At the Chef's Table: Wolfgang Puck Part 5

Staff Writer
We discuss what's next and how he will continue to evolve
At the Chef's Table: Wolfgang Puck Part 5

We discuss what's next and how he will continue to evolve

At the Chef's Table: Wolfgang Puck
Ali Rosen

Wolfgang Puck

In our series "At the Chef's Table," we take a look at the careers of some of the greatest chefs in the business. In this month’s installment we are profiling Wolfgang Puck, the Los Angeles-based chef known for his many ventures that range from fine dining at Spago to airport dining at Wolfgang Express to his annual dinner for the Academy Awards.

In the final part of our series, we discuss Puck’s continued evolution, starting with the recent renovation of Spago. He notes, "If you don’t evolve, you know where you go. If you change you have at least a 50 percent chance of being successful... So I decided we are going to change, so I changed and made a total makeover of the restaurant."

And despite all of his success he doesn’t see himself slowing down anytime soon. "I see myself continuing, I think we’re going to do a restaurant in Malibu," he says. "I want to still think the best is yet to come. I think I can still make an impact; I love what I do. What I’m proud of is my son Byron is going to Cornell and he wants to take over the restaurants. I told him you cannot take over, you have to continue it. Because the continuation is an evolution, you have to put your own stamp on it or you’ll go down."

To hear more about what is coming next from the chef, watch the video above. And make sure to watch part one, part two, part three, and part four if you missed them all! 

Related Links
At the Chef's Table: Wolfgang Puck Part 1 At the Chef's Table: Wolfgang Puck Part 2 At the Chef's Table: Wolfgang Puck Part 3At the Chef's Table: Wolfgang Puck Part 4