Wolfgang Puck

Born in Austria, Puck developed a passion for cooking under the guidance of his mother, a professional chef. He trained in some of France’s top kitchens, including Maxim’s in Paris and L’Oustau de Baumanière in Provence, before moving to the U.S. in the early 1970s. After gaining recognition as chef at Ma Maison in Los Angeles, he launched his first restaurant, Spago, in 1982. The innovative menu—including his now-legendary smoked salmon pizza—helped define California cuisine, earning Puck multiple James Beard Awards and international acclaim.

Over the years, his restaurant empire has expanded to include Chinois on Main, CUT, and numerous other concepts across the U.S. and beyond. His influence extends far beyond fine dining—Puck was among the first celebrity chefs to bring high-end cuisine to Las Vegas, helping transform it into a premier dining destination.

Beyond restaurants, Puck’s impact on the food world is immense. His catering company has been the official provider for the Oscars’ Governors Ball for more than 30 years, serving A-list guests dishes that range from luxurious Miyazaki beef to comforting chicken pot pie. His global brand includes cookbooks, TV appearances, and a product line spanning cookware and gourmet foods.

From pioneering fusion cuisine to setting the gold standard for celebrity chefs, Wolfgang Puck remains one of the most influential figures in modern gastronomy.