Chef’s Table

Wolfgang Puck

The eminent chef-restaurateur, who helms a multitude of eateries around the world including LA dining spot Wolfgang Puck at Hotel Bel-Air, shares his favourite food memories.

When did you first fall in love with cooking?

For me, cooking was always a family affair. My mother was a very well-respected chef in Austria. I fell in love with cooking aged 12, when I was working in the pastry kitchen at the hotel where she was a chef.

What is your most memorable meal?

I’ve had many great meals in my lifetime, from Kyoto Kitcho in Japan to Le Moulin de Mougins by Roger Vergé in France, but my sentimental favourite is Baumanière. I was there over the summer with my family; we had the baby lamb with gratin de pinot and it was the best lamb I have ever tasted. Even my 15-year-old son Alexander agreed!

What’s your favourite dish and who cooks it?

My wife Gelila makes a delicious penne bolognese. It’s slightly spicy and with an extra helping of parmesan. She finishes the sauce with a sprig of rosemary too.

And something to drink with that?

When I eat Italian food, I tend to drink Italian wine, like a Barbaresco.

What’s your favourite hotel restaurant?

I love Hotel Bel-Air for the food, setting and ambiance; it’s very unique. I also really like Izumi at the Four Seasons in Geneva, especially in the summer; sitting out on the rooftop with delicious food and a gorgeous view from Lake Geneva to Mont Blanc.

Which chefs have inspired you?

The chef who has inspired me the most in my life is Raymond Thuilier; when I went to Baumanière, he immediately became my mentor. He was the first person who thought I had talent in cooking and always encouraged me to do my best.

How often do you dine out?

Since Wolfgang Puck Fine Dining Group has restaurants in LA, I seldom go to other restaurants, but I will sometimes go to Matsuhisa, Angelini or Osteria Mozza.

Which new restaurant are you eager to try out?

Daniel Boulud is opening a new sushi restaurant at One Vanderbilt in New York called Jōji. I’m interested to see whether Daniel and his Japanese chef George Ruan will do a hybrid cuisine or a more traditional omakase experience.

Are you an easygoing or a demanding restaurant customer?

For me, going to a restaurant starts with the host at the entrance; I look for hospitality first and foremost. I hate to be ignored or not attended to. I go to good restaurants where I expect the best service, even more so than food.

Which city is food heaven for you?

I believe Tokyo is one of the most interesting food cities in the world - from the fish market to some of the best sushi places. It has amazing Asian food and highly stylised French food.

It’s Sunday evening at home: who’s cooking and what’s on the menu?

My favourite Sunday night dinner is the BelAir Hotel’s fried chicken with grits and salad with green goddess dressing, followed by a delicious cheesecake. If I had to cook at home on Sundays, it would be a simple roast chicken with roasted vegetables. In the fall I use sweet potatoes and other root vegetables – I place a few garlic cloves and rosemary branches in before roasting – and I always like to make a big salad.

What’s your go-to cooking soundtrack?

I like a variety of music, from opera to Pink Floyd to The Weeknd.

Which cookbooks can we find on your shelf?

I have cookbooks ranging from some that are 100 years old to new ones from this year. I especially love coffee-table cookbooks like Thomas Keller’s, Heston Blumenthal’s or The Aviary cocktail book.

Sweet or savoury?

Savoury.

Healthy dishes or full-fat indulgence?

Full-fat indulgence.

Who is your favourite person to cook for?

Since I cook mostly at the restaurants, I love to cook for people who leave it up to me and say: “Wolfgang, surprise us!”