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Wolfgang Puck - Interview

Wolfgang Puck Answers 10 Questions

Wolfgang Puck’s restaurant Spago at The Ritz-Carlton in Bachelor Gulch, Colorado
Spago at The Ritz-Carlton, Bachelor Gulch

Wolfgang Puck has made quite a name for himself, satisfying hungry diners with his innovative culinary creations. Inspired by his mother, Maria, a hotel chef, Austrian-born Puck first honed his cooking skills in France. In 1973, he moved to the U.S., where he worked at La Tour in Indianapolis and became part owner at the popular restaurant Ma Maison in Los Angeles. The renowned chef opened Spago on the Sunset Strip with enormous success, prompting him to open other establishments of the same name, including Spago in Beverly Hills. Puck maintains a cutting-edge role as a creative culinary force with signature dishes like gourmet pizza topped with smoked salmon and caviar. Our own Alain Gayot sat down with the chef at the opening of Spago, The Ritz-Carlton, Bachelor Gulch for a delicious discussion.

Alain Gayot: What is your favorite food?
Wolfgang Puck: I love macaroons. They are my favorite things on earth.

AG: What are some of your favorite hobbies?
WP: I really enjoy skiing, particularly while I am here in beautiful Colorado. I love the fresh air and the mountains.

AG: What personal health routine do you practice?
WP: I walk a lot.

AG: Where is your favorite place to travel to?
WP:
The Maldives is by far my favorite.

AG: How do you travel?
WP: When I travel, I mostly take commercial flights. Occasionally I'll use a private jet.

AG: After all is said and done, how many days do you spend at home?
WP: I'm on the road about 200 days a year. I hope to reduce that so I can spend more time at home.

AG: What advice do you have for kids going into the restaurant business? Will any of your children follow in your footsteps?
WP: It's a tough business and anyone planning on going into it should be prepared to work really hard. My eldest son, Cameron, likes to fly and wants to become an aeronautical engineer. However, Byron is very friendly and engages with people, so he could be successful in hospitality. Who knows. It's still early to tell.

AG: If you weren't a chef, what other career would you like to pursue?
WP: I would like to be a painter. I could see myself creating beautiful art with acrylic and oil paints.

AG: Since you've made a lot of it, how do you value money?
WP: I'm quite conservative and not too interested by money. I mostly live for today and as long as there is enough for tomorrow, I'm okay. I'm also involved in charitable programs.

AG: Do you ever see yourself retired?
WP: No.

Related Content:
Spago at The Ritz-Carlton, Bachelor Gulch
The Ritz-Carlton, Bachelor Gulch Feature Review
Sneak Peek at New Spago in Beverly Hills
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