Wolfgang Puck learned cooking from his mother, who was a professional chef in his native Austria. When he was fourteen he began his training and worked in a uniform jacket in some of the best restaurants in France, including the star Maxim's, the Hotel Monaco in Paris and Provence Michelin three of Paris, L'Oustau of Baumanière. He came to the United States at age twenty-four, and worked at The Indianapolis Tour for two years. In 1975 he moved to Los Angeles, where he quickly attracted the attention of Hollywood's elite as the cook, and finally, co-owner of Ma Maison in West Hollywood. His culinary genius and tradition his dynamic personality and imagination bridge, Ma Maison and made a popular place of meeting for the rich and famous – with Wolfgang as its main attraction.

His innate understanding of the potential of California cuisine was instrumental in the emergence of the style of California cuisine to national attention in the 1970s. Wolfgang Spago opened, your company banner on the Sunset Strip in West Hollywood in 1982. From the first day was a tremendous success, with signature dishes such as pizza ingredients such as caviar and smoked salmon and lamb with rosemary and vegetables simmered. Spago Wolfgang place on the culinary map not only in Los Angeles, but Worldwide: Wolfgang won the James Beard Foundation Award for Best Chef of the Year twice – in 1991 and again in 1998 – the only chef who has won the Outstanding Chef Year twice, and Spago 1994 he won the Prize of the James Beard Foundation in the Restaurant of the Year.

Following Spago 's success, Wolfgang donned his chef's jacket and opened Chinois in Santa Monica in 1983. The fusion of Asian products and tastes of Chinatown Los Angeles, Koreatown, and Thaitown with their own French and California-based cooking style, Chinois was the cradle of Asian fusion cuisine in the United States. Postrio Wolfgang opened his third restaurant in 1989 in San Francisco Prescott Hotel. As Chinois, Postrio reflects the community multi-ethnic surroundings. Emphasizing local ingredients and contemporary American style kitchen, Postrio was an immediate success in the competitive climate Northern California cuisine.

Wolfgang moved the original Spago in Beverly Hills in 1997. The new Spago, in their elegant Caà … Aon Drive configuration, blazed new culinary trails by updating classic dishes and recipes including Spago, newly invented, along with the number of childhood favorites like Kaiserschmarren Austrian Wolfgang and Wienerschnitzel. Spago Beverly Hills has won two Michelin stars (only three restaurants in Los Angeles have achieved this distinction). Wolfgang opened the CUT, a spit of haute cuisine at the Beverly Wilshire in 2006, and after only one year CUT won its first Michelin star.

Since 1986, when Wolfgang became a regular feature of ABC's Good Morning America, has been a chef TV celebrities. In 2000 his Emmy Award winning television series began in Wolfgang Puck Food Network, and lasted five years. In addition to making guest appearances on numerous television talk shows, his biography was presented at A & E Network, Biography series. Wolfgang is also a known celebrity in a uniform pole on the Home Shopping Network, where he demonstrates his recipes with Wolfgang Puck cookware brand.

Whether wearing his chef jacket as gourmet cuisine innovator or his uniform jacket as cookware entrepreneur, Wolfgang Puck has transformed the way in which Americans eat. By mixing traditional French cooking with Asian and Californian influenced styles – always using the highest quality fresh ingredients – Wolfgang Puck is a cookery genius in his uniform polo. If you are in need of company apparel or chef apparel, visit iD by Landau today!

The native Australian Moccasin.