Born in Austria, Chef Wolfgang Puck’s love of cooking from a very young age came from his mother, a successful pastry chef. After moving to the United States at the age of 24, Puck worked at La Tour in Indiana before moving to Los Angeles where he has remained. Throughout the years, Chef Puck has become one of the most accomplished and respected Chefs and Restaurateurs in 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 nearly impossible to not recognize his name or know of his accomplishments.
Opened on Pennsylvania Avenue in 2008, The Source by Wolfgang Puck is Chef Puck’s interpretation of modern Asian cuisine; yet another example of how Wolfgang Puck has mastered all cuisine types and influences. When you arrive at The Source, you will immediately recognize the light and airy feel that was intended when the restaurant was built. The walls are floor to ceiling windows overlooking Pennsylvania Avenue, and the white linens accented by pops of mustard yellow pendant lights and chair upholstery make for a luxe, modern environment. The service is all you have come to expect from any of Puck’s world famous restaurants; impeccable without being overbearing. The Source features an A La Carte menu, with traditional hot pot inspired fare, interpreted in a fresh, modern way. Featuring classic starters like Lo Mein Noodles with Shiitake Mushrooms, Potstickers, Fried Rice, and Chicken Wontons, you will get your fill of classic Asian inspired dim sum. For those looking for lighter options, you can choose from options such as Shrimp and Carrot Dumplings with a Honey-Tamarind Vinaigrette, Thai Salad with Roasted Peanuts, and a Taiwanese Beef Noodle Soup. Accompanied by Pickled Mustard Greens, the complexity of flavor and texture in this soup will leave your mouth watering. The specialty at The Source is the Whole Roasted Duckling. Accompanied with classic steamed buns, this sweet and savory duck breast, thighs, and legs are meant to be enjoyed by pairs or small groups. Order it for the table and pair with a few other small bites for a variety of flavors that all are sure to enjoy.
- James Beard; Lifetime Achievement Award, 2012
- Culinary Hall of Fame, 2013
Website: https://wolfgangpuck.com/dining/the-source-washington-d-c/
Phone: 202-637-6100
Tony Lagana
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.