WASHINGTON 鈥� Wolfgang Puck is one of the most famous names in the culinary industry.
Over the past 30 years, the chef and restaurateur has built an empire that includes more than 27 fine dining restaurants, as well as a number of casual eateries, bars and catering outposts throughout the world.
In 2007, Puck planted his name in D.C. when he opened on Pennsylvania Avenue. Now, nearly eight years later, the Austrian-born chef is planning a second restaurant for the District.
草莓传媒 recently sat down with Puck to discuss everything from evolving dining trends, to his favorite Chinese food and his ideas for a second Wolfgang Puck concept in the nation鈥檚 capital.
Architecture and memories drew Wolfgang Puck to D.C.
In 1982, Puck opened his first restaurant, Spago, in West Hollywood to immediate success. It didn鈥檛 take him long to open his second concept, Chinois, in 1983, followed by his third, Postrio, in 1989. And he didn鈥檛 slow down in the next decade 鈥� opening restaurants in California, Las Vegas and Maui, to name a few.
But it wasn鈥檛 until the early 2000s that Puck decided to turn his attention to the nation鈥檚 capital. He says he had fond memories of touring the monuments and visiting the White House from his younger years. Plus, in his mind, the city鈥檚 architecture set it apart from others.
鈥淚t has always been a very interesting place and it feels very European here, because you don鈥檛 have these high-rise buildings everywhere,鈥� Puck says about D.C.
So when the 草莓传媒eum approached Puck about opening a joint restaurant and catering concept at the museum鈥檚 Pennsylvania Avenue location, he didn鈥檛 hesitate for a second.
Originally, Puck says, the 草莓传媒eum wanted a more traditional-style restaurant.
鈥淚 said, 鈥楴o. That鈥檚 too boring. Let鈥檚 do something interesting,鈥欌�� Puck recalls. 鈥淚 thought we had so many steakhouses and other restaurants here already, so let鈥檚 try to do an Asian restaurant.鈥�
In 2007, he opened The Source.
Staying relevant in D.C.鈥檚 dynamic dining scene
Eight years later, The Source is still generating buzz and plenty of business for its tasty dumplings, fresh seafood and renowned Chinese New Year celebrations. Recently, the restaurant underwent a monthlong renovation project to freshen up its interior and its menu.
Executive Chef Scott Drewno added sushi options, a hot pot tasting table and a menu that caters to noshing (think: bao buns, tuna tartare cones and small salads).
鈥淭his is really made for the modern way of eating 鈥� the way the younger people like to eat today. They don鈥檛 want to be in a formal setting where they have to order one big dish,鈥� Puck says.
Diners are more interested in relaxing settings and friendly service 鈥渂ut still with good flavor and good quality,鈥� he adds.
A man and his duck
Puck doesn鈥檛 have one favorite item on The Source鈥檚 menu. When it comes to his personal order, the man will devour anything with duck.
鈥淚 am totally a duck guy,鈥� he admitted. 鈥淚f I had to choose one thing, it would be the duck 鈥� my favorite bird for sure.鈥�
Puck says he first learned to cook duck when opening Chinois in 1983. There, he offered a duck tasting menu, complete with duck soup, duck wontons, stuffed duck neck and Peking duck.
鈥淚t took me a while to get it right, and now we have duck everywhere,鈥� he says.
When it came to finding inspiration and mastering a technique, Puck turned to Chinese chefs.
鈥淚 think it鈥檚 one of the things the Chinese perfected and it鈥檚 better than anywhere else in the world,鈥� he says, adding that the Chinese even do it better than the French.
On The Source鈥檚 menu, diners can try duck dishes such as the whole roasted duckling, roast duck curry and lacquered duck buns.
Expanding in D.C.
Puck has no plans to stop with The Source. On Tuesday,
鈥淲e are actually looking now to find a place,鈥� he says.
While Puck did not confirm specific details for the restaurant, he said the second location will likely be a or a , both of which have received Michelin star recognition.
Why Michelin stars aren鈥檛 important to Wolfgang Puck
Despite collecting a few, Puck says Michelin stars and other awards aren鈥檛 that important to him.
鈥淚f I want to open a three-star [Michelin] restaurant then I just have to open a restaurant with 25 seats and make a special tasting menu only and that鈥檚 it,鈥� he says.
But that鈥檚 not the way he likes to do things. Puck says he likes to design more casual menus with food that鈥檚 reflective of the surrounding culture, and he wants his diners to feel at-ease.
鈥淲e want people to have a good time and to have great food,鈥� he says.
If you visit one of Puck鈥檚 restaurants while he鈥檚 in town, chances are, you鈥檒l meet the chef. Puck says these days, he likes to spend less time in the kitchen and more time mingling with his diners.
鈥淎nd it鈥檚 very important for me to know the guests and to see that they鈥檙e treated well. We鈥檙e in the hospitality business. The food is part of it, but it鈥檚 a whole package,鈥� he says.
