Now available on wine lists in most Wolfgang Puck Fine Dining Group (WPFDG) restaurants nationwide, Wolfgang Puck Bistro locations and Wolfgang Puck Catering venues, the private label focuses on a collection of food friendly wines that deliver incredible value far beyond their price points.
When the historic Hotel Bel-Air re-opens this fall, Wolfgang Puck will oversee all of the property's food and beverage operations including the signature restaurant, Wolfgang Puck at the Hotel Bel-Air.
David McIntyre and Loyd Loudy have been appointed as Executive Chef and Restaurants Director of CUT at 45 Park Lane, opening in summer 2011 at Dorchester Collection’s new London hotel. Both joined in January 2011.
Luxury hotel brand, Dorchester Collection will introduce the first Wolfgang Puck restaurant in Europe to the London dining scene with the opening of ‘CUT at 45 Park Lane’, a modern American steak restaurant.
This holiday season, Master Chef Wolfgang Puck shares his effortless entertaining expertise with holiday menus featuring simple yet elegant dishes with beverage pairings. From cocktail parties to Christmas dinner to a festive brunch, Wolfgang guides cooks of any level through twelve themed recipes, time-saving tips and techniques to celebrate this season with his philosophy, Wolfgang’s Eat, Love, Live ™ (WELL™).
Esquire magazine announces its “Best New Restaurants” of 2010 including WP24 by Wolfgang Puck. With WP24, Puck has once again changed the city’s culinary landscape with his modern interpretation of traditional Chinese cuisine at The Ritz-Carlton, Los Angeles located downtown at L.A. LIVE.
As a self described coffee lover, Wolfgang Puck learned early on what many coffee aficionados have come to know - that cold brewing iced coffee produces a better taste than the traditional hot brew method. The cold brewing process involves soaking ground coffee in cool water for several hours. What results is a much more concentrated brew with more coffee flavor and less “bite” than the traditional hot brew method creates. However, leading coffee retailers and manufacturers do not often practice this method because it is labor intensive.