Wolfgang Puck’s signature catch phrase is: “Live, love, eat!” For the past 25 years, Puck has been experiencing the sweet taste of success by doing just that. He was ranked 89th on Forbes’ Top 100 Celebrities in 2006 and has created an empire worth almost $500 million, which includes everything from restaurants to catering to frozen foods to kitchenware. If this weren’t enough to establish Puck as an icon in the culinary world, he is also the host of his own weekly cooking show and has released several cookbooks.

When Puck was asked what he would most like to be remembered for, he answered, “For passing on my knowledge on to a lot of younger people. I think that that’s really the most important thing at the end of the day.” By the time Puck’s career comes to an end, he will have indeed left a rich legacy of not only gourmet cuisine, but also strong entrepreneurial lessons. He has become one of the most successful immigrants of the 20th century whose restaurants today typically receive over 3,000 reservation requests on a daily basis. What were the factors that led to his astonishing success?

“I really believe food has to look good by itself. If you buy good, fresh green beans, you don’t have to line them up in a row or anything like that. Just put them out on a nice-looking plate. I think people can walk by, and they see the menu. It’s not intimidating and the food is interesting. If they get good food, friendly service in a nice environment, people will come back and tell their friends.

Young people want to be famous before they know how to cook, before they know how to treat people, before they know what hospitality means. I stayed in France for seven years and Austria for three, so before I was a chef anywhere I was already cooking for 10 years. 

I learned more from the one restaurant that didn’t work than from all the ones that were successes. To expand [before] would have been impossible because I was basically alone. Whether you have one restaurant or 10 or 20 or more, the most important thing is to hire enough good people. Now we’re much better organized, and we have much better management.

The design is really the backdrop to great food and great service. It is the happy customer who makes the ambiance of the restaurant inviting and exciting. So I always believe great food, great service and wonderful customers put into the right space, will make a successful restaurant. 

Only you can judge your life. You have to live up to your own expectations.”

Are you currently living up to your own expectations?

Evan Carmichael
YoungEntrepreneur.com Blog Manager

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