I'm Wolfgang Puck. My days run on espresso and optimism, and I end my nights in my restaurants — here's a day in my life.
Tamara Ceaikovski
This as-told-to essay is based on a conversation with Wolfgang Puck, a 76-year-old chef based in Los Angeles. The following has been edited for length and clarity. I've spent more than 60 years building my restaurant business after coming to the US from Europe and opening Spago in West Hollywood in 1982. I oversee more than 100 fine dining and casual eateries around the world, from Beverly Hills and Las Vegas to London, Singapore, Istanbul, and Shanghai. Even now, as we work on new projects in
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