Lessons From The Master

Legendary chef, author, and entrepreneur Wolfgang Puck opens up about leadership connection, and curiosity

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“When I was a young kid, I left my home. I was 14, and I told my mother, ‘I’m going to make money.’ She said, ‘Yes, if you spend less than you make you will be successful.’ That was a good philosophy, and my first business lecture.”

It’s a lesson Wolfgang Puck has never forgotten. In the years since he departed his native Austria to train in some of the finest restaurants in Paris, the enterprising culinary genius has built an empire that reaches across cultures and continents, influencing the palates of a generation – and setting the table for the wave of sophisticated diners yet to come.

Chef Puck’s visionary approach to blending global tastes took root in Los Angeles, where, as chef at Ma Maison in West Hollywood, he attracted a devout following. His stellar rise continued in 1982 with the launch of the iconic restaurant Spago, where he was instrumental in forwarding the concept of “California cuisine.” The next year, his Chinois on Main in Santa Monica turned the tables on Asian food, blending classical French technique and Italian, Japanese, Korean, and Chinese flavors to create the enduring Asian fusion trend.

That incendiary early success blazed a trail that landed him atop an estimated $650 million empire that reaches from Beverly Hills to Bahrain. His eponymous brand encompasses three companies: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide. A congenial teacher, author, showman, and seller, his accessibility and good humor have earned him a fan base as diverse as the inventive tastes he curates.

When we spoke, Chef Puck was preparing to greet executives from the Academy of Motion Picture Arts and Sciences, who were en-route to preview his menu for the Governor’s Ball at the 91st Oscars® — his 24th successive stint as chef for the event.