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Spago with Wolfgang Puck

Spago with Wolfgang Puck

"This oven looks like an extra large toaster oven but it’s much more than that. It combines the speed and flavor infusion of a pressure cooker with the convenience of a countertop oven." ~Too Wired Too Tired review of the Wolfgang Puck Oven

"This oven looks like an extra large toaster oven but it’s much more than that. It combines the speed and flavor infusion of a pressure cooker with the convenience of a countertop oven." ~Too Wired Too Tired review of the Wolfgang Puck Oven

Make Wolfgang Puck's Smoked Salmon Pizza at Home  Written recipe leaves out lemon juice in the sour cream, which is crucial.

Make Wolfgang Puck's Smoked Salmon Pizza at Home Written recipe leaves out lemon juice in the sour cream, which is crucial.

3 Garnets & 2 Sapphires: The Wolfgang Puck Pressure Oven Makes Delicious Home Cooked Meals in Less Time Than a Standard Full-Size Oven

3 Garnets & 2 Sapphires: The Wolfgang Puck Pressure Oven Makes Delicious Home Cooked Meals in Less Time Than a Standard Full-Size Oven

Boost your arsenal of recipes! Download a collection of Wolfgang's best summer and grilling recipes on his site. Click!

Boost your arsenal of recipes! Download a collection of Wolfgang's best summer and grilling recipes on his site. Click!

Puck began cooking at his mother's side as a child. She was a chef in the Austrian town where he was born, and with her encouragement, Wolfgang began his formal training at fourteen years of age. As a young chef he worked in some of France's greatest restaurants, including Maxim's in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred L'Oustau de Baumanière in Provence. At the age of 24, Wolfgang took the advice of a friend and left Europe for the United States. His first job was…

Puck began cooking at his mother's side as a child. She was a chef in the Austrian town where he was born, and with her encouragement, Wolfgang began his formal training at fourteen years of age. As a young chef he worked in some of France's greatest restaurants, including Maxim's in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred L'Oustau de Baumanière in Provence. At the age of 24, Wolfgang took the advice of a friend and left Europe for the United States. His first job was…

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