Wolfgang Puck
As a young chef, Wolfgang honed his bold and inventive style of cooking in some of France’s most celebrated restaurants such as Maxim’s in Paris, and three-Michelin-starred L'Oustau de Baumanière in Provence.
In 2006, he opened CUT, presenting a contemporary twist on the classic steakhouse through global influences and his philosophy of offering only the finest and freshest available ingredients. After only one year, CUT earned a prestigious Michelin star among numerous other top accolades. Today, the critically acclaimed, award-winning restaurant has become widely recognised as one of the most popular and finest restaurants in America.
Accolades
- Spago Beverly Hills, 2-Michelin stars, 2008 & 2009
- CUT Beverly Hills, 1-Michelin star, 2008 – 2009 & 2019 – 2022
- CUT Singapore, 1-Michelin star, 2016 – 2022
