Wolfgang Puck / Recipes

Wolfgang Puck began working with his mother, an Austrian chef, at an early age, and began formal training at the age of fourteen. During his training he worked at a variety of great French restaurants, including the Hotel de Paris and L'Oustau de Baumaniere. In 1973 he left for America to work at La Tour in Indianapolis, and in 1975 moved to Los Angeles, where he gained recognition among the Hollywood community. Spago, his world-renowned restaurant, opened in 1982, to be followed by Chinois in 1983 and Postrio in 1989. Ever since, he has received numerous accolades for his eclectic cooking style and signature dishes.