Wolfgang PuckSpeaker and Booking Agent Information

When he was a young chef, he had the opportunity to work at some of France's finest eateries, such as Maxim's in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred L'Oustau de Baumanière in Provence.

During its successful eighteen years in West Hollywood, Wolfgang & Spago received several honors, including the coveted James Beard Foundation Award for Outstanding Chef of the Year twice, in 1991 and 1998, as well as the James Beard Foundation Award for Restaurant of the Year once, in 1994.

The only chef to have received the Outstanding Chef of the Year Award more than once is Wolfgang. After Spago's popularity, Wolfgang opened Chinois on Main in Santa Monica in 1983.

Early encounters with Southern California's diverse populace piqued his interest, and he was motivated to combine the Asian ingredients and tastes of Koreatown, Chinatown, and Thai Town with his French and California-based cuisine in a fine dining environment. In 2012, Wolfgang bravely renovated Spago completely, both in terms of the menu and the decor.

In 2006, Wolfgang opened CUT, a sleek, contemporary steakhouse at the acclaimed Beverly Wilshire, a Four Seasons Hotel. CUT received a prized Michelin star after just one year, in addition to receiving multiple other top honors, such as John Mariani's Restaurant of the Year award from Esquire Magazine.

By fusing traditional French methods with Californian and Asian inspirations as well as the freshest and greatest ingredients, Wolfgang has revolutionized the way Americans cook and eat. In Southern California, Gelson's supermarkets sell Wolfgang Puck fresh meals in packages as well as coffee blends that are distributed to local market offices, hotels, resorts, and websites through Amenity Services.

With his wife, Gelila, and their four boys, Cameron, Byron, Oliver, and Alexander, Wolfgang Puck makes his home in Los Angeles.