WOLFGANG PUCK

Wolfgang Puck

Wolfgang Puck

Biography

Wolfgang Puck Worldwide, Inc., brings trademark cuisine of one of America's most commemorated chefs to an assembly far beyond white tablecloths of Los Angeles' renowned Spago restaurant. Since reaching in joined States in 1970s, Wolfgang Puck has become one of most wealthy and probably most well known chefs in annals, thanks in part to regular appearances on nationwide TV programs. Observers have described him as first chef ever to successfully start and run his own chain of restaurants, while his company has been successful in capitalizing on his name in mid-range restaurant chains, frozen foods, cookware, consumer packaged foods, and home meal replacement category (Bertagnoli, 2004).

Puck's previous wife, Barbara Lazaroff, has been instrumental in his success as she focuses on management details and conceiving restaurant's exclusive interiors. Puck and Lazaroff's interests in their seven fine dining restaurants, each separate partnership with other investors, were held under Puck Lazaroff Inc. These made approximately $60 million of revenue in 1997. Puck and Lazaroff belong to 30 per hundred of Wolfgang Puck nourishment Company in 1998, which operated 21 casual bistros (the full-service Wolfgang Puck Cafes and Oba-Chine, and counter-service Wolfgang Puck articulate) and Wolfgang Puck Packaged Foods. In 2001 Wolfgang Puck Worldwide, Inc. was founded to oversee myriad undertakings of Wolfgang Puck emblem title, including not only its fine dining restaurants, casual dining restaurants, catering enterprise, and bundled nourishment goods, but Puck's TV displays, publications, and syndicated newspaper column as well.

Wolfgang Puck & Modern Cuisine

In 1979, Puck contacted Barbara Lazaroff, the Bronx native who was revising biochemistry. An outspoken compare to rather reticent Puck, Lazaroff quickly became his champion, advising him first to inquire for the lift at Ma Maison and then directing him into limelight of TV preparing food shows. Puck's own cookbook, Modern French Cooking for American Kitchen ...