One of the biggest, most glitzy nights of the year ‘The Academy Awards’, is also the most stressful for the nominated stars as they wait with bated breath to see if they’ll be taking home the golden trophy. However while the anticipation remains high to know of the winners of the night, attendees equally look forward to the piquant, memorable spread at the Oscars Governors Ball. And why shouldn’t they, for the chef to the stars ‘Wolfgang Puck’, holds the reins to the extravagant dining pleasure.
For 22 years, he’s been catering the Academy’s official after party and the veteran chef doesn’t break a sweat during the exacting time as he and his team preps to feed more than 1,500 Hollywood big shots. “Every customer, every diner is a celebrity. It’s all about providing the perfect meal and experience”, the celebrity chef shares with Weekender, as we sit down for an exclusive interview at the Four Seasons Hotel Bahrain Bay, during his second visit to Bahrain.
Wolfgang Puck, who launched three restaurants at the luxury hotel in March 2015: CUT, Blue Moon Lounge and re/Asian Cuisine, opened up about how he became the most recognizable face in the culinary world. But things weren’t always as rosy for the celebrity chef. On the verge of committing suicide when he was 14years old, after enduring hardship and abuse from the hands of his stepfather, he has come out as a survivor; a majestic standing to the fact: never give up hope. Read more:
W. Share with our readers how did your journey begin?
Wolfgang: “Growing up in Austria, I had seen my mom working as a pastry chef and I was very fond of sweets. After my apprenticeship, I worked at Hotel de Paris in Monaco, and at Maxim’s Paris before moving to the United States in 1973 at age 24.After two years at a French restaurant in Indianapolis, Puck moved to Los Angeles to become chef and part owner at Ma Maison restaurant. Following the 1981 publication of my first cookbook, Modern French Cooking for the American Kitchen, I opened my first restaurant ‘Spago’.”
W. And from hereon did Hollywood royalty start to take notice?
Wolfgang: Yes, I started to get Hollywood’s attention and I then moved forward to open a line of restaurants and cafes; opening in different states before going international in 1983 with the opening of Spago in Tokyo. Besides which, I also started ‘Wolfgang Puck Companies’, hoping to spread my incredibility, far and wide.
W. Does it become overwhelming at any point, because surely managing a business empire is very different than managing a kitchen?
Wolfgang: Yes I agree, but I absolutely can’t continue with just one thing in life. I easily get bored. And because I’m curious about different things, I venture into learning and trying new things. Like last year I was asked to write another book and I said I’ve already written 7 and decided to do something through the online platform; it’s new and different.
W. We read you are also an occasional actor? Have you really taken up some big exciting movie roles?
Wolfgang: No I’m not a sought after Hollywood megastar. I actually did some work in movies and television shows but presenting my own self. It’s good to stay in the picture a little but I don’t have an agent or anything.
W. But there must be a distinction; some Wolfgang seal that keeps all your ventures tied together?
Wolfgang: It’s all about the people in my empire. I have people working with me, who have been with me for more than 30 years now. They have stood and stayed with me. We are actually not an empire but a small family business. I just tell my colleagues to buy whatever is it that they want, but it needs to be the best. It’s like getting the taste of good clothes; once you have worn a cashmere, you can’t wear polyester after that.
W. What’s your signature dish?
Wolfgang: While my smoked salmon pizza that I created for Spago is quite popular, I believe in having variety and updating the menu every now and then. Reinventing the recipes while holding onto some signature styles is the key to survival.
W. Among your 3 restaurants in Four Seasons Hotel, Bahrain, are there any dishes you have that are based on the Bahraini culture?
Wolfgang: Our brands have a signature flavour to them. A person who has visited CUT in London can very well expect a similar menu at CUT in Bahrain. However we do use Bahraini ingredients for our signature dishes; hence the menus are similar with a little variation.
W. What’s the memorable compliment you’ve received from someone famous?
Wolfgang: While working in Ma Maison, actor ‘Orson Welles’ would visit often. In fact he would come at 11am for lunch and we wouldn’t open till 12 noon. Also I remember in 1983, there was an Economic Summit in Williamsburg and they had all the heads of States invited. I was in charge of the state dinner and when I was introduced, everyone gave me a standing ovation.
W. How often do you cook at home? Is your family your critics too?
Wolfgang: Yes they are. My wife is actually a good cook and my kids are very picky. We eat at home almost every day but we keep the menu very simple like vegetables, salad and smoked or grilled chicken. Nothing complicated or restaurant like.
W. Any advice you can give to those who wish to join and succeed in this competitive field?
Wolfgang: Patience is the key and it certainly doesn’t come overnight. It takes time to learn the craft and master it; don’t just give up, you will eventually reach there.
