Wolfgang Puck Quotes

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I learned more from the one restaurant that didn't work than from all the ones that were successes.

I grew up in Austria, and for me real comfort food is Wiener Schnitzel. Wiener Schnitzel and mashed potatoes because it reminds me of my youth... It reminds me when I grow up and it feels very comforting.

The most important thing for me is to really buy the best ingredient.

Everybody has to put purees underneath everything now. It's like people think we need the steak, and then we need some baby food with it.

One thing I always say is being a great chef today is not enough - you have to be a great businessman.

I like to be firm. But it is easier to be nice than to be nasty.

I believe that London is the most exciting food city in Europe.

I like Dover sole. It's always one of my favorites. I like it when I'm in England. I eat it every day almost. I think it's probably one of my favorite fish.

A lot of restaurants serve good food, but they don't have very good service.

I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.

You see fewer and fewer chefs who are really big - most stay in shape.

I always tell people that they are really the critics. If people come three times a week to your restaurant they are the ones who find something they really love.

Italian food is all about ingredients and it's not fussy and it's not fancy.

I think the time of the formal dinners is over.

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