You probably know Wolfgang Puck for his numerous restaurants often filled with famous guests such as the Obamas and Sir Elton John, his empire including saucepans and cookbooks, or perhaps for one of his more notorious restaurants, like Spago in Los Angeles. Now, the Austrian-born chef just opened his 26th fine-dining establishment in London, his first in Europe.
Puck, 62, opened his first restaurant, Spago, almost three decades ago when his ambition was to bring French haute cuisine to the American market. Now Puck wants to turn the tables a bit and bring Americanized European food back to Europe. The restaurant, Cut at 45 Park Lane in London, will have lunch portions that are smaller and there will be more greens and seafood, according to the restaurant’s director, Loyd Loudy. There is some anticipated skepticism due to the overwhelming presence of French restaurants already in London, however it’s safe to assume Puck will give them a run for their money.
Loudy said, “Wolfgang loves the fish and seafood. It is much better than he can get in Los Angeles.” Puck’s menus typically feature his crab and lobster “Louis” over the past 20 years, however for the first time, the London restaurant will feature crab from Dorset.
Puck learned cooking from his mother, an occasional pastry chef, before he started an apprenticeship at Hotel de Paris in Monaco. Puck moved to the U.S. in 1973 and eventually moved to Los Angeles to expand his empire.
Spago was opened in 1981 following the publication of his first cookbook, Modern French Cooking for the American Kitchen.
Loudy says that Puck has wanted to open something up in London for years but there just never seemed to be the right mix. He always had his eye on opening a restaurant in a hotel.
Cut at 45 Park Lane now offers 15 cuts of steak and a huge tasting menu. The head chef, David McIntyre, has worked with Puck for 13 years, and has relocated from the Beverly Hills restaurant. In case you’re planning a visit to the new place, be warned: for the next few weeks, the restaurant’s 70 seats are already highly sought-after commodities so you may have to wait unless you’re lucky.
Loudy believes Cut’s unique contribution will extend beyond the extraordinary menu. “It is the philosophy of service. Wolfgang believes passionately in front of house. The way we greet people and the style of service will be more like in the U.S. and entirely new to London.”
Source: The Independent
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