Podcast appearances and mentions of Wolfgang Puck

In today's episode, I sit down with the legendary chef and restaurateur Wolfgang Puck to talk about the joy and purpose behind a life's work. He shares how finding passion, not chasing money, has been the foundation of his success, and why quality, hospitality, and making people feel good are non-negotiables in creating lasting experiences. Wolfgang reflects on the defining moments that shaped his career, from France to founding Spago in Los Angeles, and the lessons his mother instilled that still guide him today. At 75, he remains energized by his craft, showing why joy is the ultimate ingredient for longevity.

• Talk about the Dynamic Argentinian Duo! - Renato “Tato” Giovannoni is one of the world's most celebrated bartenders. In fact, not long ago, when all lead bartenders from the prestigious, World's 50 Best Bars were asked to name the one person who has done more to further the art of bartending than any Tato's name topped the list. • And his partner is Alex Resnik, former senior partner at Wolfgang Puck's globally acclaimed Fine Dining Group by any measure one of the world's leading creators of exciting dining experiences – They have joined to bring two spectacular, Argentine hospitality concepts -- Florería & Brasero Atlántico – to DC by way of Buenos Aires, Barcelona, and Bahrain. Joining them is their chef, Manuela Carbone; • Werten Bellamy of Great Oak Manor, a delightful, 12-room boutique hotel located in Chestertown, Maryland, overlooking the Bay • Christian Irabién, chef/owner of DC's Amparo Fondita. Hispanic Heritage Month kicks off on September 15th, and Mexico's Independence Day celebrations start September 16th. So, Amparo Fondita is marking the month with a series of special dishes, cocktails, chef collaborations, and a fundraiser. • Hospitality and spirits consultant Ashley McPherson is in to mix up some tasty cocktails and fill us in on the upcoming 9th Annual BOWSFest – the Black Owned Wine and Spirits Festival back on October 4th. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

• Talk about the Dynamic Argentinian Duo! - Renato “Tato” Giovannoni is one of the world's most celebrated bartenders. In fact, not long ago, when all lead bartenders from the prestigious, World's 50 Best Bars were asked to name the one person who has done more to further the art of bartending than any Tato's name topped the list. • And his partner is Alex Resnik, former senior partner at Wolfgang Puck's globally acclaimed Fine Dining Group by any measure one of the world's leading creators of exciting dining experiences – They have joined to bring two spectacular, Argentine hospitality concepts -- Florería & Brasero Atlántico – to DC by way of Buenos Aires, Barcelona, and Bahrain. Joining them is their chef, Manuela Carbone; • Werten Bellamy of Great Oak Manor, a delightful, 12-room boutique hotel located in Chestertown, Maryland, overlooking the Bay • Christian Irabién, chef/owner of DC's Amparo Fondita. Hispanic Heritage Month kicks off on September 15th, and Mexico's Independence Day celebrations start September 16th. So, Amparo Fondita is marking the month with a series of special dishes, cocktails, chef collaborations, and a fundraiser. • Hospitality and spirits consultant Ashley McPherson is in to mix up some tasty cocktails and fill us in on the upcoming 9th Annual BOWSFest – the Black Owned Wine and Spirits Festival back on October 4th. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Renowned radio and TV personality, comedic performer, and Grammy Governor's Award winner Rick Dees has made an indelible mark in entertainment. He entertains the world with music and comedy. His #1 internationally syndicated radio show, “The Rick Dees Weekly Top 40,” is heard each weekend by more than 70 million people across the U.S., in 125 countries, and on the Armed Forces Radio Network.When he's not keeping the beat for millions of fans, he relaxes with the eggbeaters. Rick has a longtime passion for and expertise in baking.Now, Rick has brought together his favorite scrumptious “deeserts” in RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS (Dees Creations, Inc.; October 24, 2016; $54.95 Hardcover). With a foreword by Wolfgang Puck, it includes pies, cobblers, cakes, soufflés, flans, cookies, tartes, toffee, and more. There are delicious delectables and crowd pleasers like Rick's Old-Fashioned Apple Pie, Shaker Lemon Pie, Peach Cobbler, Rick's Red Velvet Cake, Don't Tell Mama Cake, Molten Chocolate Cake, Cola Cake, Date Shakes, Butterscotch Pecan Soufflé, Bananas Foster, Super Creamy Chocolate Frosting, Crème Fraîche, and Caramel Sauce.Rick includes personal stories and anecdotes, like his memory of gathering fresh pecans from his grandmother's backyard in Goldsboro, North Carolina, for his first pie, and discovering the social benefits of being a great baker in high school. His go-to dessert cookbook provides more than 50 simple recipes that even first-time bakers will whip up with ease.Beautifully illustrated with full-color photography throughout and with helpful tips on metric equivalents, baking the perfect pie crust, serving recommendations, and informative Chef's Notes for each recipe, RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS will add mouth-watering desserts to your table every time.

Renowned radio and TV personality, comedic performer, and Grammy Governor's Award winner Rick Dees has made an indelible mark in entertainment. He entertains the world with music and comedy. His #1 internationally syndicated radio show, “The Rick Dees Weekly Top 40,” is heard each weekend by more than 70 million people across the U.S., in 125 countries, and on the Armed Forces Radio Network.When he's not keeping the beat for millions of fans, he relaxes with the eggbeaters. Rick has a longtime passion for and expertise in baking.Now, Rick has brought together his favorite scrumptious “deeserts” in RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS (Dees Creations, Inc.; October 24, 2016; $54.95 Hardcover). With a foreword by Wolfgang Puck, it includes pies, cobblers, cakes, soufflés, flans, cookies, tartes, toffee, and more. There are delicious delectables and crowd pleasers like Rick's Old-Fashioned Apple Pie, Shaker Lemon Pie, Peach Cobbler, Rick's Red Velvet Cake, Don't Tell Mama Cake, Molten Chocolate Cake, Cola Cake, Date Shakes, Butterscotch Pecan Soufflé, Bananas Foster, Super Creamy Chocolate Frosting, Crème Fraîche, and Caramel Sauce.Rick includes personal stories and anecdotes, like his memory of gathering fresh pecans from his grandmother's backyard in Goldsboro, North Carolina, for his first pie, and discovering the social benefits of being a great baker in high school. His go-to dessert cookbook provides more than 50 simple recipes that even first-time bakers will whip up with ease.Beautifully illustrated with full-color photography throughout and with helpful tips on metric equivalents, baking the perfect pie crust, serving recommendations, and informative Chef's Notes for each recipe, RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS will add mouth-watering desserts to your table every time.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

Brandon Dearden is a passionate and driven executive chef with over 20 years of experience in fine dining and luxury hospitality. Known for his relentless work ethic and dedication to his craft, Brandon has built a career defined by discipline, creativity, and a true love for hospitality.Throughout his career, Brandon has held leadership positions in award-winning restaurants and luxury hotels, including Saison Hospitality Group, Wolfgang Puck at Hotel Bel-Air, and L'Escalier at The Breakers Resort. His expertise extends beyond the kitchen he is deeply passionate about research and development, menu innovation, and the business side of hospitality.Today, Brandon is the proud owner of his two restaurants in Hamilton, Montana Ember and Grano where he blends his fine dining background with a passion for creating memorable, approachable experiences. Beyond the restaurant, he has become a respected voice in the culinary community through his YouTube channel, where he shares advice, tutorials, and mentorship for other culinary professionals. With a growing audience on Instagram and TikTok, Brandon continues to inspire both up and coming chefs and passionate food lovers by offering a behind the scenes look at the hard work, creativity, and dedication that define the life of a chef.Through his restaurant, digital platforms, and unwavering drive, Brandon Dearden has established himself as not only a chef and entrepreneur but also a mentor and leader shaping the next generation of culinary talent.https://embermontana.comSend us a textFirecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

Send us a textWhat does it mean to lose everything and find your way back? Rob Banghart's journey from addiction to redemption takes us through the darkest corners of Las Vegas—literally beneath the glittering city where few tourists ever venture.Rob shares his raw, unflinching story of how alcoholism and addiction led him from working in prestigious restaurants under Wolfgang Puck to living in the vast tunnel system beneath Las Vegas. For five years, homelessness was his reality, with two and a half of those years spent in what he calls "a physical representation of a mental state"—the darkness of the tunnels mirroring his internal struggles. The details are haunting: tunnel hierarchies, survival tactics, and the moment-to-moment existence of addiction.The turning point came through violence and near-death. After being attacked, left for dead on train tracks, and experiencing multiple clinical deaths, Rob found an unexpected spiritual awakening that catalyzed his recovery. What followed was not just personal healing but a calling to return to those same tunnels—this time as an outreach worker with Shine a Light Foundation.Now as VP of Communication Integration, Rob leads teams into the tunnels every Saturday, offering not just supplies but genuine human connection. He explains the foundation's innovative iPath program that provides an 18-month continuous support system for those ready to leave homelessness behind. His perspective challenges our assumptions: "70% of Americans live one critical incident away from homelessness," he notes, reminding us this crisis touches every demographic.Rob's most powerful message comes wrapped in humility: "The bravest thing I ever did was ask for help." His story isn't just about personal redemption but about building community through servant leadership and creating pathways for others to find their way home. Listen and discover how connection, compassion, and continuous support are transforming lives beneath Vegas.

In today's episode, we chat with Hosea Rosenberg, acclaimed chef, restaurateur, and founder of Blackbelly and Santo.Hosea shares how a college job to pay for school led him from studying astrophysics to training with culinary legends like Wolfgang Puck and Kevin Taylor, ultimately winning Top Chef Season 5. He discusses his commitment to sustainable sourcing, the evolution of Blackbelly from food truck to Michelin Green Star restaurant, and how his childhood in Taos inspired Santo's authentic Northern New Mexican cuisine.Join us as Hosea reflects on building a purpose-driven restaurant empire and how staying true to his heritage helped him become the Boulder chef who turned New Mexican roots into restaurant gold.

With Emily preparing for a hiatus and Justin's podcast equipment training going about as well as expected, the duo tackles the hospitality industry's latest existential crisis: customers who literally can't finish their food. Dr. Wesley Tucker from Texas Women's University explains the GLP-1 revolution that has 15-20 million Americans eating 800-1000 fewer calories daily while shifting spending from processed foods to items like Greek yogurt. The conversation covers everything from two-beer nights becoming the new normal to some restaurants already rolling out "GLP-1 friendly" menus. Between tip credit referendum updates, Michigan Central's new hotel development, and whether operators should adapt now or wait for the oral pill version hitting 2026-2027, this episode explores the difference between and industry that can super-size meeting customers who can't finish their appetizers. Wolfgang Puck is already adapting – should Michigan operators follow suit? Presented by Fahey, Schultz, Burzych, Rhodes PLDC. Find more information at https://fsbrlaw.com/(00:48) – Intro(06:19) – Pineapple Express(23:36) – Pineapple Plaudits(28:44) – For Fork's Sake(40:43) – Interview with Dr. Wesley Tucker 

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Byron Lazaroff Puck, president of the Wolfgang Puck Fine Dining Group. This legacy chef, the second son of chef and restaurateur Wolfgang Puck and designer Barbara Lazaroff, grew up in a flurry of cooking, art and hospitality.    “There's a Picasso quote that I love, which is, “Learn the rules like a pro so you can break them like an artist,' and that always spoke to me,” Puck says. “To me that means honoring and respecting tradition, the rules, the things that people have worked so hard on to create in the past, and … then also being bold and creative and trying to innovate on top of that.”   Puck loved art as a kid and wanted to be a painter, but quickly realized that was not meant to be. When his father put him to work at age 12, washing dishes at Spago Beverly Hills, he was amazed, seeing the plates come together and go out on the line.    “I quickly realized, ‘If I'm clearly terrible at painting on canvas, maybe I can paint on plates;'” he shares.    Once that love of food and hospitality was ignited, Puck never looked back.    “It's not just about serving great food [and] beverages with detail oriented service, it's about crafting a memory for a person that they can always look back on, whether it's a 25th or 30th or 50th birthday, an anniversary, a college graduation or a promotion at a job [or] just a regular Tuesday night,” he says. “Every single person that is gracious enough to adorn one of our dining rooms, we want to treat with the utmost respect and integrity.”   Byron Lazaroff Puck shares his cooking journey and food memories, creative cooking and plating tips, the value of hospitality, and thoughts on the future of food. He also talks about his grandmother's latkes and his recipe for Passover short ribs, which you can find at JewishJournal.com/podcasts.   Follow @ByronPuck's food adventures on Instagram and check out WolfgangPuck.com.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Foodies Alert: Phil and David welcome David Gelb, the gifted director, writer, producer who has cooked up "Chef's Table" and "Chef's Table: Legends," among other great shows. Over delicious sandwiches from Larchmont Village Wine, Spirits & Cheese, Gelb discusses his distinguished family background, his groundbreaking 2011 feature documentary, "Jiro Dreams of Sushi," which became the template for so much of his extraordinary work, including the acclaimed 2021 documentary "Wolfgang," about previous "Naked Lunch" guest Wolfgang Puck. For more on "Chef's Table," go here. To learn more about building community through food and "Somebody Feed the People," visit the Philanthropy page at philrosenthalworld.com.

Jason Evans of SilverShark Media speaks to Ryan Cruz, Executive Chef at Hotel Wailea.  In this podcast Ryan talks about dropping out of business school to change his career path to the culinary industry, why fried shrimp brings up special family memories growing up, how he started on his culinary path, how public speaking classes from his business course help with his current career, lessons he learned early on in his days working with Wolfgang Puck restaurants, how his career took him around the world from LA to London to Istanbul to New York and then back to Maui, the approach to menu design at Hotel Wailea, how designing a prix fixe menu at The Restaurant at Hotel Wailea differs from an a la carte menu for the Birdcage at Hotel Wailea,  the private dining options at Hotel Wailea including The Kitchen Table, how guests can attend a special culinary event on Friday May 30th at The Restaurant with Chef Ryan Cruz joined by Chef Zach Laidlaw of Hua Momona Farms, and his advice to younger chefs.  

"Naked Lunch" live at The Environmental Media Association Impact Summit has become an annual tradition over the past three years, with Wolfgang Puck, Ed Begley, Jr., Ted Danson. With David working out of town, Phil is joined here for a very funny conversation with his longtime friend Kevin Nealon. To learn more about EMA, go here: https://www.green4ema.org/. For info on Kevin and his "Loose In The Crotch" tour, go here. To learn more about building community through food and "Somebody Feed the People," visit the Philanthropy page at philrosenthalworld.com. 

In today's episode, we chat with Marc Vetri, an award-winning chef, restaurateur, and cookbook author who helped put Philadelphia on the national culinary map.Marc is the founder of Vetri Cucina and the force behind acclaimed restaurants like Osteria, Pizzeria Vetri, and Fiorella. His journey began in a South Philly kitchen alongside his Sicilian grandmother, and took him from dishwashing as a teen to working under Wolfgang Puck in Los Angeles — before buying a one-way ticket to Northern Italy that would cement his path. Beyond the kitchen, Marc is a passionate mentor, musician, and founder of the Vetri Community Partnership, a nonprofit helping kids and families discover the power of cooking and nutrition.Join us as Marc shares the origin story behind his culinary empire — and why the best chefs don't just cook, they care.

In today's episode, I sit down with Wolfgang Puck, a culinary icon whose restaurants have shaped fine dining around the world. We talk about what it takes to create not just a great meal but an unforgettable experience, from hand-selecting ingredients at the farmer's market to making every guest feel like the most important person in the room. Wolfgang shares how his mother's encouragement and his stepfather's harshness pushed him toward excellence, and why discipline, humility, and consistency matter in both life and business. He also explains the simple rule that has guided his success for decades: spend less than you make.

On Today's Menu:

How does carrot-finished beef set a new standard for flavor and sustainability? In this episode, we're joined by Justin Pettit, third-generation rancher and co-founder of Santa Carota Beef—the only grass-fed, carrot-finished beef on the market. By finishing cattle on a 95% carrot-based diet, Justin has crafted a nutrient-rich, flavorful beef that's earned praise from top chefs like Wolfgang Puck and Gordon Ramsay. Tune in to hear how Justin is redefining high-quality beef with a focus on sustainability, nutrition, and exceptional taste!   Episode Highlights: Ranching Roots: How did Santa Carota Beef get started? [1:45] Nutrient Profile: What makes carrot-finished beef different? [7:33] Life Cycle: What is the journey of Santa Carota's cattle? [9:56] Availability: How can customers get their hands on this unique beef? [15:05] Future Plans: What's next for Santa Carota Beef? [18:14] Team and Operations: How big is the Santa Carota team? [23:15] Farm Life: What's Justin's favorite part of ranching? [29:02] Don't miss this episode on how a family ranching tradition evolved into a game-changing approach to beef production!   About the Guest: Justin Pettit is a third-generation cattle rancher and the visionary co-founder of Santa Carota Beef. Raised in a ranching family, Justin has always been passionate about sustainable livestock management and producing the highest-quality beef possible. His innovative carrot-finished beef has earned national recognition in The New York Times and Food & Wine, setting a new standard for flavor, nutrition, and environmental responsibility. Justin lives in Dallas, Texas, with his wife and three children, balancing family life with his mission to bring healthier, more sustainable beef to consumers across the country.  

March Madness fever sweeps through the Rise and Run Podcast as we launch our multi-episode tournament to crown the ultimate Walt Disney World sit-down restaurant! Using data from TouringPlans.com, our hosts have seeded 68 dining locations into four regions named after runDisney course staples: Plastic Cheese, Banana, Sports Bean, and Cliffs.Round one delivers thrilling upsets that will have Disney foodies buzzing. Watch as underdogs like Space 220 topple Wolfgang Puck, Yachtsman Steakhouse dethrones Yak & Yeti, and Roundup Rodeo BBQ outduels Liberty Tree Tavern. Meanwhile, powerhouses Sanaa, Boma, and California Grill advance as expected. The bracket sparked passionate debate about what makes a Disney dining experience truly exceptional - is it the food, atmosphere, or value? Let us know what you think.Beyond our culinary competition, we celebrate the announcement of runDisney's 10th anniversary Summer Virtual Series featuring Pirates of the Caribbean, Jungle Cruise, and Big Thunder Mountain medals. The hosts share their excitement about these attraction-themed designs while reminiscing about past virtual events.In our Race Report Spotlight, Morgan describes her experience at the Asheville Half Marathon while supporting a community still recovering from Hurricane Helene. Plus, with Springtime Surprise just two weeks away, we offer final training advice and highlight how the Hollarhype app is connecting our community during those crucial last training runs.Whether you're planning your next Disney vacation dining strategy or preparing for an upcoming race, this episode delivers the perfect blend of Disney magic and running motivation. Join our Rise and Run family as we continue our March Madness journey next week with round two of the restaurant bracket!Rise and Run LinksRise and Run Podcast Facebook PageRise and Run Podcast InstagramRise and Run Podcast Website and ShopRise and Run PatreonPassport to RunRunningwithalysha Alysha's Run Coaching (Mention Rise And Run and get $10 off)Rise and Run Podcast Cruise Interest Form with Magic Bound Travel Send us a textSupport the showRise and Run Podcast is supported by our audience. When you make a purchase through one of our affiliate links, we may earn a commission. As an Amazon Associate we earn from qualifying purchases.Sponsor LinksMagic Bound Travel Stoked Metabolic CoachingRise and Run Podcast Cruise Interest Form with Magic Bound Travel Affiliate LinksRise and Run Amazon Affiliate Web Page Kawaiian Pizza ApparelGoGuarded

LB, Niki, John, Jack and Dianne all convene at the local Tastee-Freez to suck on some chili dogs and talk shop, which this week includes John's trade to the Lakers, Niki's new state of being, Steve's last iPod, interchangeable company names, pivoting to PETA, The Wiggles™, trying to meet Wolfgang Puck in 2025, and honestly dude, so much more that I don't want to spoil it.Welcome to If You're Driving, Close Your Eyes, a podcast about navigating the cruelty, chaos, and wonder of our terrifying world. Niki, John, LB— and our producer Jordo— try to find meaning and clarity one or twelve subjects at a time: from the menu at Cheesecake Factory to a human man dressed up as Snoopy tucking you into bed.Who are we?: We are Niki Grayson (https://twitter.com/godsewa) (the Buster Keaton of basketball), John Warren (https://twitter.com/FloppyAdult) (business boy and wassail pervert, short), LB Hunktears (https://twitter.com/hunktears) (handsome genius, 5'8", America's Gamer), and producer Jordan Mallory (https://bsky.app/profile/jordo.bsky.social) (frog with computer). Music by Jordan Mallory and Art by Max Schwartz (https://maxds.itch.io/).Follow the show: https://www.twitter.com/ifyouredriving Support us: https://www.patreon.com/ifyouredriving Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

CarneyShow 02.28.25 Wolfgang Puck, Michael 'Supe' Granda, Dale Jones, Tom O'Keefe by

One of the most anticipated music numbers at this year's Academy Awards is a tribute to the late, legendary Quincy Jones. Making the moment even more special, Michael Bearden, one of Jones' mentees, is stepping into the spotlight as music director for the 97th Oscars. Bearden, a Howard University graduate, has worked with over 520 music artists, including Whitney Houston, Lady Gaga, and Michael Jackson. This marks his first time leading the Oscars orchestra, and he's bringing passion and reverence to this milestone moment. The tribute will feature an all-star lineup including Doja Cat, Cynthia Erivo, Ariana Grande, Lisa Blackpink, Queen Latifah, and Raye, delivering show-stopping performances that celebrate the magic of music in film. Tune in Sunday on ABC for the Oscars' unforgettable tribute to Quincy Jones. And don't miss our exclusive red carpet and backstage coverage at @aurnonline. Plus, we've been cooking with Wolfgang Puck to get ready for the big night—so keep it locked! Learn more about your ad choices. Visit megaphone.fm/adchoices

Jared began his love for the culinary experience in his grandmother's kitchen. Jared attended the California Culinary Academy and started his externship with Wolfang Puck and has been working for him for over 20 years along with his mentor Erick Klein . At 17 years old he started working at Spago in Palo Alto and from there he went on to work at several locations including Las Vegas and becoming the Executive Chef in Colorado. After returning to the Bay Area Jared took the Helm of Alexander's Steakhouse in Cupertino where he became interested in butchery. To hone his butcher skills further he went on to work with Guy Crims at Pape Meat in Millbrae and joined Guy in opening the Butcher Shop by Niku Steakhouse where the focus is on Japanese Wagyu and dry aged beef. Jared is currently doing consulting work for Wolfgang Puck and as a private chef. Excited to share this long awaited podcast about Jared's origins and we talked about his wonderful culinary journey, kitchen challenges , bringing Japanese Wagyu to the US, his new job and favorite recipes. Show Noteshttps://www.foodoriginspodcast.com/podcast-episode-55Firecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

Text Christa!On today's episode, join Chef Cal and Christa DeMercurio as they delve into the world of cooking with professional tips and techniques, sharing insights on cookware, chicken creativity, and delectable recipe ideas.Stainless Steel Savvy: Discover how to choose the right stainless steel cookware and learn the magnet trick to identify top-notch pots and pans.Revamp Your Leftover Chicken: Get creative with your leftovers using Costco's roasted chicken, from chicken cacciatore to chicken salad and beyond.Perfect Polenta: Follow Chef Cal's guide to crafting creamy polenta, perfect for pairing with various dishes.Cedar Plank Salmon Secrets: Uncover the art of cedar plank salmon preparation, including a step-by-step on using red cedar planks from Home Depot. Healthful Ingredient Insights: Understand the importance of minimizing processed foods and opting for organic choices to ensure a healthy diet.Fun Fact from the Episode : The Chinese Chicken Salad made famous by Wolfgang Puck was invented by Madame Wu in Santa Monica.RECIPESCedar Plank SalmonCreamy PolentaChef's Secret SaltLet's Connect! I'm Christa DeMercurio. I started as a stay-at-home mom who relied on cookbooks, measuring everything and following recipes to the letter. But watching my chef husband move effortlessly in the kitchen, I knew there had to be a better way. So, I learned—studying his techniques, practicing his methods, and mastering the strategies that keep professional kitchens running smoothly. Over time, I became confident, capable, and free from recipes controlling my cooking. I'm here to help you do the same. On Cooking Like a Pro, together we share everything you need to cook with confidence, save time and money, and actually enjoy being in the kitchen—without the stress and frustration. P.S. I still reference cookbooks and internet recipes too! ❤️Culinarily Yours, Christa DeMercurio (Mrs. Chef) Email: christa@culinarilyyours.net Website Text Me! Leave a Voicemail

Evolving Through Photography and Identity with Kris Connor Have you ever wondered how your personal experiences shape who you are as a creative? In this episode of Savory Shot, we dive deep into the journey of Kris Connor, an award-winning New York-based celebrity chef and restaurant photographer. With over 30 years behind the camera, Kris shares his unique perspective on how his life experiences have influenced his photography career. Meet Kris Connor Kris Connor is a well-known name in the world of food photography. He's worked with renowned chefs like Carla Hall, Wolfgang Puck, and Bobby Flay, and brands like Food Network and Casamigos Tequila have featured his work. But Kris's journey is far from ordinary. Born with achondroplasia, he underwent multiple limb-lengthening operations that gave him a unique outlook on life. This outlook is evident in his photography, as he seeks to highlight the beauty and craftsmanship in both food and the people who prepare it. In this episode, Kris opens up about his personal and professional journey, sharing valuable insights and experiences. He discusses his transition from photojournalism to food photography, the importance of personal branding, and the challenges of staying true to oneself in a constantly evolving industry. Kris also shares his thoughts on the importance of giving back to the photography community and the need for more inclusive and diverse representation in the field.

Revolutionizing Restaurant Management with Daily Profit Insights with Geordy Murphy Fobesoft.com Cypresshospitalitygroup.com About the Guest(s): Geordy Murphy is a distinguished leader in the restaurant and hospitality industries. As the founder and president of FobeSoft and a partner at Cypress Hospitality Group, he boasts an impressive career spanning over three decades. His extensive experience includes concept development, executive leadership, and corporate chef roles, notably working with high-profile dining establishments like Wolfgang Puck's restaurants and launching the renowned Plaza Club in Honolulu. Geordy Murphy is also the author of "Opening a Restaurant From Inception to Reception," providing expert insights into building successful restaurants. Episode Summary: In this episode of The Chris Voss Show, host Chris Voss engages with Geordy Murphy, a seasoned restaurateur and leader in hospitality. The discussion delves into Geordy Murphy's entrepreneurial journey and the impactful solutions his ventures, FobeSoft and Cypress Hospitality Group, bring to the restaurant industry. With over 2200 episodes, The Chris Voss Show continues to be a repository of wisdom from leading visionaries and industry experts. Geordy Murphy shares his transformative journey from a young entrepreneur to a key player in the restaurant and hospitality sectors. His creation, FobeSoft, provides restaurateurs with cutting-edge tools for financial management, enhancing operational efficiency by delivering real-time P&L insights. Alongside, Cypress Hospitality Group aids in bridging the talent gap within the industry, offering headhunting solutions for culinary and managerial positions. The conversation unveils strategies for profitability, emphasizing the crucial importance of financial acumen in running a successful restaurant. Whether you're intrigued by the culinary arts, business strategies, or the art of hospitality management, this episode lays out essential insights that promise to elevate your understanding. Key Takeaways: Learn about Geordy Murphy's extensive career and impact on the restaurant industry. Discover how FobeSoft revolutionizes restaurant management with real-time financial analytics. Understand the significance of financial literacy in achieving restaurant profitability. Explore the operational challenges faced by restaurateurs and innovative solutions through Cypress Hospitality Group. Gain insights into improving operational efficiency and tactical decision-making in the hospitality scene. Notable Quotes: "Identify a problem and solve that problem, you have an opportunity." — Geordy Murphy "The most important thing that a restaurateur can do is learn the financials." — Geordy Murphy "Turn restaurant managers into operators." — Geordy Murphy "We teach people how to take small bites to get to the profitability that they want." — Geordy Murphy "It's no surprise that the restaurant world is run on QuickBooks." — Geordy Murphy

Want to Start or Grow a Successful Business? Schedule a FREE 13-Point Assessment with Clay Clark Today At: www.ThrivetimeShow.com   Join Clay Clark's Thrivetime Show Business Workshop!!! Learn Branding, Marketing, SEO, Sales, Workflow Design, Accounting & More. **Request Tickets & See Testimonials At: www.ThrivetimeShow.com  **Request Tickets Via Text At (918) 851-0102   See the Thousands of Success Stories and Millionaires That Clay Clark Has Helped to Produce HERE: https://www.thrivetimeshow.com/testimonials/ Download A Millionaire's Guide to Become Sustainably Rich: A Step-by-Step Guide to Become a Successful Money-Generating and Time-Freedom Creating Business HERE: www.ThrivetimeShow.com/Millionaire   See Thousands of Case Studies Today HERE: www.thrivetimeshow.com/does-it-work/  

On today's MJ Morning Show: Stuntwoman/Attorney accused of staging accidents Morons in the news Woman killed an eaten by pigs? Takis used in arson fire Eye drops commercial uses 'Oh, Yeah' MJ's IG Comments... don't record video while driving! If you're asked this by a doctor, don't answer There's a new movement with bikini-wearers Florida deputy crashed car while watching porn on duty Girl Scout cookies/Wendy's collaboration Family Dollar theft used method #2 More L.A. fire coverage A visit by Wade of 2 College Brothers Urban legend? Video shows woman had a glove on the back of her car... Wolfgang Puck giving free food to firefighters Tiktok being reviewed by SCOTUS L.A. fire claimed Powerball winner Edwin Castro's house Denver ass-slapper New tech at the CES in Las Vegas

Want more MTM Vegas? Check out our Patreon for access to our exclusive weekly aftershow! patreon.com/mtmvegas Episode Description: As a reminder you can watch this show as well at: http://www.YouTube.com/milestomemories This week we finally got the gaming numbers for November, 2024 and they aren't great as expected. While the declines are less than we saw with room rates, numbers are down from 2023. We take a look at the numbers going back to 2021 to see what the impact of F1 is and whether the race should be back past year 3. In other news Durango has announced the beginning of construction on their anticipated phase 2. It has been cutback significantly, so what exactly are they building and when will it be open? We also discuss the top Sphere visuals of the year, Lenny Kravitz' possible residency, Virgin's strike woes, the old Circus Circus tram and bungee, problems at Wolfgang Puck, another casino floor robbery and how a Dutch couple is looking to set a world record for visiting the most casinos in 24 hours. 0:00 Vegas celebrating Elvis' 90th birthday 0:51 Fontainebleau's strange social media post 1:56 World record attempt - Visiting the most casinos in 24 hours 3:23 Another casino floor “robbery” video 4:33 The Virgin Culinary Union strike is getting ugly 6:49 Dropicana construction is over budget & won't be done on time 8:01 Circus Circus' abandoned tram & the old “Strataflite” 9:43 Anyma at the Sphere - Most incredible visuals yet? 10:43 Possible Lenny Kravitz residency at the Sphere? 11:36 Top 10 fan favorite Sphere exterior displays 12:38 Wolfgang Puck at MGM Grand shutdown for health violations - Reopen now 13:33 Longest running Vegas attraction is closing on January 15 14:31 Sam Boyd Stadium sold - What is its future? 15:35 Main Street Station closes off second floor displays 16:48 Durango announces much smaller phase 2 expansion 18:43 November gaming numbers are in - F1 was not a success 20:30 Is all of the inconvenience worth these numbers? 21:43 Will F1 return to Las Vegas after year 3? Each week tens of thousands of people tune into our MtM Vegas news shows at http://www.YouTube.com/milestomemories. We do two news shows weekly on YouTube with this being the audio version. Never miss out on the latest happenings in and around Las Vegas! Enjoying the podcast? Please consider leaving us a positive review on your favorite podcast platform! You can also connect with us anytime at podcast@milestomemories.com.  You can subscribe on Apple Podcasts, Google Podcasts, Spotify or by searching "MtM Vegas" or "Miles to Memories" in your favorite podcast app. Don't forget to check out our travel/miles/points podcast as well!

We are BACK in the Top Chef universe, but there is one stop to make before we enter the Seattle kitchen. Season 10 is off to an incredibly fun start with a star studded panel of judges: Hugh Acheson, Emeril Lagasse, Wolfgang Puck and, of course, head judge Tom Collicchio. The chefs were put through their paces with tasks to test their fundamental skills in the kitchen. Who will pass the test and make it to Seattle? Tune in to find out!

BEST OF HMS PODCASTS - FRIDAY - December 27, 2024 Learn more about your ad choices. Visit podcastchoices.com/adchoices

BEST OF HMS PODCASTS - FRIDAY - December 27, 2024 Learn more about your ad choices. Visit podcastchoices.com/adchoices

Back to the basement to wrap up the season with part two of our conversation with Wolfgang & Byron Puck on the past, present, and future of Wolfgang Puck. Wolfgang and Byron share their experiences "learning in the fire" of high-end kitchens (including Wolfgang's short-reign as The Omelette King), why hospitality is at the center of everything they do, and the amazing chefs that have contributed to the Wolfgang Puck legacy.

A soul still burns for trash. We've pulled lovely assistant Amalia Larson out of a hat for an extremely specific category of cartoon: mid-90's stage magic stars using real sorcery to fight skeletons or whatever. There's also maybe a Wolfgang Puck anime?Today's Episode Sponsor: Deli-Style Candles Cut Up Like Meat™THIS WEEK'S EPISODES:Siegfried & Roy: Masters of the Impossible Episode 1, “In The Beginning”Princess Tenko and the Guardians of the Magic Episode 5, “The Stone of Destiny”Join our Discord! https://discord.gg/StaYgR7HW2Support us on Patreon: https://www.patreon.com/satamtuesdays Our Website: http://www.satamtuesdays.com/The Hosts: Andrew Eric Davison, Austin Bridges, Rory VoieAudio Production: Andrew Eric DavisonFabulous Guest: Amalia Larson

Surprise! Season Two's not done yet. Dom & Andy welcome Wolfgang & Byron Puck to the basement for the first of a two part conversation on the past, present, and future of Wolfgang Puck. We dive into the early days of Spago and its team of future Hall of Famers, how Wolfgang landed the Oscars party, and the staying power of truly good, classic dishes. Plus Byron reveals his early talent for butchering fish bigger than him and Dom & Andy get a crash course in "tradition and innovation" involving Lambrusco.

A professional chef's transformation from traditional fine dining to health-focused ketogenic cooking, demonstrating that healthy eating can be both simple and delicious without compromising on taste or quality.NOTABLE QUOTE"Take the worst piece of shit steak. It's still better than the sugar and processed food that we eat."EPISODE SUMMARYIn this enlightening episode of Stay Off My Operating Table, host Dr. Philip Ovadia welcomes Chef Oded Talmor, known as the Keto Chef, who shares his remarkable journey from professional basketball player to Wolfgang Puck-trained chef to ketogenic cooking expert.After being diagnosed with Crohn's disease at age 23, Chef Talmor embarked on a decade-long journey to health through dietary changes, eventually discovering the benefits of a ketogenic diet. His experience led him to develop a new approach to cooking that emphasizes high-quality animal proteins and natural fats while eliminating processed oils and sugars.The discussion covers crucial topics including the superiority of cooking with traditional fats like beef tallow, the importance of quality in meat selection, and how removing sugar from one's diet can enhance natural food flavors. Chef Talmor also addresses the misconception that ketogenic eating is expensive or complicated, sharing practical tips for making healthy cooking accessible and enjoyable.

Hosted by David and Nycci Nellis.    On today's show:  ·        Alfreda's pizzas are all about fresh, local ingredients. And we're gonna talk about that, but … Alfreda chef Russell Blue Smith – you know him from Wolfgang Puck's Source and the Black Restaurant Group – is joined today by his colleague, Evan Moore, whom you'll know from Puck's Cut, for tastes and talk of Alfreda's cocktail program. Mezcal cocktails and pizza? En espanol and in italiano, we say, “si;”  ·        If you're in the know, you know that National Pupusa Day is … today! Sunday, Nov. 10. And who better to discuss it than Ana Reyes of Adams-Morgan's legendary El Tamarindo Salvadoran and Mexican restaurant;                                                                     ·        Jake Endres is co-owner of J&J New York-style pizza and Crooked Run Fermentation. He also does wings you wouldn't believe – and neither do a lot of chickens running around with no arms (ha, ha). Jake's in with talk and tastes of his many entrepreneurial undertakings;                                                                                                                          ·        John and Lindsay Hill are founders of DMV Coffee and Chocolate and the organizers of the coincidentally named DMV Chocolate and Coffee Festival, coming up for its third year at the Dulles Expo Center South Hall in Chantilly, Virginia, Nov. 16-17. John and Lindsay join us, all caffeinated and ready to spill the beans! Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Donate to World Central Kitchen Max Trujillo and Swarup Bandyopadhyay chat with Chef Michael Kramer, the owner of Gianna, recorded during the Euphoria festival in Greenville, South Carolina. We cover Kramer's extensive culinary background, including his time in California and work with Wolfgang Puck. Kramer shares insights into his transition to Greenville, the inspiration behind his newly released cookbook ‘Jianna,' and the simplicity of Italian cuisine. The conversation offers a glimpse into Kramer's passion for cycling, his approach to maintaining fresh and innovative restaurant menus, and the importance of authentic hospitality in the culinary world. Get the cookbook Jianna Here

Francois Behuet is the Executive Pastry Chef of the Ritz-Carlton, Los Angeles. Since 2022, Behuet has overseen pastry food & beverage outlets at both The Ritz-Carlton, Los Angeles and JW Marriott Los Angeles L.A. LIVE, which includes the signature Californian trattoria Savoca, Glance Lobby Bar, Illy Caffé, The Ritz-Carlton Club Lounge, in-room dining and Sendero, including three signature dining experiences (Corteza, Leña and The Agave Library). With extensive luxury hospitality experience and a deep understanding of the industry landscape, Behuet brings 20 years of pastry experience, most recently playing a pivotal role at Pendry West Hollywood with Chef Wolfgang Puck. There he worked alongside the team on creating the entire pastry program for the property's three restaurants, developing a pastry boutique and overseeing the kitchen design. Behuet was a member of the USA Pastry Team that won the silver medal at the Coupe du Monde de la Pâtisserie's Americas Continental Selection in Santiago, Chile in 2022. The team went on to compete at the Coupe du Monde de la Patisserie  in Lyon, France in 2023. In this episode we discuss: Francois's roots and how he became interested in pastry His apprenticeships in pastry and chocolate Honing his chocolate skills in Paris His holiday in NYC that led to a move to the U.S. and a job with Payard Moving to L.A. to work for Bottega Louie and then Pendry West Hollywood His current position at the Ritz-Carlton, Los Angeles and JW Marriott Los Angeles L.A. LIVE His involvement with the U.S. Pastry Team Teaching bi-monthly Chocolate Master Classes His best kitchen tips and career advice And much more! Episode Sponsored by Republica Del Cacao This podcast is sponsored by Republica Del Cacao. Say hello to this authentic Latin American Chocolate! They are a local brand with a global impact! The value of their products begins in the hands of their allied farmers, whose raw materials reach their team. Through processes of excellence, they transform them to create fine origin chocolate enjoyed by Chefs and Chocolate enthusiasts in more than 20 countries, as a community and a brand, they are changing the world, one cacao bean, at a time! Visit https://republicadelcacao.com to learn more.   

Today on the LA Food Podcast, the most recognizable chef on the planet joins us for an interview - and I'm not talking about Chef Boyardee. Wolfgang Puck is with us today, alongside his son Byron Lazaroff Puck for honestly one of my favorite conversations we've ever had on this platform. Wolfgang has been one of the most if not THE most trailblazing chef in America for more than 40 years, and we discuss the many changes he's seen in the Los Angeles food scene since he opened Spago back in 1982. But don't just talk about the past - I was truly impressed to find that the Wolfgang Puck group of restaurants is as innovative and vibrant as ever and much of that is down to the passion and savviness of Byron Lazaroff Puck, Wolfgang's son and heir apparent to the legendary restaurant empire. Wolfgang, Byron and I discuss what it's like to operate as a father/son duo, how Wolfgang navigates the temptation to micromanage and how Byron approaches the pressure that naturally comes with the territory. Most interestingly, I ask them both about their vision for the company's future, and I think their answers might surprise you. But first, Father Sal is with us to quickly recap the New York Times' list of Best Restaurants in America, how the Los Angeles Times blatantly disrespected me by crowning somebody else LA's sandwich king, and to dream brand new name for our beloved segment bad idea/horrible idea. RIP, all good things to come to an end, and all that jazz.  Helpful links: Our free newsletter LA FOODSTACK, where you'll find most of the articles we referenced today https://thelacountdown.substack.com/ Wolfgang Puck https://wolfgangpuck.com/ The LA Food Podcast is produced with the help of: Adam Skaggs Tiffany Perez Tim Bertolini Abdo Hajj The Wolfgang Puck interview was produced by Matt Polizzi https://www.instagram.com/matt_polizzi/ – Get 10% off at Rusty's Chips using code “LACOUNTDOWN” https://rustyschips.com/discount/LACOUNTDOWN -- Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods --- Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

Have you ever felt lonely as a leader? Leadership can be a lonely place sometimes, but it doesn't have to be. Join us this week for an inspiring and thought-provoking episode with creative coach Jen Jones Donatelli in an episode that redefines leadership and building community. This conversation covers the ethics and challenges of forming deep connections while maintaining professional boundaries, and the human need for belonging and community. Together we discuss the difference between being the 'sage on the stage' to being the 'guide on the side', making the case for genuine relational leadership. They also touch on overcoming fears, finding purpose in new environments, and how leaders can support their mental health. If you're intrigued by the balance of leading with empathy, maintaining authenticity, and finding your tribe, this episode is packed with invaluable insights. Tune in to discover how to overcome leadership loneliness and how to create safe and supportive spaces for growth and transformationJen's Bio: Jen Jones Donatelli is a certified Co-Active coach (PCC-level), creative facilitator and founder of Creative Groove—a small business offering courses, coaching, and community around the art of creative living. Jen has also taught for schools and organizations including Loyola Marymount University, Ohio University, MediaBistro, StoryStudio Chicago, Literary Cleveland, and Chautauqua Institution. Prior to her work with Creative Groove, Jen worked in various forms of media and entertainment for nearly 20 years. Her resume spans feature films, award shows, talk shows, sitcoms, red carpet reporting, and print/online journalism for outlets including Glamour, REDBOOK, Business Insider, Playboy, Los Angeles Confidential and many more. Jen's work has taken her into the kitchens of Wolfgang Puck and Thomas Keller, hidden gems throughout California and Mexico, and even into Ozzy Osbourne's bedroom. (True story!) She is a proud graduate of the E.W. Scripps School of Journalism at Ohio University.

Want to Start or Grow a Successful Business? Schedule a FREE 13-Point Assessment with Clay Clark Today At: www.ThrivetimeShow.com   Join Tim Tebow, LIVE and in-person at Clay Clark's December 5th & 6th 2024 Thrivetime Show  Business Workshop!!! Learn Branding, Marketing, SEO, Sales, Workflow Design, Accounting & More. **Request Tickets & See Testimonials At: www.ThrivetimeShow.com  **Request Tickets Via Text At (918) 851-0102   See the Thousands of Success Stories and Millionaires That Clay Clark Has Helped to Produce HERE: https://www.thrivetimeshow.com/testimonials/ Download A Millionaire's Guide to Become Sustainably Rich: A Step-by-Step Guide to Become a Successful Money-Generating and Time-Freedom Creating Business HERE: www.ThrivetimeShow.com/Millionaire   See Thousands of Case Studies Today HERE: www.thrivetimeshow.com/does-it-work/  

The BanterThe Guys geek out over a vertical wine tasting they had with the prescient California winemaker Cathy Corison and give some tips on how to buy and age wines.The ConversationThe Restaurant Guys have an enlightening interview with Michelin two-star Chef Michael Cimarusti from Los Angeles. Learn how he brings sustainability at his restaurant Providence to another level–the roof!. The episode concludes with a cameo by Jane Park, a staff member who has worked for both the hosts and Chef Cimarusti.The Inside TrackChef Michael was reunited with a former employee of his, and current maître d' of The Guys' restaurants in New Brunswick, NJ, while in their place for dinner. He's from New Jersey and Stage Left Steak and Catherine Lombardi restaurants are regular stops when he's on the east coast. “I've been at your restaurant several times and, love it. And I'll be there again, in just a couple of weeks,” Chef Michael Cimarusti on The Restaurant Guys Podcast 2024BioChef Michael Cimarusti worked at Le Cirque then was the opening chef at Osteria Del Circo in New York City. After some time studying in France, he moved to Los Angeles as chef de cuisine for Wolfgang Puck's Spago. Later he held the position as executive chef at Water Grill. In 2005 he opened Providence with wife Crissi Echiverri and Donato Poto. Providence achieved and maintained two Michelin stars among and many other accolades. The next venture was Connie and Ted's in West Hollywood. There he serves classic New England seafood as he had growing up when he visited his grandparents in the northeast. Cimarusti is committed to sustainable fishing and farming and boasts a rooftop ecosystem at Providence which garnered a coveted Michelin green starHe has been a guest judge on Master Chef, Top Chef Family Style, Hells Kitchen and Top Chef. He has competed on Top Chef Masters and Iron Chef America.In 2019, he was recognized as Jame Beard Foundation Best Chef: West. InfoChef Michael Cimarusti's restaurantshttps://providencela.com/https://www.connieandteds.com/Cathy Corison wines @ Stage Left Wine Shop https://www.stageleftwineshop.com/websearch_results.html?kw=corisonOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/The Restaurant Guys Podcasthttps://www.restaurantguyspodcast.com/Reach out to The Restaurant Guys

Help Save The Planet and perhaps even our Podcast by enjoying this very sustainable entertaining and informative Green Naked Lunch. Next week, Phil & David will welcome the iconic actor and longtime environmentalist Ted Danson in a conversation recorded June 5th at the Environmental Media Association's Impact Summit. Hear lovingly recycled highlights of previous Impact Summit talks with Ed Begley, Jr., Wolfgang Puck, Jane Fonda, Wendie Malick and Graham Nash. To find out more about the work of EMA go to https://www.green4ema.org. To learn more about building community through food and "Somebody Feed the People," visit the Philanthropy page at philrosenthalworld.com.

Learn More About Attending the Highest Rated and Most Reviewed Business Workshops On the Planet Hosted by Clay Clark In Tulsa, Oklahoma HERE: https://www.thrivetimeshow.com/business-conferences/ See the Thousands of Success Stories and Millionaires That Clay Clark Has Helped to Produce HERE: https://www.thrivetimeshow.com/testimonials/ Clay Clark Testimonials | "Clay Clark Has Helped Us to Grow from 2 Locations to Now 6 Locations. Clay Has Done a Great Job Helping Us to Navigate Anything That Has to Do with Running the Business, Building the System, the Workflows, to Buy Property." - Charles Colaw (Learn More Charles Colaw and Colaw Fitness Today HERE: www.ColawFitness.com) Download A Millionaire's Guide to Become Sustainably Rich: A Step-by-Step Guide to Become a Successful Money-Generating and Time-Freedom Creating Business HERE: www.ThrivetimeShow.com/Millionaire See Thousands of Actual Client Success Stories from Real Clay Clark Clients Today HERE: https://www.thrivetimeshow.com/testimonials/ See Thousands of Case Studies Today HERE: www.thrivetimeshow.com/does-it-work/  

In today's episode, I'm joined by the legendary chef and restaurateur, Wolfgang Puck, in a conversation that spans the essence of innovation, the art of continuous improvement, and the power of treating people well within the business realm. Wolfgang shares the journey of enhancing guest experiences across his global restaurants, emphasizing the importance of a familial approach to team dynamics and the relentless pursuit of culinary excellence. We explore the crucial aspects of scaling businesses, nurturing employee relationships, and Wolfgang's exciting new project in Las Vegas, illustrating his unwavering commitment to culinary innovation and community building. Learn more about your ad choices. Visit podcastchoices.com/adchoices