Wolfgang Puck Swivel Baker

Who is Wolfgang Puck?

Wolfgang Puck is credited with reviving California's rich culinary heritage. His cooking innovations, a result of blending fresh California ingredients with his classical French techniques, are enjoyed by world leaders, stars and fellow chefs alike. Home chefs can now share Wolfgang's talents through his line of gourmet kitchen equipment designed exclusively for Frontgate. How he got started The Austrian-born Puck began his formal training at age 14, inspired by his mother, Maria, a hotel chef. Encouraged by a friend, Wolfgang left Europe in 1973 after honing his craft in the master kitchens of three-star French restaurants. His first stop in the United States was as chef at the restaurant La Tour in Indianapolis. Puck made the move to Los Angeles in 1975, and became both chef and part owner of Ma Maison. Fame and acclaim quickly followed — a combination of a dynamic personality and a culinary brilliance that bridged tradition and invention.

Wolfgang lives in Beverly Hills and has three sons, Cameron, Byron, and Oliver.

Serving up his culinary delights
Wolfgang's signature restaurant, Spago, opened in 1982 in West Hollywood on the Sunset Strip. This venture was an instant culinary phenomenon, and put his signature dishes — including his line of gourmet pizzas — on the map. During its popular eighteen years, Spago earned many accolades, including the prestigious Restaurant of the Year award by the James Beard Foundation in 1994.

Over a span of twenty years, an empire of Wolfgang Puck dining establishments has opened, including 12 fine dining restaurants in Los Angeles, San Francisco, Las Vegas, Palo Alto and Maui and 51 casual dining and quick service restaurants in nationwide urban centers, airports and supermarkets.

Some of his most popular restaurants include Chinois in Santa Monica and Las Vegas, San Francisco's Postrio, Granita in Malibu, Vert in Los Angeles, Trattoria del Lupo in Las Vegas, and his latest creation, Cut, a gourmet steakhouse in the Beverly Wilshire Hotel.

He has also written many cookbooks, including Modern French Cooking for the American Kitchen, Adventures in the Kitchen with Wolfgang Puck, and Live, Love, Eat! The Best of Wolfgang Puck.