Chef Wolfgang Puck is one of the most well-known chefs in the world. With his multiple restaurants, cookbooks, signature products, and cooking shows, he has appeared numerous times on television and in printed materials. Chinois on Main opened in 1983 and boldly introduced Asian fusion to the United States, combining fresh California ingredients with Asian flavors and French techniques. Chinois on Main has remained one of the top restaurants in the country for almost 40 years.
Chinois’ signature chicken salad is a classic and a fan favorite of many guests. Another delicious appetizer is the lobster egg roll. Although Chef Puck hails from Austria, the duck fried rice is considered authentic and delicious. Shanghai Lobster takes a whole cooked lobster and combines it with a special Chinois curry sauce and seasoned rice. Or try the short ribs with wasabi mash. So delicious! If you are with a group, finish with the dessert tray which may contain chocolate fondant cake, apple spring roll, and cheesecake. You will not leave hungry and, as many have said, will declare Chinois on Main one of the best restaurants you have ever been to.
Chinois on Main closed its doors according to COVID-19 restrictions but is once again open for dine-in on a limited basis. While restrictions existed, the restaurant remained open for takeout and delivery via Door Dash, Postmates or Uber Eats. Restaurant hours are limited to Wednesday through Sunday from 5:30 pm to 800 p.m. The dining room has been moved outside and is decorated with barriers to keep the street noise out.
- Multiple Cookbooks
Phone: (310) 392-9025
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.