I came to Budapest with Spago to learn more from the Hungarians – Exclusive interview with star chef Wolfgang Puck

We Hungarians learned the name of the famous celebrity chef and restaurateur Wolfgang Puck when his eponymous Spago restaurant opened in the renovated Matild Palace. Puck visited Budapest again and we couldn’t miss the opportunity to talk to him about Hungarian gastronomy, his long and uninterrupted career and much more. The interview was conducted by our sister-site Helló Magyar.

The interview took place in the Matild Café & Cabaret, one of the most exclusive areas of the five-star luxury hotel. The chef, now 74, was born in Austria but moved to the United States to pursue his dreams. During a career spanning several decades, he has made a significant impact on the American culinary scene. For 28 years, Puck and his team have ensured that a first-rate menu has been on the table at the Oscars. In fact, István Szántó, chef at Spago Budapest, was the first Hungarian chef to be selected to the Oscar chef team, a great credit to the industry.

The Austrian chef opened his iconic restaurant Spago in 1982 in West Hollywood, California, which has become a symbol of fine dining and a celebrity hotspot. Spago’s success led to the expansion of the Wolfgang Puck brand, with restaurants opening in the United States and around the world. His restaurant empire also includes popular eateries such as CUT, Chinois on Main and Postrio. His restaurants offer a diverse range of culinary experiences, from upscale fine dining to casual dining to airport concessions.

Born in Carinthia, Puck told us that he is very proud that the two countries were a strong empire during the Austro-Hungarian Monarchy, and when he got the chance to get a little closer to Hungarian culture, he jumped at the chance. He couldn’t wait to learn more about the Hungarians and the opportunities here.

The invitation came from the owner of the Turkish hotel chain, the star chef has a friendly relationship with the influential family. The Özyer Group renovated the magnificent Matild Palace in Ferenciek Square a few years ago. The owner thought that Spago would represent a quality that would appeal to gastronomy lovers in Budapest. By the way, they are already working together in Istanbul, where Spago also operates, so they have come to the Hungarian capital with a tried and tested collaboration.

I’m proud to have my son Byron by my side in the business so I have someone to pass on what I’ve built. For me, making money has never been the primary goal. I never opened a restaurant to make more money. I do it because it’s exciting and I love what I do. I came to Hungary with Spago to learn more about Hungarian gastronomy,

Puck said.

He mentioned that, unfortunately, many of his friends and colleagues have left the hospitality industry, as they always have to work on weekends and holidays and often have to stay overnight. Not many people can do this with full energy for long periods of time, but Puck persevered and said he sees it as fun. As long as he can keep up his interest in cooking, he will never get bored.

Food is great because different cultures have different foods and learning something new never ends,”

he said.

He said that for him, opening a new restaurant is like a marriage, which he is serious about and is keen to learn and experience. He stressed that Hungarian wineries are of a very high quality and he is confident that Hungarian gastronomy will follow suit. More and more Hungarian chefs are reaching the highest level and he believes that competition is raising the quality of service.

We must remember that part of hospitality is the food served, but overall the most important thing is how you feel, what the atmosphere is like. When someone says it was a perfect night at the restaurant, that means the big picture and we did an excellent job, the star chef pointed out.