At the Chef's Table: Wolfgang Puck Part 4

Staff Writer
We discuss his expansion beyond restaurants and into a global brand
At the Chef's Table: Wolfgang Puck Part 4

We discuss his expansion beyond restaurants and into a global brand

At the Chef's Table: Wolfgang Puck part 4
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 part four we discuss chef Puck’s expansions across the country and the world. Puck said it started very organically, with many people approaching him. "When we started out, Spago became this enormous hit... So the food press was really great, so then people came with real estate deals all over," he said. He dismisses critics who believe he does too much, claiming his main goal was always to never get bored. "I have interests in a lot of different things... I like art, I like opera, but I like all kinds of the food world."

To hear more about chef Puck’s growing empire, including a story of how Johnny Carson inspired Puck’s frozen pizza line, watch the video above. And make sure to watch part one, part two, and part three if you missed them! Look out for part five coming next Monday.

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 3