Wolfgang Puck was born in Sankt Veit an der Glan, Austria. His culinary training began at age 14 in the kitchen of an Austrian hotel. He then went to France, where he spent his early culinary years working in some of the most esteemed restaurants, including the Michelin starred L’Oustau de Baumanière in Provence. Wolfgang left Europe at 24 years old and quickly gained the recognition of American diners and critics alike. Wolfgang opened his first restaurant, Spago, in 1982 in Los Angeles, California, where he focused on California-based cuisine. Spago won the prestigious James Beard Foundation award for Outstanding Restaurant in 1994, and was awarded two Michelin stars, one in 2008 and another in 2009. Wolfgang’s restaurant CUT in Beverly Hills was also awarded a Michelin star, in 2007. CUT at Marina Bay Sands, Singapore, was awarded a Michelin star in 2016