Wolfgang Puck Cafe

Wolfgang Puck is expanding Spago with a 6,500-square-foot outdoor dining area in front of the Beverly Hills restaurant. The new space, called Spago L’extérieur, is located in the Canon Drive cul-de-sac. It will feature a large tent with slotted

walls, vented semi-private seating areas, a cocktail lounge and lobby. The modular structure is designed to adapt to changing dining restrictions. “The restaurant industry is the second largest employer in the United States,” Puck said in a release. “We

, the sounds of metal clanging and power saws grinding were a sign of a new beginning. And standing in the center of it all, donning a hard hat and a reflective yellow vest, was Wolfgang Puck, the head of a culinary empire that includes a catering

lobster salad—although he's still working on the menus for both restaurants. "I make the menu at the last moment because if I write it today, by the time I open, I'm going to be so bored with it," he said. Byron Puck, Wolfgang’s 26-year-old son, will

With his latest restaurant, chef Wolfgang Puck is both reflecting on his glorious past and planning for a bright post-pandemic future. Merois, Puck’s new Asian-inspired bistro, is perched above Sunset Boulevard on the rooftop of the Pendry West

Hollywood. The location is meaningful for Puck, who opened the original Spago on the Sunset Strip in 1982. That now-legendary restaurant quickly became a celebrity hangout and a driving force for vibrant California cuisine, with Puck’s smoked-salmon pizza

Wolfgang Puck is one of the most famous chefs in the world. Arguably the first celebrity chef, he built a culinary empire with a catering company and dozens of restaurants. In Los Angeles, the Austrian chef is known for helping to start a dining

Vongerichten. We spoke with Puck, who is quarantining in Los Angeles, about the crisis facing the restaurant industry and his thoughts on a solution. This conversation has been edited for length and clarity. What’s happening with your restaurants? Most of the

“icons.” Spago, Wolfgang Puck’s temple to casually elegant dining, is the rare restaurant that can make a fair claim to all three titles. At 37 years old, it is a middle-aged colossus with name recognition around the world. Its legacy is manifold: Puck’s

mushrooms and withered ramps in springtime, turns into a more keenly aromatic dish by June: now it’s chanterelle mushrooms lathered in basil-intensive butter. At Spago, you can track the seasons through a bowl of soup. Corn soup at Spago, Wolfgang Puck’s

Spago is the undisputed crown jewel of Wolfgang Puck’s dining empire, but the acclaimed chef also oversees more than a dozen other branded restaurants around the world. Our restaurant critics Bill Addison and Patricia Escárcega drop in on two of

Puck’s other Los Angeles restaurants: Cut, a luxury steakhouse at the Beverly Wilshire Four Seasons Hotel, and the groundbreaking Chinois on Main in Santa Monica, a restaurant that helped pioneer modern Asian fusion cooking. CUT BY WOLFGANG PUCK 9500

As part of Food Bowl, this May’s monthlong food festival, The Los Angeles Times is presenting the first Gold Award to chef Wolfgang Puck. The Gold Award is to be given to a California chef annually, with the idea of honoring culinary excellence and

many years to come. The inaugural Los Angeles Times Gold Award could scarcely be given to anyone but this year’s honoree, Wolfgang Puck, who taught the world what it means to be a Los Angeles chef. At Ma Maison, the restaurant that brought Puck to the

The real Wolfgang Puck. The man himself. The legend. Yes, him. The Austrian who's credited for inventing the California-style pizza and has a restaurant with his name on it in South Coast Plaza will be doing a cooking demo at Macy's Culinary Kitchen

this Saturday, October 5 at 2 p.m. ] You can get a seat for the demo “with any $35 purchase in the Home Department on the day of the event, but also a $10 Macy's gift card, a copy of Chef Puck's cookbook and a special Macy's Culinary Council cookbook

flagrant use throughout the 1990s. I haven’t used the word in any writing in years. To rewind: The modern notion of “fusion cuisine” arrived in the early 1980s, most frequently attributed to Wolfgang Puck and Chinois on Main, the Santa Monica restaurant he

it at Puck restaurants. Roy Yamaguchi — who was raised in Japan on a U.S. military base outside of Tokyo and graduated from the Culinary Institute in 1976 — cooked in bygone Beverly Hills restaurants as L’Escoffier and L’Ermitage before relocating to

casinos y el repunte de los viajes, Las Vegas está llena de oportunidades para los dueños de restaurantes y chefs de fuera de la ciudad, pero hubo un tiempo en el que abrir un restaurante en Las Vegas era una propuesta dudosa. Cuando Wolfgang Puck recibió

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