Quick Facts of
- First NameWolfgang
- Last NamePuck
- Date of Birth07 August, 1949
- Net Worth$ 90 million
- Age72 Years
- Height5 Feet 8 inch
Wolfgang Puck, an Austrian-American chef & restaurateur is considered one of the richest chefs in the world. Pucks’ company Wolfgang Puck Companies encompasses over 20 fine dining restaurants among the top 40 Restaurants in the U.S.
Ever since the chef opened his first restaurant Spago in 1982, his success has barely got a halt. The 2-time James Beard Foundation Award for Outstanding Chef of the Year winner Wolfgang owns a net worth of $90 million.
Way To Million Dollars Fortune: Flagship With Restaurant ‘Spago’
Puck initially learned cooking from his mother, a pastry chef & later trained under Raymond Thuilier at L’Oustau de Baumanière in Les Baux-de-Provence, at Hôtel de Paris in Monaco, and at Maxim’s Paris, Wolfgang rose.
Later, in 1973 at the age of 24, he moved to Indianapolis & worked at the restaurant La Tour for 2 years (1973- 1975) before moving to Los Angeles & became an elite chef and part-owner of Ma Maison restaurant.
Just a year after, Wolfgang released his first cookbook Modern French Cooking for the American Kitchen (1981), he opened his first restaurant Spago in 1982 at West Hollywood on the Sunset Stripstant.
Not only, his venture hit an instant success, but he also became a culinary phenomenon with Wolfgang’s signature dish House Smoked Salmon Pizza.
Ever since the Austrian-American has opened a chain of restaurants all over the United States & founded companies to manage his franchise: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.
According to Celebrity Net Worth, the 70-year-old chef has an estimated net worth of $90 million as of November 2019. Moreover, he aided in additional revenue through his 7 cookbooks.
As per The Richest, Wolfgang is the 3rd richest chef in 2019, behind Jamie Oliver (owns $400 million) and Gordon Ramsay ($220 million).
Restaurateur & Author: How Much Wolfgang Puck Earns?
Online sources cite that Puck earns around $22 million per year through his culinary ventures. In 2007, Forbes listed his revenue to be $14 million.
Seems as per data from The Richest, over the years, the chef’s income along with fame & success is running on the fast track.
As reported, a cashier in Wolfgang Puck’s franchise earns $15,000 annually while a Pastry cook can sum up to $54,774 per year.
Apart from being the owner of franchise restaurants, Wolfgang also made considerable sum through cookbooks, totals 7, the most being Wolfgang Puck Makes it Healthy (2014).
Check out the list of his books:
- Modern French Cooking for the American Kitchen (1980)
- The Wolfgang Puck Cookbook (1986)
- Adventures in the Kitchen with Wolfgang Puck (1991)
- Pizza, Pasta, and More (2000)
- Live, Love, Eat (2002)
- Wolfgang Puck Makes it Easy (2004)
Moreover, the 5 ft. 8 inches tall cuisine veteran made many TV appearances too. He appeared in Iron Chef America: Battle of the Masters & had the Emmy-winning show ‘Cooking Class with Wolfgang Puck’ on The Food Network for 5 seasons.
Cooking Empire: Ownership Over 20 Restaurants
After Wolfgang Puck opened his first restaurant ‘Spago’ in 1982, it soon became a sensation for food enthusiasts with Puck’s signature cuisine pizzas topped with smoked salmon and caviar, and Sonoma baby lamb with braised greens and rosemary.
Moreover, his second restaurant ‘Chinois on Main’ (opened in 1983) in Santa Monica gave additional remarks to his dishes; Wolfgang’s fusion of Asian flavors with French and California-based cuisine set a trademark.
Later in 1989, Puck opened his third restaurant ‘Postrio’ in the Prescott Hotel off San Francisco’s Union Square. His fourth restaurant Granita, seafood-based in Malibu ran for 14 years (1991-2005).
Reportedly in 1997, the Austrian-American restaurateur moved his restaurant flagship ‘Spago’ on Canon Drive in Beverly Hills, after 15 years in West Hollywood.
Moreover, he opened another ‘Spago’ restaurant in the Forum Shops at Caesars in 1992, followed by openings of 6 restaurants in Las Vegas.
With his company Wolfgang Puck Fine Dining Group, the chef & restaurateur went on to open many restaurants since 2001 across the United States.
In 2010, his franchise turned international after opening CUT, a contemporary steakhouse at Marina Bay Sands in Singapore followed by first European venture CUT in London in September 2011.
Wolfgang Puck Catering (WPC) and Wolfgang Puck Worldwide Inc.
With the establishment of the WPC, the company now specializes in managing high-profile events including the annual Governors Ball Music Festival & operates L.A. LIVE, Sony Pictures Studios, NBCUniversal Studios and Perot Museum of Nature and Science.
Puck’s another company Wolfgang Puck Worldwide, Inc oversees consumer products, Wolfgang Puck packaged food and beverages, book publishing and merchandising products.
Lives With Third Wife In Bel Air Mansion
Currently, the Spago founder lives in his 1930s Mediterranean villa in Bel Air, spread on 12,269-square-foot with his third wife Gelila Assefa, a fashion designer.
Wolfgang bought the 8 bedrooms & 11 bathrooms property in October 2013 for $14 million from Hyatt Hotels heir Anthony “Tony” Pritzker.
Back in August 2015, the millionaire chef & restaurateur and his wife Gelila put their Beverly Hills mansion for sale asking $8.495 million. He had bought the 6,025 square feet property featuring 5 bedrooms & 6.5 bathrooms in June 2003 for $3.675 million.
However, the sales report on the Beverly Hills mini-mansion is yet to be out.
Sources report that Puck owns cars like Cadillac Escalade & GMC; his first car was a 1974 Cadillac Coupe de Ville. Further reports on his rides are yet to be out.
Donations And Charity Works
Wolfgang Puck is an active charity worker & makes massive donations. In 1982, he co-founded Puck-Lazaroff Charitable Foundation & supports American Wine & Food Festival that benefits Meals on Wheels.
Reportedly, Puck’s foundation has made a total of $15 million in funds so far.
The Honorary Chair Chef of Five Star Sensation, Wolfgang, supports The Ireland Cancer Foundation of University Hospitals & aims to help $10 million in fundraising in every 2 years.