Concept | コンセプト

シェフ ウルフギャング・パック プロフィール

ウルフギャング・パック

1949年オーストリア生まれ。
14歳で料理の道に入り、17歳の時フランスへ。プロバンスのボウマニエー(Baumaniere)を経てモナコのオテル・ド・パリ(Hotel de Paris)やパリのマキシム(Maxim's)といった3つ星レストランで修行をした後1973年渡米。インディアナポリスのラ・トゥール(La Tour)を経て、ロサンゼルスのマ・メゾン(Ma Maison)のシェフ兼パートナーとなる。


1982年、ハリウッドのサンセット・ブルバードにスパーゴ(Spago)をオープン。竈で焼くデザイナー・ピザをはじめ、フレンチをベースにしたユニークなフュージョン料理とユニークな店舗デザインで、スパーゴとパック氏は一躍話題になる。


その後も、オリエンタルなフレーバーの色濃いシノワ・オン・メイン(Chinois on Main)、地中海料理の影響を受けたグラニタ(Granita)、サンフランシスコのプレスコットホテルにポストリオ(Postrio)と、様々なコンセプトのレストランを次々とオープンしていく。カジュアル・ダイニングにも目を向け、ウルフギャング・パック・カフェと、クイック・カジュアルのウルフギャング・パック・エクスプレスを展開、ファイン・ダイニングで知られるパック氏の料理をカジュアルな雰囲気と価格帯で提供する。また、パック独自のレシピによるハイクオリティの冷凍グルメピザやアントレ製品を、全米のスーパーマーケットで販売する。毎年恒例のアカデミー賞授賞式後のパーティーのケータリング総責任者を歴任するほか、テレビ出演や数々のチャリティ・オーガナイザーとして多忙な日々を送る。 2001年1月からフードネットワーク・チャンネルにてスタートした「ウルフギャング・パック」シリーズ(料理番組)も高視聴率を誇り、2002年にはエミー賞を受賞。アメリカ料理業界での多大な功績が認められ、レストランのアカデミー賞といわれるジェイムズ・ビアド協会による最優秀シェフ賞ほか、多数受賞している。

The Austrian-born Puck began his formal training at age 14, inspired by his mother, Maria, a hotel chef. Encouraged by a friend, Wolfgang - whose first name alone identifies him across America - left Europe in 1973 at the age of 24, having already learned his craft as a classically trained French chef in the master kitchens of three-star French restaurants, the Hotel de Paris in Monaco, Maxim's in Paris and L'Oustau de Baumaniere in Provence. His first stop in the United States was as chef at the restaurant La Tour in Indianapolis. Puck made the move to Los Angeles two years later, in 1975, and became both chef and part owner of Ma Maison, which quickly became a magnet for the rich and famous, with Puck the starring attraction. Fame and acclaim quickly followed - a combination of a dynamic personality and a culinary brilliance that bridged tradition and invention. Spago, located in West Hollywood on the Sunset Strip, was an instant success and culinary phenomenon from its opening day in 1982. Following the success of Spago, Chinois on Main opened in 1983 in Santa Monica. Puck's early exposure to Southern California's multi-cultural population intrigued him and inspired his interest in bringing the flavors and products of Koreatown, Chinatown, Thai-town, and other ethnicities into the mainstream flavors of a fine dining restaurant. He experimented with a fresh and complex menu creating an imaginative Asian-fusion cuisine. Wolfgang's third restaurant and concept, Postrio, located in the Prescott Hotel off San Francisco's Union Square, opened in 1989. Inspired by the city's multicultural influences, after over sixteen years Postrio continues to draw rave reviews in the highly competitive culinary market of San Francisco, including those from the San Francisco Examiner and Gourmet magazine. Granita, located in Malibu, opened in 1991, inspired by the colors and flavors of the Mediterranean, and mixing Wolfgang's interpretive classics from the south of France and Italy using local California ingredients. Puck also entered the casual dining arena with the opening of the Wolfgang Puck Cafes, a full-service casual dining concept. In 1994, the new Cafes garnered the Hot Concept award from Nation's Restaurant News, and in 1997, the Wolfgang Puck Grand Cafe in Orlando, Florida opened, located within Downtown Disney. Casual dining has further evolved into the Wolfgang Puck Express, a "quick-casual" concept in one of the newest and fastest growing segments of the restaurant industry, offering sophisticated fare with informal service. The Wolfgang Puck Express makes extensive use of vibrant and inviting colors in its décor and offers sophisticated fare in a quick service format. When many of Puck's customers expressed a desire to enjoy Spago-quality food at home, he launched his first line of frozen food, offering frozen desserts and quickly expanding into the manufacture of frozen pizzas and entrees. He has been honored for the past over ten years as official Chef for the post-awards celebrity banquet . Additionally, Wolfgang is actively involved in many philanthropic endeavors and charitable organizations, including his own Puck-Lazaroff Charitable Foundation. Later that year, in partnership with the Food Network and Weller/Grossman Productions, Wolfgang developed his own television show, Wolfgang Puck, which began airing in January 2001, and was awarded a Daytime Emmy for Outstanding Service Show in 1994. Wolfgang is also seen regularly on ABC's Good Morning America, sharing his latest creations on this popular morning show. He has also appeared on a multitude of television shows which have always good ratings. The prestigious Restaurant of the Year award by the James Beard Foundation was also awarded.

 
Top