Wolfgang Puck Bio | Wiki
Wolfgang Puck ( Full name: Wolfgang Johannes Puck) is an Austrian-American chef and restaurateur. He trained as an apprentice at L’Oustau de Baumanière, under Raymond Thuilier in Les Baux-de-Provence, at Hôtel de Paris in Monaco, and also at Maxim’s Paris. Wolfgang moved to the United States at age 24. in 1973. He moved to Los Angeles after two years at La Tour in Indianapolis, to become a chef and part owner of Ma Maison restaurant.
Wolfgang is active in philanthropic endeavors s well as charitable organizations. He is the co-founder of the Puck-Lazaroff Charitable Foundation which was established in 1982. It supports the annual American Wine & Food Festival benefiting Meals on Wheels. The foundation has raised over $15 million since its inception.
Wolfgang Puck Age
He was born on July 8, 1949 in Sankt Veit an der Glan, Austria. Wolfgang is 73 years old.
Wolfgang Puck Height
He is a man of average stature. Wolfgang stands at a height of 5 ft 8 in ( Approx 1.73 m).
Wolfgang Puck Wife
He married his ex-wife, Marie France Trouillot in 1975 but divorced her in 1980. In 1983, Wolfgang married his second ex-wife Barbara Lazaroff, with whom he has two sons named Cameron and Byron. However, the couple divorced in 2003. He co-founded the Wolfgang Puck restaurants with Barbara Lazaroffand and she continues to play a key role in the business despite the divorce.
Barbara Lazaroff has been instrumental in their interior design. He married his third wife, designer Gelila Assefa in 2007 in Capri, Italy. Currently, the couple lives in Los Angeles and have two sons namely Oliver and Alexander. Wolfgang’s favorite food is macarons
Wolfgang Puck Family
He was born to his parents in Sankt Veit an der Glan, Austria. His mother was a pastry chef and he introduced Wolfgang to cooking. He took the surname of his stepfather, Josef Puck, after his mother’s remarriage. Wolfgang has two younger step-sisters and a younger step-brother. In 1999, Wolfgang acquired American citizenship.
Wolfgang Puck Spago
His first cookbook titled Modern French Cooking for the American Kitchen was published in 1981. The book is based on Wolfgang’s Ma Maison recipes. After his book was published, Wolfgang opened the restaurant Spago on the Sunset Strip in 1982. In 1997, fifteen years later, Wolfgang and his ex-wife and business partner, Barbara Lazaroff, moved the award-winning Spago to Beverly Hills. Since 2004, Spago has been recognized as one of the Top 40 Restaurants in the U.S.
“Spago made Wolfgang Puck the first (and maybe only) chef you and your grandma know by name.” The Infatuation wrote. As of 2022, Wolfgang serves as The Honorary Chair Chef of the “Five Star Sensation” benefit in Cleveland, Ohio. “Five Star Sensation” helps to bring $10 million to support The Ireland Cancer Foundation of University Hospitals every two years. house-smoked salmon pizza is of of Wolfgang’s signature dishes at his original restaurant, Spago.
Wolfgang Puck Restaurants | Express
His success enabled him to launch the Wolfgang Puck companies comprising the Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, as well as Wolfgang Puck Worldwide, Inc. The Companies encompass more than 80 Wolfgang Puck Express operations, premium catering services, more than 20 fine dining restaurants, among the top 40 Restaurants in the U.S., and kitchen and food merchandise, including canned foods, cookbooks, and coffee products. Wolfgang opened his fourth restaurant, Granita, a seafood restaurant in Malibu, California in 1991. However, the restaurant closed in 2005. His recipes have been syndicated worldwide to newspapers and websites by Tribune Content Agency since 2003.
Wolfgang Puck Las Vegas | Vegas
Currently, Wolfgang is the official caterer for the Academy Awards Governors Ball. He has parlayed his celebrity into acting; his credits include a cameo appearance in The Weather Man and Frasier, a recurring role as himself on Las Vegas. Also, he appeared on Iron Chef America: Battle of the Masters as himself and Cooking Class with Wolfgang Puck on The Food Network. In addition, Wolfgang appeared in the American Idol season finale episode.
In this episode, the chef introduced unusual foods to Kellie Pickler in comic relief segments. Wolfgang was featured on Season 7 of MasterChef as a guest judge. He as well made a cameo appearance on an episode of Tales from the Crypt as himself. The chef, along with famous people such as Arnold Schwarzenegger and Jack Nicholson appeared in a TV commercial advertising the state of California.
Wolfgang Puck Disney Springs | Bar And Grill
His Bar & Grill modernizes the traditional “bar and grill” concept. It has approachable dining in a dynamic setting that is inspired by traditional farmhouses and a touch of California elegance. Disney Springs Bar And Grill captures the essence of the laid-back Californian dining experience, made popular by Wolfgang himself with his flagship restaurant, Spago. The Menu is designed by Tony Chi and highlights the best of Wolfgang’s signature dishes with Mediterranean influences, innovative takes on comfort food classics, and handcrafted specialty cocktails, beer, and wine.
Wolfgang Puck The Cut | Cut
CUT by Wolfgang is located at The Palazzo Las Vegas. The restaurant delivers innovation at every level through its unique culinary, service, and design combination. CUT is an Avery Brooks & Associates-designed restaurant. It features a menu showcasing Wolfgang’s philosophy of offering only the finest selections of beef, cooked simply and presented beautifully. It continues to be one of the most highly coveted dining reservations in Las Vegas. Also, CUT remains a popular destination for both locals and tourists alike.
Wolfgang Puck The Kitchen | Kitchen | Grand Rapids
The Kitchen is located in the Amway Grand Hotel in Grand Rapids, Michigan. The restaurant specializes in Wolfgang’s interpretation of global comfort fare. Its menu features a variety of signature recipes made with the best available, locally-sourced ingredients. This is one of the newest casual concepts in Wolfgang’s dining collection. The Kitchen promises a welcoming and relaxed dining environment, perfect for a business meeting, leisurely lunch, family dinner, or meal on the go.
Wolfgang Puck Cookware
The chef is inspiring the modern culinary landscape with inventive, professional kitchen essentials from cookware to small appliances, cutlery, and more. You can explore the full array of Wolfgang products, available online and in select retail locations.
Wolfgang Puck Lupo
Lupo is located at Mandalay Bay Resort & Casino in Las Vegas. It was Wolfgang’s first Italian restaurant. Lupo specializes in tableside service and with exhibition pizza, antipasto and dessert stations on full display. The resturant sets the stage for guests to watch culinary creations come to life. It features a spacious center bar surrounding a glass enclosed wine room, Lupo exceptional service, cuisine and hospitality showcases why it continues to be the preeminent Italian dining destination in Las.
Wolfgang Puck Menu
Starters
– Artisanal Bread – House Made Rustic Ciabatta, Whipped Butter
– Oven Baked Garlic Bread – Herb Butter, Chili, Italian Parsley
– Truffled Potato Chips, Point Reyes Blue Cheese Sauce, Chives
– Maryland Blue Crab Cakes, Frisee Salad, Green Goddess
– Crispy Calamari, Marinara Sauce, Basil Aioli
– Crispy Chicken Wings, Black & Bleu Seasoning, Blue Cheese Dressing
– Thai Sticky Wings, Sambal Chili Paste, Sesame, Garlic
– Mesquite Grilled Steak Skewers, Creamy Slaw, House Steak Sauce*
– Big Eye Tuna Sashimi, Sunomono Cucumbers, Pickled Daikon, Ponzu*
Soup And Salads
– Chicken Noodle Soup, Carrots, Celery, Onion, Fresh Herbs
– Baby Kale & Brussels Caesar Salad, Creamy Parmesan Dressing, Garlic Croutons*
– Farmhouse Salad, Butter Lettuce, Ranch, Blue Cheese Crumbles, Chopped Bacon & Egg
– Greek Salad, Persian Cucumbers, Tomatoes, Olives, Red Wine Vinaigrette, Feta, Mint
– Chinois Chicken Salad, Candied Cashews, Crisp Wontons, Mustard Vinaigrette
Pizza
– Margherita, Fresh Mozzarella, Plum Tomatoes, Basil
– Mushroom Pizza, Goat Cheese, Roasted Garlic, Broccolini, Fresh Thyme
– Pepperoni, Arrabiata Sauce, Red Onion, Fresh Mozzarella, Oregano
– Taco Pizza, Cheddar Cheese, Spicy Beef, Shredded Lettuce, Hot Sauce
– Housemade Italian Sausage, Spinach, Onions, Mozzarella, Fresno Peppers
– Smoked Salmon Pizza, Dill Crème Fraiche, Kaluga Caviar, Chives
Pasta
– Hand Cut Fettucini, Wild Mushroom Ragu, Pine Nut Gremolata, Parmesan
– Rigatoni, Fennel Sausage Bolognese, Ricotta, Italian Parsley
– Spaghetti & Meatballs, Plum Tomatoes, Basil, Pecorino
– Linguine & Clams, Shishito Peppers, Scallions, Miso-Garlic Butter
Main Course
– Grilled Prime Burger, Smoked Onion Jam, Cheddar Cheese, French Fries*
– “Beyond Meat” Vegan Burger, Vegan Bun & Cheese, Lettuce, Tomato, Onion
– Half Jidori Chicken, Yukon Potato Puree, Rosemary-Garlic Jus
– Seared Scottish Salmon, Fregola Pasta, Putanesca, Herb Gremolata*
Mesquite Grilled Steaks
– Prime Flat Iron, Red Wine Sauce, Blue Cheese Butter, Crispy Fries*
– Prime Ribeye, Haricot Vert, Glazed Cipollini Onions, Grainy Mustard Jus*
– Pan Seared Filet Mignon, Sautéed Garlic Spinach, Peppercorn Sauce*
On the Side
– Broccolini, Garlic, Chili Flake
– Crisp French Fries, Sea Salt
– Sweet Potato Fries$10.00
– Yukon Gold Potato Puree
– Three Cheese “Mac-n-Cheese”
Wolfgang Puck Net Worth
He is an Austrian-American sixth richest celebrity chef and restaurateur who has an estimated net worth of $90 million
Gow Old Is Wolfgang Puck
Wolfgang is 73 years old. He was born on July 8, 1949 in Sankt Veit an der Glan, Austria.
Is Wolfgang Puck Married
He married his ex-wife, Marie France Trouillot in 1975 but divorced her in 1980. In 1983, Wolfgang married his second ex-wife Barbara Lazaroff. The couple divorced in 2003. He then married his third wife, Gelila Assefa in 2007 in Capri, Italy. Currently, the couple lives in Los Angeles and have two sons namely Oliver and Alexander.
Who Is Wolfgang Puck
Wolfgang is an Austrian-American chef and restaurateur. He moved to the United States at age 24 in 1973. Wolfgang moved to Los Angeles after two years at La Tour in Indianapolis, to become a chef and part owner of Ma Maison restaurant. He trained as an apprentice at L’Oustau de Baumanière, under Raymond Thuilier in Les Baux-de-Provence, at Hôtel de Paris in Monaco, and also at Maxim’s Paris.