One of an influential breed of chef-restaurateurs in America, Wolfgang Puck is credited with reviving California's culinary heritage. Blending fresh California ingredients and classical French training, his innovations in cooking have been enjoyed and praised by world leaders, Hollywood stars and fellow chefs alike.

The Austrian-born Wolfgang began his formal training at age 14. After an apprenticeship at L'Oustau de Baumaniere in Provence, he developed his creativity at several three-star French restaurants, including the Hotel de Paris in Monaco and Maxim's in Paris. Wolfgang came to the United States in 1973, and soon became the star attraction at Los Angeles's Ma Maison, both as chef and part-owner. He then left French cuisine to establish Spago Hollywood on the Sunset Strip.