In which country was the celebrity chef Wolfgang Puck brn?
"Marco Krainer Marco Krainer (Marco Wolfgang Krainer) (born October 4, 1981 in Linz, Upper Austria) is an Austrian specialty chef who, among other things, works as a TV and Radio chef. Krainer grew up in Carinthia, Austria's most southern province, where he also currently resides. In Carinthia, he attended the Culinary and Tourism Technical College in Oberwollanig by Villach, the same institution his colleague, Wolfgang Puck attended, who has become one of the most famous chefs in the United States. Early on, Krainer became interested in public broadcast programs, which dealt with nutrition issues, particularly “Hobbythek” in the German Broadcast"
"Bay Sands, Singapore was awarded a Michelin Star. On April 26, 2017, Puck received a star on the Hollywood Walk of Fame, for his work in the TV industry, located at 6801 Hollywood Boulevard. On May 20, 2017, Puck was named the International Foodservice Manufacturers Association (IFMA) 2017 Gold Plate Winner. Wolfgang Puck restaurants, catering services, cookbooks and licensed products are handled by Wolfgang Puck Companies, with three divisions: ""Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering,"" and ""Wolfgang Puck Worldwide, Inc."" Wolfgang Puck Wolfgang Johannes Puck (né Topfschnig; born July 8, 1949) is an Austrian-born American celebrity chef, restaurateur,"
"bring $10 million to support The Ireland Cancer Foundation of University Hospitals. Wolfgang Puck's signature dish at his original restaurant, Spago, is House Smoked Salmon Pizza. Wolfgang Puck married Barbara Lazaroff in 1983 and had two children together. They were divorced in 2003. Barbara Lazaroff continues to play a key role in his restaurants and has been instrumental in their interior design. She is listed by the company as co-founder. In 2007 he married designer Gelila Assefa in Capri, Italy. They currently live in Los Angeles and have four sons: Cameron, Byron, Oliver and Alexander. Puck's favorite food is macarons."
"cuisine fused with many ethnic and globalized elements in his ""Feast of Sunlight"" cookbook in 1988. California became swept up in the movement, then seemingly started to lead the trend itself, in, for example, the popular restaurant Chez Panisse in Berkeley. Examples of the Chez Panisse phenomenon, chefs who embraced a new globalized cuisine, were celebrity chefs like Jeremiah Tower and Wolfgang Puck, both former colleagues at the restaurant. Puck went on to describe his belief in contemporary, new style American cuisine in the introduction to ""The Wolfgang Puck Cookbook"": Another major breakthrough, whose originators were once thought to be"
"1991, Puck opened his fourth restaurant, Granita, a seafood restaurant in Malibu, California. The restaurant was later closed in 2005. Since 2003, Puck's recipes have been syndicated worldwide to newspapers and websites by Tribune Content Agency Wolfgang Puck is active in philanthropic endeavors and charitable organizations. He co-founded the Puck-Lazaroff Charitable Foundation in 1982. The foundation supports the annual American Wine & Food Festival which benefits Meals on Wheels; it has raised more than $15 million since its inception. Puck is The Honorary Chair Chef of the ""Five Star Sensation"" benefit in Cleveland, Ohio, which, every two years, helps to"
"at Hôtel de Paris in Monaco, and at Maxim's Paris before moving to the United States in 1973 at age 24. After two years at La Tour in Indianapolis, Puck moved to Los Angeles to become chef and part owner of Ma Maison restaurant. Following the 1981 publication of his first cookbook, ""Modern French Cooking for the American Kitchen"" which was based on his Ma Maison recipes, Puck and Barbara Lazaroff opened the restaurant Spago on the Sunset Strip in 1982. Fifteen years later, in 1997, Puck and Lazaroff moved the award-winning Spago to Beverly Hills. It has been recognized"
"as one of the Top 40 Restaurants in the U.S. since 2004. His success enabled him to launch the Wolfgang Puck Companies which includes the Wolfgang Puck Fine Dining Group, Wolfgang Puck Worldwide, Inc. and Wolfgang Puck Catering. The Wolfgang Puck Companies encompass over 20 fine dining restaurants, among the top 40 Restaurants in the U.S., premium catering services, more than 80 Wolfgang Puck Express operations, and kitchen and food merchandise, including cookbooks, canned foods, and coffee products. He is the official caterer for the Academy Awards Governors Ball, and has parlayed his celebrity into acting; his credits include ""Frasier"","
"Poland, three in the United Arab Emirates, two in Brazil, two in Denmark, three in Estonia, two in Chile, two in Luxembourg, two in Saudi Arabia, two in Serbia, two in Taiwan and two in Ukraine. Vapiano had a presence of one restaurant each in Azerbaijan, Bahrain, Bosnia-Herzegovina, Czech Republic, Egypt, Finland, Scotland, Qatar, Kuwait, Lithuania, Norway, Colombia and South Korea. In February 2013, the Food, Beverages and Catering Union (""Gewerkschaft Nahrung-Genuss-Gaststätten"") filed criminal charges with the District Attorney's Office of Bochum, because Vapiano was alleged to have severely obstructed the election of a work council for a Bochum restaurant."
"at several restaurants in San Francisco by the mid-1970s. He gained a reputation as an experimental pizza maker, which often made him popular with his customers, but sometimes clashed with the ideas of the owners of the restaurants in which he worked. LaDou was working at a restaurant called Prego, when he was discovered by chef Wolfgang Puck, who was eating at the restaurant. Puck ordered one of LaDou's pizzas, which was topped with ricotta cheese, red peppers, pâté and mustard and immediately offered him a job at his Spago restaurant in Los Angeles, which at the time was not"
"were hosted by Amanda Puck, who is Wolfgang Puck's former sister-in-law. In October 2003, Amanda Puck was replaced with Alpana Singh, who has worked as a sommelier at Chicago's Everest restaurant and as the Director of Wine and Spirits for Lettuce Entertain You Enterprises. In 2013, Singh stepped down and was replaced by Catherine De Orio, a food writer and former lawyer. The San Francisco version is hosted by wine consultant and author Leslie Sbrocco. The Miami version is hosted by chef Michelle Bernstein. The Kansas City version is hosted by wine consultant and author Doug Frost. The Phoenix version"
"original 1920s-era house would be too costly. They let their lease on the location expire. Two additional locations opened at Four Seasons Resort Maui, in Hawaii (in 2001); and in the Ritz-Carlton Bachelor Gulch, in Avon, Colorado (which closed in 2016). Spago opened its first location outside of the United States in Istanbul, Turkey, at the St. Regis Hotel in 2015. The Spago location in Las Vegas at the Forum Shops relocated to Bellagio Las Vegas in spring 2018. Spago Spago is the name given to the four Wolfgang Puck flagship restaurants, known for serving California cuisine. Spago is Puck's"
"Spago Spago is the name given to the four Wolfgang Puck flagship restaurants, known for serving California cuisine. Spago is Puck's first restaurant venture. The first Spago location opened in 1982, on the Sunset Strip in West Hollywood, California. The second Spago restaurant opened at The Forum Shops at Caesars Palace, on the Las Vegas Strip in 1992. It was closed in 2017 and re-located to Bellagio in 2018. In 1997, Wolfgang Puck opened a third location on Canon Drive in Beverly Hills. The original Spago Hollywood remained open until 2001 when Wolfgang Puck and his partners determined renovating the"
"by Wolfgang Puck and assisted Hugh Carpenter in Northern California with his fusion cookbook. He returned to Israel in 1994 realizing that, ""despite all my training, I am above all an Israeli chef—that couscous, olive oil, and goat cheese are the ingredients closest to my heart"". Back in Israel, Komarovsky decided to enter the bread-making business and introduce San Francisco sourdough to his native country. He returned to Paris to study under Lionel Poilâne and then returned to California to intern in the Acme Bread Company and Metropolis Bakery in Berkeley. In 1996 he and his business partner, Ilan Rom,"
"and has traveled there extensively, very emphatically overcomes these prejudices. Krainer's primary focus is on the US-American, Austrian, Italian and Asian cuisine. Because of his partiality to pumpkins, he had his own Hobbythek pumpkin program filmed in Krainer's private pumpkin patch in Austria. Marco Krainer Marco Krainer (Marco Wolfgang Krainer) (born October 4, 1981 in Linz, Upper Austria) is an Austrian specialty chef who, among other things, works as a TV and Radio chef. Krainer grew up in Carinthia, Austria's most southern province, where he also currently resides. In Carinthia, he attended the Culinary and Tourism Technical College in Oberwollanig"
"in terms of simple kitchens and high-priced restaurants. The area of fine dining restaurants is also covered with a wide penetration of (television) celebrity chefs like for example: Jamie Oliver (2x Jamie's Italian), Wolfgang Puck (CUT), Mario Batali (Osteria Mozza), David Myers (Adrift), Gordon Ramsay (Bread Street Kitchen). Most of them are located at Marina Bay Sands. Singapore has a burgeoning street food scene. It was introduced to the country by immigrants from India, Malaysia and China. Cuisine from their native countries was sold by them on the streets to other immigrants seeking a familiar taste. Street food is now"
"pizza oven when it opened in 1935. After traveling to Italy, Waters decided to make an open kitchen featuring a Tomasso's-style pizza oven the focus of the new cafe she was opening above her main dining room. Although prepared in classic fashion, her chefs added exotic fine ingredients to their single-serving pizzas and calzones, such as goat cheese and duck sausage. Her cafe, and its pizzas in particular, were an instant success, attracting wide attention among food critics. Wolfgang Puck, in 1980 and 1981, was preparing to open the restaurant that would make him famous, Spago, in West Hollywood, California."
"and the Hard Rock Cafe. Both Wolfgang Puck and California Pizza Kitchen were instrumental in turning California-style pizza from a gourmet food trend to a mass consumer food product. Based on the success of his pizzas and his status as a celebrity chef, Puck opened a series of restaurants, ranging from high end clones of Spago, to convenience chains for airports and mall food courts. California Pizza Kitchen grew to 200 outlets. Both introduced frozen pizzas, but after an early success Puck's supermarket lines were overtaken by CPK's, which are backed by Kraft foods. California-style pizza California-style pizza (also known"
"often acquired daily at farmers markets. Menus are changed to accommodate the availability of ingredients in season. Some restaurants create a new menu daily. California chef Wolfgang Puck is known as one of the pioneers of fusion cuisine, popularizing such dishes as Chinese chicken salad at the restaurant Ma Maison in Los Angeles. His restaurant ""Chinois"" in Santa Monica was named after the term attributed to Richard Wing, who in the 1960s combined French and Chinese cooking at the former Imperial Dynasty restaurant in Hanford, California. California-style pizza focuses on non-traditional pizza ingredients, such as fresh produce and barbecued meats."
"Hungary, Iceland, Italy, Japan, Kazakhstan, Lithuania, Mexico, Mozambique, Netherlands, New Zealand, Nicaragua, Norway, Poland, Portugal, Romania, Russia, Rwanda, Singapore, Slovakia, Slovenia, Spain, Sweden, Switzerland, Thailand, Ukraine, Venezuela and USA. Pop-up restaurant Pop-up restaurants, also called supper clubs, are temporary restaurants. These restaurants often operate from a private home, former factory or similar space, and during festivals. Pop-up restaurants have been popular since the 2000s in Britain and Australia but they are not a new phenomenon. Pop-up restaurants have existed in the United States and Cuba. Diners typically make use of social media, such as the blogosphere and Twitter, to follow"
"his last film, citing market failures and funding difficulties. Following his retirement from filmmaking, Boll entered the restaurant industry. His desire to become a restaurateur came from his own love of fine dining – he claims to have visited 120 Michelin-starred restaurants within a span of 10 years, and has made a short video series of restaurant reviews. In 2015, Boll opened the Bauhaus Restaurant in Vancouver, British Columbia, after noting a lack of German cuisine in the city. He hired Stefan Hartmann as executive chef, who earned a Michelin star for his own Hartmanns Restaurant in Berlin. Hartmann resigned"
"Vincent Klink Vincent Klink (born 29 January 1949 in Gießen) is a German chef, restaurateur, author and publisher of culinary literature, jazz musician and media personality known for his food-focused television shows. In 2014, Klink received the Order of Merit of Baden-Württemberg. Klink was founder member of the Deutsche Akademie für Kulinaristik, which takes care of the scientific exploration of the culinary art and customs. Supporting quality food, Klink participated in the Internet-initiative against Genetically modified food. After receiving his master craftsman diploma in 1974, Klink and his wife Elisabeth opened their first restaurant, the Postillon in Schwäbisch Gmünd. By"
"than an hour before firemen could free them from the wreckage, they were all declared dead at hospital. More than 50 other people were also injured in the accident. The pair were in Asia at the invitation of the Mandarin Oriental Hotel where they were to cook a series of private meals alongside Heston Blumenthal. Magnus Lindgren (chef) Carl Magnus Lindgren (April 4, 1982 – November 19, 2012) was a Swedish chef. Lindgren was a senior chef at celebrity chef Heston Blumenthal’s flagship restaurant The Fat Duck, the Michelin-starred restaurant in Bray, Berkshire. Lindgren died in November 2012 in a"
"2010 to 2014 he held the position of Chef de Cuisine at the Hong Kong Jockey Clubs Derby Restaurant. and Bar in Hong Kong SAR. Eyck returned 2014 in the capacity of Culinary Director to the andels hotel Berlin with its skykitchen restaurant, gaining 1* Michelin the same year. After that he was the Chef de Cuisine at the Adlon in Berlin Germany for a short period of time. Currently he is the Culinary Director at the Square Nine Hotel in Belgrade Serbia, a small luxury five star hotel and member of the Leading Hotels of the World. The French"
"Panisse restaurant in 1971 in Berkeley, California, has contributed significantly to the concept of California Cuisine. About the same time, in Yountville in the Napa Valley, Sally Schmitt began serving single-menu monthly dinners that emphasized local ingredients, continuing the concept when she and her husband Don opened The French Laundry in 1978. In Los Angeles, Wolfgang Puck was also an early pioneer of California cuisine; starting with his work at Patrick Terrail’s Ma Maison, and further work with Ed LaDou on California-style pizza at Spago and Asian fusion at Chinois on Main. Daniel Patterson, a more modern proponent of the"
"Bouch"" as a Judge in a reality TV show Five star chef. In October 2017 it was announced that Leung is opening a Spanish restaurant called Plato 86 and a Peking duck diner called The Forbidden Duck in Hong Kong. In April 2018, Leung will extend his success of his Hong Kong Restaurant 'Forbidden Duck' to open up in Singapore. He is also set to debut his first book titled My Hong Kong. Leung is married to Abby Wong, and has a daughterand son-in-law Alvin Leung Alvin King Lon Leung (; born 1961), is a Hong Kong chef who holds"
"renamed this restaurant to &moshik in January 2018. Roth used to go frequently to Alsace, to work together with chef Jean Georges Klein, chef and owner of restaurant L'Arnsbourg in Alsace, France, and some of the dishes in both restaurants are similar. The preparation of the food combined classical and Molecular gastronomy techniques. Roth participated as one of the three judges of the Israeli reality show Game of Chefs. Moshik Roth Moshik Roth () is an Israeli-Dutch chef and is head chef of restaurant &Moshik in Amsterdam, the Netherlands, which holds two Michelin stars. Born in 1972 in Haifa to"
"Eckart Witzigmann Eckart Witzigmann is an Austrian chef. After his chef-apprenticeship in the Hotel Straubinger in Bad Gastein (1957–60), Witzigmann moved on to numerous positions in prestigious restaurants around the world, among others as a student of Paul Bocuse in Lyon, France. His work in Germany began in 1970 at the Munich restaurant ""Tantris"" designed by the architect Justus Dahinden. On 19 November 1978, he became the first German-speaking chef (and the third, outside France) to receive the esteemed three stars from the French Michelin Guide for his Munich restaurant ""Aubergine"" which he had opened one year previously. In 1994,"
"literature readings featuring Klink's books as well as an album production, also produced in collaboration with Bebelaar. They participated in festivals like the Cologne-based Lit.Cologne or the Baden-Württembergische Literaturtage. Their joint production"" Stupor Mundi "" (dml-records in 2015. Vincent Klink, Patrick Bebelaar, Michel Godard, Gavino Murgia and Carlo Rizzo were awarded the German Record Critics' Award, an annual German prize presented for achievement in recorded music. Vincent Klink Vincent Klink (born 29 January 1949 in Gießen) is a German chef, restaurateur, author and publisher of culinary literature, jazz musician and media personality known for his food-focused television shows. In 2014,"
"Germany,UK, Poland, and Russia, and in areas with dense Asian populations. Television shows featuring Vietnamese food have increased in popularity. Luke Nguyen from Australia currently features a television show, ""Luke Nguyen's Vietnam"", dedicated on showcasing and instructing how to cook Vietnamese dishes. On ""The Great Food Truck Race"", a Vietnamese sandwich truck called Nom Nom Truck received the most money in the first five episodes. Anthony Bourdain wrote: You don’t have to go looking for great food in Vietnam. Great food finds you. It’s everywhere. In restaurants, cafes, little storefronts, in the streets; carried in makeshift portable kitchens on yokes"
"the Isle of Capri, Italy. Apuzzo began his formal culinary education while working in a bakery in his home town of Anacapri at the early age of seven. At fourteen, he left Capri to travel to Germany, Switzerland, England and South America to further his culinary training in some of the best hotels in Europe and abroad. After working 35 years in kitchens all over the world under some of the finest, most respected chefs, Apuzzo moved to Bermuda in 1973 to work at the Southampton Princess Hotel and later in Hamilton Princess Hotel. In 1975, he came to the"
"Harald Wohlfahrt Harald Wohlfahrt (born 7 November 1955 in Loffenau) is a German chef. In 2005 he was awarded the Bundesverdienstkreuz. He is frequently rated as the best German chef and among the finest chefs in Europe. Wohlfahrt's claim for fame is that his former restaurant, Schwarzwaldstube in Baiersbronn-Tonbach (Baden-Württemberg), has maintained three stars for 25 consecutive years under his leadership, a record in Germany. It was voted 35th best in the world in the Restaurant Top 50 and, in 2009, it was voted 23rd in the worlds 50 best Restaurants. Wohlfahrt is credited with training six of the other"
"for 6 months and temporarily relocating it with its entire team to Crown Towers, Melbourne, Australia. The restaurant will be called The Fat Duck for 6 months before being renamed Dinner by Heston Blumenthal. This will be the second restaurant with that name and will be Blumenthal's first restaurant outside of Britain, and his sixth in total. This temporary closure of the Bray location caused the restaurant to become ineligible for assessment for the 2016 Michelin Guide, thus losing its 3-starred status which it regained the following year. On 27 February 2009, Blumenthal closed his restaurant temporarily after a number"
"Station WDR. After an initial interview with the moderators, Jean Pütz and Sabine Fricke as well as the editorial staff, they became interested in Krainer. Shortly thereafter, in February 2002, the first invitation came from the WDR Studio in Cologne, Germany. At first, Krainer was responsible for research and development of the recipes. Later, it was decided to give him time in front of the camera as “Hobbythek-Chef”. He is busy as show-chef for meetings, presentations, food shows and cooking classes. The unusual concept of “Cooking on the Radio” became very successful. On the Austrian regional Broadcast ORF Radio Carinthia,"