of an influential breed of chef-restaurateurs in America,
is credited with reviving California's culinary heritage.
fresh California ingredients and classical French training,
innovations in cooking have been enjoyed and praised by
Hollywood stars and fellow chefs alike.
Wolfgang began his formal training at age 14. After an
at L'Oustau de Baumaniere in Provence, he developed his
several three-star French restaurants, including the Hotel
de Paris in
Monaco and Maxim's in Paris. Wolfgang came to the United
1973, and soon became the star attraction at Los Angeles'
both as chef and part-owner. He then left French cuisine to
Spago Hollywood on the Sunset Strip.
Spago Hollywood's casual
chic interior and trend-setting open kitchen, designed by
Barbara Lazaroff, coupled with his trademark gourmet
his popularity with the glamorous Hollywood crowd. Spago
earned many awards, including the prestigious James Beard
the Year Award in 1994, before closing in 2001.
Wolfgang followed up their Hollywood success with Spago
Spago Chicago, Spago Las Vegas and Spago Palo Alto.
their Spago empire, Wolfgang and Barbara have opened
restaurants. The internationally acclaimed Chinois on Main
Monica, CA, features imaginative Asian-inspired cuisine and
decor. Wolfgang's Postrio Restaurant, opened in 1989, is
located in San
Francisco's Prescott Hotel and reflects the city's Italian
communities. Granita, opened in 1991 in Malibu, CA, was
Mediterranean colors and flavors. Vegas ventures include a
Postrio in The Venetian Hotel and Trattoria del Lupo,
located at the
Mandalay Bay Resort.
In 1993, Wolfgang and Barbara entered the
casual dining arena with a series of whimsical Wolfgang
Through the Wolfgang Puck Food Company, Wolfgang markets a
version of his famous California style pizzas, as well as a
pastas, canned soups and other gourmet specialties.
Wolfgang's cookbooks include Modern French Cooking
for the American Kitchen (Houghton Mifflin, 1981),
The Wolfgang Puck Cookbook (Random House, 1986),
Adventures in the Kitchen with Wolfgang Puck (Random
House, 1991), Pizza, Pasta and More! (Random House,
2000), and Live, Love, Eat (Random House, 2002).
1994, Wolfgang and Barbara were recipients of the James
Foundation Humanitarian of the Year award. In 1998,
the James Beard Foundation Award for Outstanding Chef.
in Los Angeles and has two sons, Cameron and Byron.
Books:Wolfgang Puck Makes It Healthy, March 2014
Makes It Easy, October 2004