Lunch With Sumiko

Lunch With Sumiko: Wolfgang Puck's recipe for success

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

SPH Brightcove Video
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 new things. ST PHOTO: LIM YAOHUI
New: Gift this subscriber-only story to your friends and family

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.

Already a subscriber? 

Read the full story and more at $9.90/month

Get exclusive reports and insights with more than 500 subscriber-only articles every month

Unlock these benefits

  • All subscriber-only content on ST app and

  • Easy access any time via ST app on 1 mobile device

  • E-paper with 2-week archive so you won't miss out on content that matters to you

Join ST's WhatsApp Channel and get the latest news and must-reads.