Before David Chang, Gordon Ramsay, and even the late great Anthony Bourdain, there was Wolfgang Puck. The Austrian chef will forever be associated with Californian cuisine and cited as a driving force in the ingredient-focused style of modern-day fine-dining restaurants across America. Brush up on some of the legend’s greatest milestones before his documentary Wolfgang premieres on June 25, streaming on Disney+.
1. 1982: Wolfgang's First Book
Published in 1981, Wolfgang Puck’s Modern French Cooking For The American Kitchen marks the celebrity chef’s first foray into the world of culinary media. Covering basic cooking equipment, techniques, and definitions as well as recipes for classic French dishes like crème de champignons, this must-read book is an approachable expression of Puck’s tremendous experiences in the kitchen, both as a professional chef with years of training at top-tier restaurants, and as a gastronome driven by childhood memories of his grandmother’s food.
Since then, Puck has continued to author a handful of other best-selling cookbooks and star in numerous films and television shows, and he’s even nabbed an Emmy for his cooking series Wolfgang Puck, affirming his status as a celebrity chef.