His first job was at the restaurant La Tour in Indianapolis. At the age of 24, Wolfgang took the advice of a friend and left Europe for the United States. Including Maxim’s in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred L’Oustau de Baumanière in Provence. As a young chef he worked in some of France’s greatest restaurants. With her encouragement, Wolfgang started his formal training at fourteen years of age. She was a chef in the Austrian town where he was born. Puck began cooking at his mother’s side as a child. Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc. The famous chef has built an empire that encompasses three separate Wolfgang Puck entities. The ultimate in all aspects of the culinary arts.

The name Wolfgang Puck is synonymous with the best of restaurant hospitality.