As part of the Coldwell Banker Previews Inside Out Personalities Interviews that I was also featured in, the wonderful Wolfgang Puck is included. My office is next door to the fabulous Spago so it’s always a treat to run into him as I have been for almost 20 years!
There are some chefs who need no introduction. Wolfgang Puck is one of them. As one of the original celebrity chefs, Puck has spent the last four decades catering to the world’s most sophisticated palates. Known for changing the way Americans cook and eat with his mix of formal French techniques and Asian- and California-influenced aesthetics, Puck began his fine dining empire in 1982 with L.A.’s Spago. Since that time, he’s opened 101 restaurants around the world from Singapore to London. He also helped change the culinary culture of cities like Las Vegas, where he was the first star chef to create a contemporary, fine dining restaurant. “He’s like the Steven Spielberg or James Cameron of restaurants,” French chef Ludo Lefebvre told the New York Times in 2012. And Puck has the awards to match: he earned the James Beard Foundation Lifetime Achievement Award in 2012 and was inducted into the Culinary Hall of Fame this year.
As gastronomy greatness descends upon Aspen this month for the Food & Wine Classic, Previews Inside Out thought it was the perfect time to sit down with the reigning master chef himself to talk food, wine, dream kitchens and the perfect summer pairings.
PIO: You have been credited for changing the way Americans cook and eat. Which one of your signature dishes is the best example of this?
Wolfgang Puck: To me, cooking is an evolution. Sure, there were dishes like our smoked salmon pizza, our Peking Duck, the chopped Chino Vegetable Salad and so many more. But I really like to create new dishes all of the time. I believe the best example is looking at the big picture of dishes we did. From going to the farmers’ market and the fish market, to introducing fresh products grown in our own backyards, to presenting people with an all-American menu where people could be proud of what we have—these are the big picture elements that go into my signature dishes.
PIO: What has been the most significant change you’ve seen in the food revolution over the last four decades?
WP: The biggest change over the last three or four decades is that cooking has become a very fine profession. In the old times, nobody knew who the chef was in a restaurant—it was always about the maître d’ or the front man. Now, people go to a restaurant to see and eat what the chef creates. Because of television, we have so many young, really intelligent people going into the food business; whereas years ago, they went into real estate [chuckling].
PIO: Touché! That brings us to our next question. When it comes to buying a new home, what’s your must-have feature in the kitchen?
WP: I haven’t seen a home yet with a kitchen I just loved. That’s why I’m still searching for a new home. I really would like to design my own personalized kitchen where only I can cook and then build a small kitchen for the housekeeper. And don’t forget the tennis court!
PIO: What’s your kitchen style? Do you prefer open designs or more formal designs?
WP: My kitchen would be the most beautiful place in the house, so it should be open and spacious enough that my friends and family can watch me cook and enjoy a glass of wine in the kitchen.
PIO: At home, would you say you cook more in your kitchen or outdoors on the grill?
WP: At home, I basically cook in my kitchen inside the house because it’s a lot of work to fire up and clean up my barbecue for just four people. I also use my electric grill/griddle a lot. I marinate my meat or fish and then grill it—it comes out pretty tasty. Right now, king salmon from the West Coast is available and I love to simply grill it and serve it with a perfect tomato-basil vinaigrette.
PIO: Now that summer is almost here, what are your top must-haves for great outdoor entertaining?
WP: To me, outdoor cooking is always fun. I love to cook on a real wood or charcoal fire. There’s nothing that can replace a simple burger or a whole grilled fish cooked over a wood fire.
PIO: What are some of your favorite dishes for summer?
WP: I cook much lighter dishes in the summer; lots of fish. For example, I like to prepare a simple rock cod Veracruz-style with onion, olives, capers, peppers and tomatoes, or a whole black bass roasted in the oven with tomatoes, fennel, lemon, olive oil and some chili flakes. And for dessert, I make my own version of a peach melba, where I poach white peaches in a sweet wine with a little lemon juice and then serve it with homemade vanilla ice cream, fresh raspberries and raspberry sauce. I also like to make a sweet corn succotash, which I can serve at room temperature. I always go to the farmers’ market before doing a party at home, so I know I will get the best seasonal ingredients.
PIO: Which summer wine pairings are your favorites?
WP: In the summertime, I prefer to drink Champagne. Often, I use inexpensive Champagne and make Bellinis, which seem to be everybody’s favorite. And for Sunday lunch, there’s nothing better than a chilled Rosé de Provence. I also drink a lot of Viognier. If it’s red, Pinot Noirs are my go-to wines. And I save Cabernets and Rhône varietals for the cooler fall and winter days.
PIO: Can you give us one recipe that sums up summer perfectly for you?
WP: Provençal Salmon with Tomato-Basil Sauce. It’s a quick, delicious and healthy meal your whole family can enjoy.