Wolfgang Puck, Austrian born, is a chef, owner of 16 restaurants and 80 express bistros. He quit school at the age of 14 and got a job as a cooking apprentice at a hotel. When he told his father, he said, “Well, you’re good for nothing. Cooking is for women.”
Went to Culinary Arts School
As a teenager, Puck initially studied the culinary arts in Austria, before moving to France, where he apprenticed at L’Ousteau de Baumaniere in Les Baux-de-Provence and the Hotel de Paris in Monte Carlo. After immigrating to the United States in 1973, he briefly lived in New York and Indianapolis before becoming executive chef at the esteemed Ma Maison in Los Angeles.
Opened First Restaurant in Hollywood
Wolfgang Puck opened his first restaurant, Spago—Italian slang for spaghetti—in 1982. In the heart of Hollywood’s Sunset Strip, the bistro became a hot spot for celebrity clientele. The popular Spago touted a fashionable decor, open kitchen, and imaginative pizza varieties (toppings ranged from caviar and lox to duck sausage). In the ensuing years, Puck capitalized on the success of Spago by opening establishments throughout the U.S.
Author of Cookbooks
Furthermore, he is the author of a number of cookbooks, including Modern French Cooking for the American Kitchen (1980), The Wolfgang Puck Cookbook (1986), Adventures in the Kitchen with Wolfgang Puck (1991), and Pizza, Pasta, and More (2000). In 2001, Puck entered the television arena with a self-titled series, Wolfgang Puck, on cable TV’s popular Food Network.
Works at Charitable Organizations
Puck has worked on behalf of a number of charitable organizations, most notably the Wolfgang Puck Foundation, which is dedicated to raising money for the Meals on Wheels program.
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