Wolfgang Puck

Wolfgang Puck

Puck 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 1982, he opened the now-legendary Spago and quickly proved that the true markers of a memorable culinary experience involve not just good food in an ambient setting, but also well-paired wines and stellar service.


  • Awarded Michelin stars for restaurants worldwide — Spago Beverly Hills 2008 & 2009; CUT Beverly Hills 2007; CUT at MBS 2016, 2017 & 2018

Interview with Wolfgang Puck