Lunch With Sumiko

Lunch With Sumiko: Wolfgang Puck's recipe for success

Chef and restaurateur Wolfgang Puck shares his secret to staying on top and what he thinks about Singapore food.
Chef Wolfgang Puck at Spago Singapore at Marina Bay Sands during a visit last month. The 68-year-old, whose empire spans more than 25 fine-dining restaurants and over 70 casual dining outlets, says that chefs must remain curious and be open to trying
Chef Wolfgang Puck at Spago Singapore at Marina Bay Sands during a visit last month. The 68-year-old, whose empire spans more than 25 fine-dining restaurants and over 70 casual dining outlets, says that chefs must remain curious and be open to trying new things. ST PHOTO: LIM YAOHUI

Stay curious, be willing to change and have young mentors who open your eyes to new things

Wolfgang Puck and I are at his restaurant Spago and he doesn't look too happy.

A manager has just brought us the chef's famous appetiser of tuna tartare cones and is about to place them on the table.

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A version of this article appeared in the print edition of The Sunday Times on May 06, 2018, with the headline 'Wolfgang Puck's recipe for success'. Print Edition | Subscribe