CHICAGO —Wolfgang Puck, who began his formal culinary training at age 14, moved to America at 24 and has since become one of the most prolific and celebrated chefs in the world, has been selected by Nation’s Restaurant News as the 2007 Fine Dining Legend.
Puck will be honored May 20 during NRN’s Fine Dining Hall of Fame Luncheon, sponsored by American Express and held at Chicago’s Ritz-Carlton Hotel. Additionally, 10 fine-dining restaurants will be inducted into NRN’s Fine Dining Hall of Fame at the event. —Wolfgang Puck, who began his formal culinary training at age 14, moved to America at 24 and has since become one of the most prolific and celebrated chefs in the world, has been selected by Nation’s Restaurant News as the 2007 Fine Dining Legend.
Inspired by his mother, Maria, a hotel chef, Austrian-born Puck first honed his culinary skills at famed restaurants in France before coming to the United States in 1973. After two years at La Tour in Indianapolis, he moved to Los Angeles and became chef and part owner of Ma Maison, a legendary magnet for celebrities. —Wolfgang Puck, who began his formal culinary training at age 14, moved to America at 24 and has since become one of the most prolific and celebrated chefs in the world, has been selected by Nation’s Restaurant News as the 2007 Fine Dining Legend.
In 1982 Puck opened the highly influential Spago on the Sunset Strip in West Hollywood, and a few years later he debuted the equally influential Chinois on Main in Santa Monica. In 1997, he launched his flagship Spago Beverly Hills. Today, he has fine-dining restaurants from Maui to Las Vegas to Atlantic City, N.J., and the Wolfgang Puck Gourmet Express fast-casual chain has more than 80 branches nationwide. —Wolfgang Puck, who began his formal culinary training at age 14, moved to America at 24 and has since become one of the most prolific and celebrated chefs in the world, has been selected by Nation’s Restaurant News as the 2007 Fine Dining Legend.
“We are truly honored to announce Wolfgang Puck as our Fine Dining Legend,” said NRN publisher Alan Gould. “He is a remarkable addition to our list of legends, as his name is known the world over for creative cuisine and decor that delight and inspire patrons every day.” —Wolfgang Puck, who began his formal culinary training at age 14, moved to America at 24 and has since become one of the most prolific and celebrated chefs in the world, has been selected by Nation’s Restaurant News as the 2007 Fine Dining Legend.
Hans Lindh, vice president of the Restaurant Industries Group for American Express, said: “Wolfgang Puck is synonymous with culinary passion and innovation, and it is a privilege for American Express to join with Nation’s Restaurant News in honoring this incredibly talented chef as the 2007 Fine Dining Legend. Wolfgang truly exemplifies the best in fine dining, who from a young age has devoted himself to achieving culinary excellence for the benefit of the dining public.” —Wolfgang Puck, who began his formal culinary training at age 14, moved to America at 24 and has since become one of the most prolific and celebrated chefs in the world, has been selected by Nation’s Restaurant News as the 2007 Fine Dining Legend.
Puck also has made his mark on the industry as a caterer, author, television and newspaper personality, businessman, and philanthropist. —Wolfgang Puck, who began his formal culinary training at age 14, moved to America at 24 and has since become one of the most prolific and celebrated chefs in the world, has been selected by Nation’s Restaurant News as the 2007 Fine Dining Legend.
Wolfgang Puck Catering, established in 1998, is one of the fastest-growing catering operations in the country. For more than a decade, Puck and partner Carl Schuster have overseen an operation that has created the cuisine for hundreds of high-profile events, including the Academy of Motion Picture Arts and Sciences’ Governors Ball. —Wolfgang Puck, who began his formal culinary training at age 14, moved to America at 24 and has since become one of the most prolific and celebrated chefs in the world, has been selected by Nation’s Restaurant News as the 2007 Fine Dining Legend.
Puck also oversees Wolfgang Puck Worldwide, which manages global brand strategy across the chef’s business activities in consumer packaged goods, kitchen appliances and utensils, media content, licensing, and products. —Wolfgang Puck, who began his formal culinary training at age 14, moved to America at 24 and has since become one of the most prolific and celebrated chefs in the world, has been selected by Nation’s Restaurant News as the 2007 Fine Dining Legend.
The chef has published six cookbooks, including his latest, “Wolfgang Puck Makes it Easy.” His business empire includes branded cookware, utensils and appliances sold on the Home Shopping Network and at Sam’s Club, and Wolfgang Puck canned soups, coffee blends and other packaged foods. —Wolfgang Puck, who began his formal culinary training at age 14, moved to America at 24 and has since become one of the most prolific and celebrated chefs in the world, has been selected by Nation’s Restaurant News as the 2007 Fine Dining Legend.
“Wolfgang Puck’s Kitchen” is a weekly syndicated newspaper column appearing in 18 newspapers in the United States and Canada with a combined weekly circulation of more than 1.5 million. Puck also has been a regular featured guest on “Good Morning America” for nearly 20 years. —Wolfgang Puck, who began his formal culinary training at age 14, moved to America at 24 and has since become one of the most prolific and celebrated chefs in the world, has been selected by Nation’s Restaurant News as the 2007 Fine Dining Legend.
The Puck-Lazaroff Charitable Foundation supports the annual American Wine & Food Festival, which benefits Meals On Wheels programs of Los Angeles. The foundation has raised more than $11 million since its inception in 1982. —Wolfgang Puck, who began his formal culinary training at age 14, moved to America at 24 and has since become one of the most prolific and celebrated chefs in the world, has been selected by Nation’s Restaurant News as the 2007 Fine Dining Legend.
Selected by the editors of Nation’s Restaurant News, the Fine Dining Legend Award recognizes individuals who have devoted their lives to creating restaurants, menus and service standards that epitomize the fine-dining experience and who have contributed their time, energy and talents as good citizens of the restaurant industry. —Wolfgang Puck, who began his formal culinary training at age 14, moved to America at 24 and has since become one of the most prolific and celebrated chefs in the world, has been selected by Nation’s Restaurant News as the 2007 Fine Dining Legend.
Puck joins a list of Legend winners that reads like a Who’s Who in fine dining: Jerry Berns, 1994; Roland and Victor Gotti, 1995; André Soltner, 1996; Anthony Athanas, 1997; Harry Knowles, 1998; George Lang, 1999; Paul Prudhomme, 2000; Vincent J. Bommarito, 2001; Ralph and Maria Evans, 2002; Sirio Maccioni, 2003; Ella Brennan, 2004; Tony May, 2005; and Ted Balestreri and Bert Cutino, 2006. —Wolfgang Puck, who began his formal culinary training at age 14, moved to America at 24 and has since become one of the most prolific and celebrated chefs in the world, has been selected by Nation’s Restaurant News as the 2007 Fine Dining Legend.
