Dossier
Spago
Coverage of Spago in the Nexus archive.
- I interviewed Wolfgang Puck for a school project when I was 10. Now I run his kitchen at Spago.
Ari Rosenson first interviewed Wolfgang Puck at Spago when he was 10 for a school project. After this experience, he began working with Puck and spent time being taught skills like making omelets and pizzas. He now serves as the vice president of food and beverage for the LA and Maui operations at Wolfgang Puck Fine Dining Group.
- I'm Wolfgang Puck. My days run on espresso and optimism, and I end my nights in my restaurants — here's a day in my life.
Wolfgang Puck, a chef based in Los Angeles, describes his daily routine centered on espresso, walks, and managing his global restaurant empire, which includes over 100 eateries across locations like Beverly Hills, Las Vegas, London, and Shanghai. He emphasizes hands-on involvement in his restaurants, including tasting food and engaging with guests.