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Staff post about: Wolfgang Puck Become an Author

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I learned more from the one restaurant that didn't work than from all the ones that were successes.

I love to make people happy.

What we have that a lot of other caterers don't is a lot of talented chefs.

I'm not saying that nobody else has talented people, but nobody has as many as we have.

I really believe food has to look good by itself. If you buy good, fresh green beans, you don't have to line them up in a row or anything like that. Just put them out on a nice-looking plate.

LA is really very interesting. You have a Chinese part, a Japanese part, a Vietnamese part and so on. You have Thai markets. When I started to learn about the city, I said, ‘You know, maybe our menu should represent the cultural heritage of LA.

To expand [before] would have been impossible because I was basically alone. Whether you have one restaurant or 10 or 20 or more, the most important thing is to hire enough good people.

Now we’re much better organized, and we have much better management.

I think people can walk by, and they see the menu. It’s not intimidating and the food is interesting. If they get good food, friendly service in a nice environment, people will come back and tell their friends.

Young people want to be famous before they know how to cook, before they know how to treat people, before they know what hospitality means. I stayed in France for seven years and Austria for three, so before I was a chef anywhere I was already cooking for 10 years.

Only you can judge your life. You have to live up to your own expectations.

There is no value with just one restaurant or with one person. The brand has to be bigger than the person.

What is the best part of your work?
Wolfgang Puck: The opportunity to work in the kitchen every day.

The design is really the backdrop to great food and great service. It is the happy customer who makes the ambiance of the restaurant inviting and exciting. So I always believe great food, great service and wonderful customers put into the right space, will make a successful restaurant.

I believe that Tokyo is ready for a restaurant such as ours which combines my style of cooking and Naoki's style of cooking, using the best ingredients you can find in Japan. We hope to be very successful in Roppongi Hills and to use this restaurant as the springboard for expansion in Japan and other countries in Asia.

I will educate myself about new ingredients we can find at the vegetable market, or the fish market. Also, to go to exciting Japanese restaurants, visit some shrines and temples and hopefully still see a few cherry blossoms.

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