 tablespoon olive oil
1/2 bunch fresh chives, chopped
3 ounces caviar

Toss grated potatoes in 1/4 pound clarified butter. Season with salt and freshly ground pepper.

Heat 2 non-stick saute pans over high heat until nearly smoking. Divide remaining butter between two pans. Add the potatoes evenly to each pan, and shape them into thick pancakes. Cook for 1 to 2 minutes, then reduce heat. Saute until almost golden brown. Use a spatula to check the underside of the pancake, turn over and cook other side until golden. Remove galettes from pans and warm in a 425 degrees F. oven for 10 minutes.

Prepare dill cream: In a bowl, mix together shallots, dill, creme fraiche or sour cream, juice of 1/2 lemon and season with salt and pepper. Mix well.

Remove galettes from oven while still warm. Spread with dill cream and cover with slices of smoked salmon. Lightly brush the salmon with olive oil, then sprinkle with black pepper and remaining lemon juice.

Cut galettes into desired portions and garnish with chopped chives and caviar. Serve immediately.

Cooking with Chef Govind Armstrong

G ovind Armstrong&aposs culinary prowess was discovered by a guest at a party he was catering for his mother when he was only 12 years old. That guest hooked him up with Wolfgang Puck and, in 1982, at the age of 13, he became an apprentice at Puck&aposs brand-new restaurant, Spago.

In addition to working with Puck, Armstrong spent time with several more of L.A.&aposs most famous chefs, including Mark Peel and Nancy Silverton at Campanile, Mary Sue Milliken and Susan Feniger at City Restaurant, and Joachim Splichal at Patina. He also worked at the Michelin three-star restaurant Arzak in San Sebastian, Spain.

Armstrong opened his first restaurant (the now-closed Chadwick, in Beverly Hills) in 2000, and then Table 8 in 2003. Following on the success of Table 8 in Los Angeles and Miami, Armstrong opened 8 oz. Burger Bar restaurants in those cities as well. (The Los Angeles 8 oz. is in the former Table 8 space.) Table 8 in New York opened in May 2009 in the Cooper Square Hotel.

Armstrong is the author of the cookbook Small Bites, Big Nights, which features many of his restaurant favorites (the Grilled Cheese with Pulled Short Ribs and Pickled Red Onions featured in this story is among them). In addition, the chef has appeared frequently on television, including as a competitor on Iron Chef America and as a judge on Top Chef.


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