Born in Carinthia, Austria, Chef Wolfgang Puck learned to love cooking from a very young age from his mother who was a successful pastry chef. He completed his training in Monaco and moved to the United States at the age of 24, working at La Tour in Indianapolis before moving to Los Angeles, where he has remained. Throughout the years, Chef Wolfgang Puck has become one of the most accomplished and respected Chefs and Restaurateurs of the culinary scene. He has launched the Wolfgang Puck Companies which encompasses more than 20 fine dining restaurants, catering services, Wolfgang Express locations, and countless cookbooks and television appearances. It is impossible to not recognize his name or know of his accomplishments.
Established in 2008, CUT Las Vegas, located in the Palazzo Las Vegas hotel is one of the most highly coveted restaurants in Las Vegas. CUT Las Vegas believes in offering only the finest meat selections, cooking them in a simple way, and presenting them beautifully. When entering the restaurant, one can expect exceptional service from start to finish. The ambiance is the epitome of what one would expect from a Las Vegas steakhouse, sleek and modern, with colors of white and silver, striped rugs, and walls of mirrors. You will most likely have two servers for your table, one who will take your order, and one who will bring over trays of different meat cuts, explaining the differences and showing the marbling of each. While there is no bad decision, the Japanese Wagyu is of course one of the best options on the menu. However, you cannot go wrong with the American Wagyu, or any of the Filets. Bear in mind, that for many of these cuts of meat you will want to share as the portions are much too large for one. Expect the traditional sides one would normally see at any Wolfgang Puck steakhouse; the Macaroni and Cheese and the Brussels Sprouts are clear staples that are enjoyed by all. Make sure you leave room (which will be hard) for one of the many delicious desserts on the menu such as the Vanilla Mascarpone Crème Brulee, or the classic Banana Cream Pie.
- James Beard; Lifetime Achievement, 2012
- Culinary Hall of Fame, 2013
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.