Wolfgang Puck

Wolfgang Puck’s rich, innovative cuisine is popular with television audiences, has been captured in cookbooks, and is served up everywhere from out of the can to some of finest restaurants. He defined a new era of high-profile chef. While Michellin Guide listings may have been the top-most achievement a chef could aspire to in the past, Wolfgang Puck has pushed his role as chef and entrepreneur further than anyone would have thought possible.

Wolfgang Puck is Austrian and was born July 8, 1949. His culinary education is pulled from several nations. His extensive exposure to the pallets of many different cultures has allowed him to create dishes that are steeped in tradition, but uniquely his own. He was an apprentice in Monaco and later Paris, and brought his renowned French cooking skills to New York. He has a sculpture of what is now known as “California cuisine.” His cooking method relies on combining the world’s finest California ingredients with the masterful cooking methodology of the French. It so happened that his 1975 relocation to Los Angeles put him in charge of a restaurant that would soon attract Hollywood elite.

His Wolfgang Puck Cooking Class show has been very well received, and Wolfgang Puck’s apprenticeship educational background makes him an ideal resource for those looking for practical, hands-on instruction from a truly expert chef. He has put his creativity to the test developing menus for instant foods, restaurants, airport kiosks, and foreign franchises. He showed grace under fire against other experts on the hit Iron Chef program, producing some delicious dishes.

Wolfgang Puck has branched out into developing lines of cookware, and continues steady publication of cookbooks. He remains based in Los Angeles, despite owning restaurants around the world. Puck has three children, two from a previous marriage, and one with his fiancée.