Wolfgang Puck: chef’s dinners

International culinary maestros flock to Bel-Air

Things are heating up at the luxurious Hotel Bel-Air. Wednesday September 9 sees chef Wolfgang Puck kick off the first of three guest-chef events (each $175 per person) at his eponymous restaurant with some of the world’s most celebrated culinary talents.  

The first event will centre around grill creations with wine pairings by Argentine Malbec experts Bodega Catena Zapata. Joining the fiery fray will be Francis Mallmann of Uruguay’s Garzón (named in the World’s 50 Best for Latin America) and Adam Perry Lang of London’s Barbecoa and New York’s Daisy May’s BBQ USA. Hailed as South America’s grill master, Mallmann is noted for his open-fire approach to cooking, and his Patagonian-inflected menu will include his signature ribeyes on the bone, as well as succulent Scottish salmon – cooked either a la plancha or using a traditional parrilla. Lang, meanwhile, will be showcasing his talent for layering flavours by burning pecan wood to flavour his 12-hour pit-roasted prime beef brisket and juicy short ribs. Puck will roast a whole Sonoma lamb alongside spiced lamb ribs with a quinoa and cucumber salad and saffron raita.


The other two events in the series – scheduled for November and January – are still under wraps, but could feature Michelin-starred cooking from the Deep South and Parisian cuisine with a global following. The menu may still be being planned, but surprise is the spice of life.

Spending time in LA? Why not take up Wolfgang Puck’s recommendations for a top time in the city, or kick back for a long luxurious weekend.


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