wolfgang puck

Nancy Silverton is a world-renowned chef, baker, author, and co-owner of Mozza Restaurant Group which operates restaurants such as Pizzeria Mozza, Osteria Mozza, Chi Spacca, and Mozza2Go. Prior to founding Mozza, Nancy owned and operated La Brea Bakery and Campanile in Los Angeles after many years working under the likes of Wolfgang Puck, Michael McCarty, and other world-class chefs.

In 2014, she won the James Beard Foundation’s Outstanding Chef Award, one of the most prestigious accolades a chef can receive.

We sat down with Nancy at her home in Los Angeles to learn all about her inspiring and unconventional journey to becoming one of the premier chefs in all of the world.

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GOOD MORNING LIVERPOOL!
Happy New Year!
Wolfgang Puck buys Al desert.
Romas is mic-less and pantless for the pod.
Bill Cosby is back. Drink up.
Ducharme is a joke machinegun.

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Actor Mark Wahlberg has moved to Las Vegas and in a recent interview on The Talk on CBS he discusses why he made the move. He wants to make Vegas a Hollywood 2.0. Hear what he has to say. Dayna attends the Bat Out of Hell musical at Paris Las Vegas and discusses what makes it a great show. Conventions are back in a big way! The Global Gaming Expo wrapped up after a successful week in Las Vegas. Mandalay Bay is starting a major convention space project. Construction of Durango Station is making some major progress. It's planned to open in 2023. The When We Were Young festival announces its 2023 lineup. Las Vegas weather is perfect right now, so outdoor events are kicking up. We attend a Tastemakers event at Venetian Las Vegas and had the chance to meet up with top chefs like Wolfgang Puck and Lorena Garcia. We also tried some really good food! In our Vegas tips segment, we discuss a new steakhouse that is coming to Henderson and a new immersive King Tut exhibit now open at the Luxor.

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Wolfgang Puck is a world-famous chef, restaurateur, actor, and a name that’s become synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. Over the last 40 years, he’s built a brand that encompasses three companies: Wolfgang Puck Fine Dining Group which includes his flagship restaurant Spago, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.

In this episode, we cover a ton of topics including his childhood growing up in Austria, how he built his hospitality empire, his thoughts on the future of restaurants, and much, much more.

Please enjoy our conversation with Wolfgang Puck!

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What would Wolfgang do? Chef Stephen Schmitt’s motto merges his culinary training with his commitment to hometown, Charlotte. Despite bearing the name of an internationally renowned chef, WP Kitchen & Bar is committed to celebrating the local community and providing their guests the opportunity to try new ingredients and dishes that they may not have yet at home. This is what motivates Chef Schmitt: continually growing and fine-tuning his craft as both a traditionally trained chef and key player in the Charlotte culinary community.

Chef Kate Williams worked under Wolfgang Puck before returning to her hometown of Detroit and finding her style of cooking–Nordic food with a little more romance– while in Copenhagen. Now she's about to open her first restaurant, Lady of the House, which Eater already named one of the most anticipated openings of the year. Kate works with local farms to spotlight the beauty of #uglyfood that would otherwise be thrown away. We talk to her about her sustainable philosophy when it comes to nose-to-tail and why everyone should grow their own food.

Later, we chat with Kimberly Chou Tsun An and Amanda Dell of Food Book Fair. A reformed journalist, Kim worked in newspapers before focusing on food (professionally, that is). Amanda is a native New Yorker with over a decade of high-end hospitality, public relations/marketing and event experience. Together, they run Food Book Fair: a part festival, part conference set at the intersection of food culture and food systems.

There are more ways than ever to be a chef today, something that's become a bit of a sub-theme this season on The Front Burner. This week, we talk to Brian Bistrong about the myriad opportunities available to chefs in 2017, something he knows intimately, having been chef de cuisine to David Bouley, owner of his own restaurant (Braeburn), chef of Wolfgang Puck's Test Kitchen, and now Corporate Executive Chef for Dean & DeLuca. Brian discusses all of these roles and as a bonus, was once executive chef of Jimmy's own restaurant The Harrison, so we tackle the unique give and take of that relationship as well.

To celebrate the 89th Academy Awards we sit down with culinary icon Chef Wolfgang Puck this week. It's his 23rd consecutive year creating the menu for the Governors Ball, the Academy of Motion Picture Arts and Sciences' official post-Oscar celebration. We also have a classic in-studio performance from the always entertaining and multi-talented Reggie Watts.

Today on All In The Industry, Shari Bayer is joined by David Alan Bernahl, the CEO and co-founder of Coastal Luxury Management. Bernahl tells us all about the rigors of organizing big events up and down the California coast. In addition to working on Pebble Beach Food & Wine and LA Beach Food & Wine, he works with Restaurant 1833 and the Cannery Row Brewing Company, both in Monterey.