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His success enabled him to launch the Wolfgang Puck Companies which includes the Wolfgang Puck Fine Dining Group, Wolfgang Puck Worldwide, Inc. The Infatuation wrote that "Spago made Wolfgang Puck the first (and maybe only) chef you and your grandma know by name." It has been recognized as one of the Top 40 Restaurants in the U.S. Fifteen years later, in 1997, Puck and Barbara Lazaroff, his ex-wife and business partner, moved the award-winning Spago to Beverly Hills. After two years at La Tour in Indianapolis, Puck moved to Los Angeles to become chef and part owner of Ma Maison restaurant.įollowing the 1981 publication of his first cookbook, Modern French Cooking for the American Kitchen, which was based on his Ma Maison recipes, Puck opened the restaurant Spago on the Sunset Strip in 1982.
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He trained as an apprentice under Raymond Thuilier at L'Oustau de Baumanière in Les Baux-de-Provence, at Hôtel de Paris in Monaco, and at Maxim's Paris before moving to the United States in 1973 at age 24. The marriage produced two younger sisters and a younger brother for Wolfgang. He took the surname of his stepfather, Josef Puck, after his mother's remarriage. He learned cooking from his mother, who was a pastry chef. Puck was born in Sankt Veit an der Glan, Carinthia, Austria.