Wolfgang Johannes Puck was born on July 8, 1949, in Austria. Inspired by his mother, a professional chef, Puck developed a passion for cooking at an early age. After his mother remarried, he adopted the surname of his stepfather. Demonstrating a clear interest in culinary arts from childhood, Puck pursued his dream of becoming a world-renowned chef. He began his formal training under Raymond Thuilier at L'Oustau de Baumanière, one of the top restaurants in France at the time.
At the age of 24, Puck moved to the United States to explore new opportunities. He initially settled in Indianapolis, where he worked at an Italian-style restaurant called La Tour for nearly two years. Seeking greater challenges, he moved to Los Angeles and became chef and part-owner of Ma Maison, a prestigious and highly regarded restaurant that significantly boosted his profile in the American culinary scene.
In 1981, Puck authored the cookbook Modern French Cooking for the American Kitchen, which became a popular and influential guide for home chefs, blending traditional techniques with American sensibilities. In 1982, he opened Spago in West Hollywood. The restaurant quickly became a favorite among celebrities and critics, earning numerous accolades for its innovative California cuisine. In 1997, Spago moved to Beverly Hills, where it continues to be recognized as one of the best restaurants in the United States to this day.
| Birth Date: | 8 Jul, 1949 |
| Age: | 70 yrs |
| Occupations: | Chef Restaurateur |
| Citizenship: | United States of America |
| Birth Place: | Sankt Veit an der Glan |
| Gender: | Male |
| Description: | American chef |
| Net Worth 2021: | 120 million |
