Podcasts about wolfgang puck catering

Today on our episode #394 of All in the Industry®, Shari Bayer's guest is Wolfgang Puck, famed chef, restaurateur, TV personality 'and author, who has built a brand that encompasses three companies: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc. The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. Wolfgang was born in Austria. He began cooking alongside his mother at a very young age, and worked in some of France's greatest restaurants, including Maxim's in Paris, and the Hotel de Paris in Monaco. At the age of 24, Wolfgang left Europe for the United States, first working at the restaurant La Tour in Indianapolis, and then in Los Angeles, quickly garnering the attention of the Hollywood elite as chef of Ma Maison in West Hollywood. In 1982, Wolfgang opened his first flagship restaurant, Spago located in West Hollywood on the Sunset Strip. Spago was an instant success and culinary phenomenon. Today, Wolfgang Puck Fine Dining restaurants can be found around the world. In addition, this year, Wolfgang celebrated an Oscar milestone as he marked his 30th year catering for the event. Shari sat down with Wolfgang in Las Vegas at his restaurant Caramá at the Mandalay Bay Resort & Casino to talk about his impressive career, while she was in town for The World's 50 Best Restaurants 2024 in early June. Today's show also features Shari's PR tip to let simplicity rule; and Solo Dining experience at Le Veau d'Or, a revival of the famed French bistro in NYC that originally opened in 1937, brought back by chefs Lee Hanson and Riad Nasr, the duo behind NYC's Frenchette and Le Rock.  Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Wolfgang Puck transformed the way Americans thought about cuisine and is the O.G. celebrity chef. Meetings Today's Tyler Davidson asked Puck about his journey to become a entrepreneurial cuisine legend, the 25th anniversary of Wolfgang Puck Catering and what he believes his legacy will be. Along the way, the Austrian-born chef dishes out stories about some of the entertainment industry celebrities that frequented his legendary Spago restaurant, how he emerged from the back of the kitchen to become an F&B icon, and the continuing evolution of high-profile events catering.

With excitement, allow me to introduce you to today's guest, Co-founder of Kitchen United, CEO of Piestro, Board of Directors member at Miso Robotics, Strategic Board Member of Ghost Kitchen Brands, Equity Partner at KRP and nurish, Massimo Noja De Marco. Because of his constant pursuit for Innovation in the Food Industry, Massimo made the Top Ten in the 2020 NRN Power List of Restaurant Leaders changing the industry at # 7. This year's list focused on technology and innovation, and featured individuals bringing game changing solutions and unrivaled creativity to the biggest issues facing restaurants today. As CEO and Co-Founder of Piestro, a Fully Automated Pizzeria, Massimo is now raising funds for this new revolutionary Company that will deliver a delicious Artisanal Pizza in 3 minutes or less. After launching Kitchen United in 2017, Massimo drove all aspects of design innovations of KU Kitchen Centers. As KU “Idea Man” Massimo's goal became to design and deliver a perfect workspace for Virtual restaurants. With a keen eye for Innovation and Technology, Massimo sits on the Board of Miso Robotics, has a stake in Bowlton Robotics where he runs Development and advises for OrderMark, Babylon Micro Farms, and Nurish. Automation, Robotics, AI, and Facial Recognition are some of Massimo's priorities. Prior to launching Kitchen United, Massimo owned and operated PH+E, a boutique consulting firm focusing on opening restaurants, hotels and bars across the US, Mexico and Europe. He served as Vice President of Operations for SBE Entertainment, controlling all operational aspects for the Restaurants and Nightlife division. Previously he covered the same role at Wolfgang Puck Catering and Events, overseeing operations for all venues in S. California, including major events and awards shows, such as the Academy Awards. Formerly, Massimo owned and operated restaurants in NYC and Los Angeles and ran the Food and Beverage Department for The Ritz Carlton Marina Del Rey and Hillcrest Country Club in Beverly Hills. Massimo was raised in a seven-generation family in Hospitality in the Lake District outside of Milan, Italy. For three years he ran the family business composed of boutique hotels and restaurants in Italy. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Here's to all the mad ones." In this episode with Massimo Noja De Marco we will discuss: What is Italian hospitality? FOH best practices and true hospitality Correcting systems and profitability Creating the most efficient dine-in/take-out kitchen Creating the first "ghost kitchen" in the US How to attract investors The economics of implementing robotics in your kitchen The future of robotics in the commercial kitchen Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable   Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: Connect with Massimo on Linked-In Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Massimo Noja De Marco for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

94TH OSCARS® GOVERNORS BALL BRINGS SOMETHING NEW TO THE TABLE WITH CHEF WOLFGANG PUCK AND GHETTO GASTRO COLLABORATION LOS ANGELES, CA – Chef Wolfgang Puck and Wolfgang Puck Catering will return to create the menu for this year's Governors Ball, the Academy of Motion Picture Arts and Sciences' official post-Oscars® celebration, which will immediately follow the 94th ...

The Fast Casual Nation Podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurants who work in one of the fastest-growing segments of the restaurant industry. In this episode, I talk with Massimo Noja De Marco, chief executive officer and co-founder of Piestro about his extensive background as an entrepreneur in the restaurant industry and an emerging leader in kitchen automation. Noja De Marco was born and raised in the hospitality industry, he is part of a seven-generation family in hotels and restaurants. He tells me that his mom was a fabulous chef and his grandparents and great grandparents ran hotels in Italy on the north side of Milan on the Swiss border. He says, “So I was born, I was literally born in the hotel just like my father and my grandfather were so you know I just fell in love with the hospitality from a very very young age. You know, when I was a little kid I asked my grandfather to promise me that when I would turn five years old he would teach me how to make cappuccino in the hotel and you know by the time five years old came around I already knew how to do it.” When Noja De Marco moved to New York in his twenties, he opened restaurants, a few Italian and one French restaurant. He talks about hospitality and says, “I really embrace that the hospitality, the ability to change people's perspective on life on any given day by just being excited by serving them something delicious and just making them feel like they were your best friends that you hadn't seen for a lifetime.” Noja De Marco moved to California and opened restaurants there too. He worked for the Ritz-Carlton as well as Wolfgang Puck Catering and did events including the Oscars. Noja De Marco launched Kitchen United and drove all aspects of design with a focus on setting up a better way for off-premise business for restaurants. Kitchen United which was the first ghost kitchen space in the United States was about optimizing the space for the restaurants. He says, “I really wanted to optimize the entire space and since I had already started working with robotics probably about a year and a half earlier with Miso Robotics which you know the parent company of Flippy, I got super excited. I'm like what if I can bring that into the ghost kitchen space but what if I can bring that automation into the restaurants.” We chatted about Piestro, which Noja De Marco calls his favorite thing and he has been dreaming about it for years. Piestro has designed robots that make pizza at a fraction of the cost. It eliminates the retail footprint and labor costs, making pizzas using high-quality ingredients for less. To hear more of Noja De Marco's insights for restaurant brands and Piestro's partnership with 800 Degrees Pizza, listen to this episode of Fast Casual Nation on Apple Podcasts.

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high- profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) … Continue reading → The post Show 445, October 2, 2021: Chef Eric Klein, Senior Vice President Culinary-Partner, Wolfgang Puck Catering appeared first on SoCal Restaurant Show.

Wolfgang Puck is a world-famous chef, restaurateur, actor, and a name that's become synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. Over the last 40 years, he's built a brand that encompasses three companies: Wolfgang Puck Fine Dining Group which includes his flagship restaurant Spago, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.In this episode, we cover a ton of topics including his childhood growing up in Austria, how he built his hospitality empire, his thoughts on the future of restaurants, and much, much more.Please enjoy our conversation with Wolfgang Puck!SUBSCRIBE TO OUR NEWSLETTER & STAY UPDATED > http://bit.ly/tfh-newsletterFOLLOW TFH ON INSTAGRAM > http://www.instagram.com/thefounderhourFOLLOW TFH ON TWITTER > http://www.twitter.com/thefounderhourINTERESTED IN BECOMING A SPONSOR? EMAIL US > partnerships@thefounderhour.com

Blue chip stocks end the week at record highs following the signing into law of the $1.9T pandemic relief package one year after the devastating Covid pandemic was declared. Direct payments of up to $1,400 to individuals are expected to start flowing to bank accounts and mail boxes starting this weekend. Tech stocks pulled back as long term government bond yields ticked higher in a volatile week. Bitcoin got close to its record high above $58K before pulling back. The record breaking $69.3 million sale at auction of a purely digital work of art has grabbed the attention of the worlds of art and cryptocurrency and shined the spotlight on something called "non-fungible tokens." Southern California counties are set to move out of the most restrictive covid prevention rules allowing businesses including restaurants and theaters to reopen some indoor operations. The latest on the markets and the economy discussed with Dr. Mohamed El-Erian, President, Queens' College, Cambridge, Chief Economic Advisor at Allianz, former PIMCO CEO in Newport Beach, Celebrity Chef Wolfgang Puck, global restauranteur including Spago, Cut, Chinois, and Wolfgang Puck Catering, Economist Kevin Klowden, executive director of the Milken Institute's Center for Regional Economics and California Center and Kevin O'Leary, a.k.a. Mr. Wonderful Mega Investor on TV's Shark Tank, Chairman, O'Shares ETFs and Beanstox with a comprehensive conversation including Bitcoin, the record sale of the digital artwork, the latest Gamestop mania and the next season of Shark Tank returning to production in Los Angeles. Support the show: https://www.frankmottek.com See omnystudio.com/listener for privacy information.

Stocks slip from record highs as the covid pandemic continues to weigh on the economy. Weekly jobless claims hit a five month high approaching one million, retail sales pulled back for the third month in a row. New hope for small business owners struggling in the pandemic with the resumption of the Paycheck Protection Program and promises of more economic stimulus from the incoming Biden administration. Analysis of the markets and the economy from Dr. Mohamed El-Erian, President, Queens College Cambridge, Chief Economic Advisor, Allianz, former PIMCO CEO in Newport Beach, Celebrity Chef and global restauranteur Wolfgang Puck owner of Spago, Cut, Chinois and Wolfgang Puck Catering discusses the current state of the restaurant and catering business and his new reality series The Event on HBO Max which chronicles his catering of Hollywood's biggest celebrity events, and Kevin O'Leary, a.k.a. Mr. Wonderful mega investor on TV's Shark Tank, Chairman of O'Share's ETFs and Beanstox.   Support the show: https://www.frankmottek.com See omnystudio.com/listener for privacy information.

Chef Hugo Bolanos, Executive Chef, and Co-Founder, Búho Rouge joins Grayson Brulte on The Road To Autonomy Podcast to discuss timing, passion, and risk.The conversation begins with Hugo sharing his memories of growing up in Guatemala and the influence that his grandfather and father had on his life.After a bad investment in textiles, Hugo's father took a huge gamble and moved the family to America to provide his family a better quality of life for his family. Twenty years after moving to America, the family was able to achieve U.S. Citizenship.Wanting to achieve the American Dream, Hugo wanted to shoot for gold and enter the restaurant business by becoming a waiter at 17. At that time the required age to be a waiter was 21. During the interview, the manager of the restaurant offered Hugo an opportunity as a runner, but he had to prove himself.During that time in the kitchen, Hugo developed a relationship with Chef Fred Iwasaki who would become his very own “Mr. Miyagi”. Wanting to learn to be a chef, Hugo asked Chef Iwasaki to teach him.The Chef replied:I will not pay you anything. If you want to come in, I will pay you in lessons. You come in the morning, you clean the bathrooms, you clean the floors, and if you can hack it- at the end of the day I will teach you a lesson every single day.One day a chef did not show up for work and Hugo got his first big break as a Line Chef. When the restaurant closed its doors, Chef Iwasaki took Hugo to cook at the Oscars as part of the Wolfgang Puck Catering team. This was a life-changing moment for Hugo which would go on to alter the course of his career.At that time in his life, he wanted to work at the Cheesecake Factory, which was always busy and looked cool. Hugo went through six interviews, including a physiological test and he ultimately did not get the job.I tell myself all the time when I drive by the Cheesecake Factory, if I would have gotten that job, it would have changed my whole life. It would have taken me down a different road. – Chef Hugo BolanosAfter being turned down for the Cheesecake Factory job, Hugo received a phone call from his mentor, Chef Iwasaki, who invited him to join him once again cooking for Wolfgang Puck Catering. This time it was not for the Oscars, but a private party at the home of the actor David Carradine in Beverly Hills.Hugo was in charge of driving the catering van this evening. This evening turned into a make or break moment. When the party was over, backing out the van, Hugo crashed into Wolfgang Puck's prototype Mercedes.With the fear of getting fired, Hugo went into the party to inform Chef Wolfgang Puck that he had crashed the van into his car. Wolfgang asked if was OK and told him that it was fine.You have to get over your own fears to see what you are capable of. – Chef Hugo BolanosThe next day, Hugo had to report to Spago for a demo for Chef Charlie Trotter. Feeling like “death”, Hugo shows up and has no idea what is about to happen. Will his parents get a phone call. Will he lose his job. What will happen?During this time, Wolfgang Puck and Chef Lee Hefter were talking about the event and how it went. Wolfgang told Chef Hefter about the incident which did not go over well, to say the least.As Wolfgang makes the rounds during the demo, he locks eyes with Hugo and says:You are that stupid kid who hit my car.Wolfgang calls over Chef Hefter, who respects Hugo for the fact that he showed up at Spago after the incident. Chef Hefter transferred Hugo from Catering to Spago to repay the debt. Once again it was about timing as Hugo owned the situation.Hugo ended up spending 10 years at Spago working his way up to #3 in the kitchen. When famous chefs such as Daniel Boulud or Alain Ducasse would visit Spago, Hugo would ask to join their operations for a summer to learn new cooking techniques.He made it happen and paid his own way. The world's kitchens were Hugo's internship.You cannot cook great food or give a great experience unless you received that great food. Received that great experience and seen that for yourself. – Chef Hugo BolanosFrom Spago, Hugo transferred to the Hotel Bel-Air where he created the annual End-of-Summer Barbecue. This conversation evolves into a discussion around not giving up when facing obstacles in life.With COVID-19 impacting the world, Hugo's dream of opening his own restaurant was starting to diminish. Having to make a big life decision, Hugo pivoted and shifted to a takeaway restaurant business – Búho Rouge.With takeaway food, packaging and ingredients are crucial. Grayson and Hugo have an in-depth conversation around packaging and foods that can be packaged for takeaway and delivery.Building upon packaging, Grayson asks Hugo for his thoughts on cloud kitchens and what the experience will look like for customers when the food is delivered.I am looking for whatever that next platform is. – Chef Hugo BolanosClosing out the conversation, Grayson and Hugo discuss culinary experiences and why they are important for the hospitality industry.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mottek on Money Special Edition covering Wall Street and Main Street in the coronavirus crisis: Tough times have hit the restaurant business in LA this holiday season. The state imposed a nearly statewide nighttime curfew from 10pm to 5am over the weekend. And now Los Angeles County has ordered all outdoor dining at restaurants across LA County shut down starting Wednesday, November 25th (the day before Thanksgiving) and no on-site dining (indoor or outdoor) will be permitted for at least three weeks due to an alarming spike in Covid cases. The business impact on the restaurant business discussed with celebrity chef and global restauranteur Wolfgang Puck whose restaurant empire includes Spago, Cut, Chinois and Wolfgang Puck Catering. Stocks start the week higher on the latest positive Covid vaccine candidate news, this time from drug company AstraZeneca.  Support the show: https://www.frankmottek.com See omnystudio.com/listener for privacy information.

Another week for the record books on Wall Street with the latest coronavirus vaccine news sending the Dow up to its first record high close since the vicious bear market sell off at the start of the pandemic. After closing just below 30K on Monday, stocks ended the volatile week mostly lower as alarming coronavirus case numbers prompted new business restrictions including a 10pm to 5am curfew in California at the start of Thanksgiving week. Many restaurant owners are outraged. The latest discussed with Chef Wolfgang Puck, creator of a global restaurant empire including Spago, Cut, Chinois and Wolfgang Puck Catering. The job picture improves dramatically in Los Angeles since the pandemic shutdowns early in the year. The latest on the L.A. economy discussed with Bill Allen, President/CEO, LAEDC. www.LAEDC.org  The latest on the markets and the economy with Art Hogan, Chief Market Strategist, National Securities and Kevin O'Leary, a.k.a. Mr. Wonderful on TV's Shark Tank, Chairman of O'Shares ETFs and Beanstox.  Support the show: https://www.frankmottek.com See omnystudio.com/listener for privacy information.

What will the meetings and events F&B experience look like after the COVID-19 shutdown ends? Meetings Today’s Tyler Davidson sat down with Mary Cline, regional director, catering sales-East Coast for Wolfgang Puck Catering to get an idea of what the meetings cuisine scene will look like when we all start meeting face-to-face again. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Hosts: David Adler, Claire Hoffman Guest: Stephanie Edens In this episode of GatherGeeks, BizBash chairman and founder David Adler and west coast editor Claire Hoffman chat about all-things awards season, from the rise in plant-based catering to the hottest design trends and most anticipated Oscars parties. They also hear from Stephanie Edens, the senior vice president of national sales for Wolfgang Puck Catering, who teases the menu for this year's Oscars Governors Ball—an event that the company has been catering for 26 consecutive years—sharing why the menu will be more playful this year. Edens also discusses the hottest trends she's seeing in the event catering world, how the company deals with dietary restrictions, tips for catering a large-scale event without sacrificing quality, and much more. Download or subscribe to the show at bizbash.com/gathergeeks. Running time: 35:58.

Welcome to Take 5 with Rick, with our host Compass Group COO Rick Post, and his special guest Tracy Vessillo, President of Wolfgang Puck Catering. In this episode, we discussed how catering is revolutionizing the industry, take a look ahead at 2020 and share ways these emerging trends apply across all lines of business.

A native of Atlanta, GA, Chef AV found her calling as a private chef while studying the world of culinary arts. In 2005, AV joined Wolfgang Puck Catering as a Sous Chef who quickly became an important asset to the company, bringing her elegant palate, creativity, and LOVE to everything she touched. In 2018, she created her signature cooking style catering company called InHempZion. InHempZion, focuses on providing flavorful experiences that resonate with every bite! Ask Av about her food philosophy and she will tell you, “Food can Heal you, and Food can Kill you. It’s all about how you prepare your meals and eat in moderation. Visit online http://inhempzion.com/ T.E.A Time on LouddMouthradio.com reaches listeners online on 100+ multiple dynamic podcast reaching over 250 million+ active monthly listeners & 7 million in car dashboards. Organa Kannalytics: Southeast 2019 Hemp & Medical Cannabis Convention July 18-19 2019 Get Tickets https://www.organakannalytics.com/tickets

Frank and Sonya explore a day in the life of Executive Chef Tom Blundell, who oversees Wolfgang Puck Catering and the Food Section at the Newseum.

Frank and Sonya go behind the scenes with Wolfgang Puck Catering to talk crab cakes, “party-vators,” and memorable special events at the Newseum.