Wolfgang Puck learned cooking from his mother, a professional chef in his native Austria. When he was fourteen, he began training and worked in a tunic of some of the best restaurants in France, including Maxim's in Paris, Monaco Hotel de Paris and Provence Michelin three-star L'Oustau de Bauman. He came to the United States at the age of 24, and worked in Indianapolis' La Tour for two years. In 1975 he moved to Los Angeles, where hequickly to the attention of Hollywood's elite such as the chef, and finally, the part owner of Ma Maison in West Hollywood. His culinary genius and his dynamic personality bridge between tradition and imagination, and made the house but is a popular meeting place for Los Angeles, rich and famous - as with the attraction Wolfgang.
His innate understanding of potential California cuisine was crucial to the rise of California-style cuisine, national attention in 1970. Wolfgang openSpago, his flagship company in West Hollywood, Sunset Strip, in 1982. From the first day was a great success, topped with signature dishes like pizza with caviar and smoked salmon and lamb stew with vegetables and rosemary. Spago Wolfgang put on the culinary map, not only in Los Angeles, but around the world: Wolfgang won the James Beard Foundation Award for outstanding chef of the year twice - 1991 and again in 1998 - suspended leader Cook only won theTwice a year, Spago and won the 1994 James Beard Foundation Award for Restaurant of the Year.
After the success of Spago, Wolfgang chef hung his coat and opened Chinois in Santa Monica in 1983. Protection of Asian products and tastes of Chinatown in Los Angeles, Koreatown and Thai Town, with its French-style California cuisine was the cradle of Asian fusion cuisine Chinois in the United States. Wolfgang Postre opened his third restaurant in 1989 in San FranciscoPrescott Hotel. As shown Chinois Postre multi-ethnic community that surrounds it. Emphasizing local ingredients and contemporary American cuisine, was an instant success in the culinary climate of competition Postre of Northern California.
Wolfgang pulled the original Spago in Beverly Hills in 1997. The new Spago, in its elegant setting ^ Caa-drive, new culinary experiences upgrade path from Spago classics and invention of new recipes, together withsome of the Austrian Wolfgang childhood favorites like pancakes, Wiener Schnitzel. Spago Beverly Hills has won two Michelin stars (only three restaurants in Los Angeles have achieved this distinction). Wolfgang CUT opened a haute cuisine Steak House at the Beverly Wilshire in 2006 and after just one year CUT won its first Michelin star.
Since 1986, when Wolfgang was an integral part of Good Morning America on ABC television, was a TV celebrity chef. In 2000,its Emmy Award-winning TV series started on Wolfgang Puck Food Network, and ran for five years. In addition to guest appearances broadcast producer for several TV shows, Talk, his biography on A & E network series Biography. Wolfgang is also a prominent figure in a polo uniform on the Home Shopping Network, where he demonstrates his recipes and his Wolfgang Puck-brand cookware.
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