Who is not familiar with famed celebrity chef, Wolfgang Puck who has risen to the United States, amassing over 20 top fine dining restaurants, over 80 Wolfgang Express locations, catering businesses, numerous cookbooks, and television appearances? Born and raised in Austria, Puck’s love of the culinary world began at a very early age when he learned to cook from his mother who was a pastry chef. He was formally trained in Paris, then moved to the United States in 1973. Puck opened his first restaurant, Spago, on the Sunset Strip in Los Angeles in 1982. Specializing in French and Californian influenced cuisine, a trip to any of Chef Wolfgang Puck’s restaurants is sure to be an experience you won’t forget.
Opened in 2001 at the Four Seasons Resort in Maui, Spago Hawaii offers California cuisine with Hawaiian influences and local flavors. The menu at Spago utilizes only the best local produce, fish, and meats and embraces the islands of Hawaii in flavor, technique, and ambience. Although the main dishes offered are fusions of California and Hawaiian cuisine, one can also expect to find some classic Wolfgang Puck dishes. From the moment you arrive, you will be in awe of the Asian inspired décor, with bright pops of color, contemporary design, and panoramic views of the ocean visible from the entire restaurant. Spago features an A La Carte Dinner Menu, allowing guests to choose what they would like to enjoy from a vast variety of options as is typical of many Wolfgang Puck restaurants. To start, you can choose from locally inspired options such as Spicy Ahi “Poke” in Sesame Miso Cones, “Island Style” Ahi Tuna Ceviche, Hawaiian Seafood Risotto, or more classic Puck dishes like House Made Pasta with Black Truffles. For a main course, the menu offers options like Indian Spiced Local Mahi with Saffron Rice which explodes with flavors of Carrot and Cucumber Mint, and more classic options like Bone-In New York Strip, which is perfectly flavored with Caramelized Onions and paired with Broccolini. Make sure to save room for dessert, as the dessert options cannot be missed at Spago Hawaii. From the Macadamia Nut Crunch with Kona Coffee Ice Cream to the Coconut Panna Cotta, each offers a fresh taste of the islands that will leave you refreshed and wanting more.
- Culinary Hall of Fame, 2013
- James Beard Award; Outstanding Chef, 1991 and 1998
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.