Today on the LA Food Podcast, the most recognizable chef on the planet joins us for an interview - and I’m not talking about Chef Boyardee.

Wolfgang Puck is with us today, alongside his son Byron Lazaroff Puck for honestly one of my favorite conversations we’ve ever had on this platform. Wolfgang has been one of the most if not THE most trailblazing chef in America for more than 40 years, and we discuss the many changes he’s seen in the Los Angeles food scene since he opened Spago back in 1982. But don’t just talk about the past - I was truly impressed to find that the Wolfgang Puck group of restaurants is as innovative and vibrant as ever and much of that is down to the passion and savviness of Byron Lazaroff Puck, Wolfgang’s son and heir apparent to the legendary restaurant empire. Wolfgang, Byron and I discuss what it’s like to operate as a father/son duo, how Wolfgang navigates the temptation to micromanage and how Byron approaches the pressure that naturally comes with the territory. Most interestingly, I ask them both about their vision for the company’s future, and I think their answers might surprise you.

But first, Father Sal is with us to quickly recap the New York Times’ list of Best Restaurants in America, how the Los Angeles Times blatantly disrespected me by crowning somebody else LA’s sandwich king, and to dream brand new name for our beloved segment bad idea/horrible idea. RIP, all good things to come to an end, and all that jazz.

Helpful links:

Our free newsletter LA FOODSTACK, where you'll find most of the articles we referenced today https://thelacountdown.substack.com/

Wolfgang Puck https://wolfgangpuck.com/

The LA Food Podcast is produced with the help of:

Adam Skaggs

Tiffany Perez

Tim Bertolini

Abdo Hajj

The Wolfgang Puck interview was produced by Matt Polizzi https://www.instagram.com/matt_polizzi/

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