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Wolfgang Puck’s Generational Tasting Tour Is a Window Into His Past, Present and Future

Across a global tour, Puck pairs decades of signature dishes with a next-generation approach to running restaurants.

“The thing that makes me proudest is longevity,” Wolfgang Puck told the crowd at the Generational Tasting Tour dinner on April 30 at Cut in Las Vegas.

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The legendary chef was at the Venetian casino-resort to cook alongside his son, Byron Lazaroff-Puck, and showcase the importance of both tradition and innovation. Wolfgang has seen so many competing restaurants come and go since he opened Chinois in Los Angeles more than 40 years ago, and he reminded guests of his legacy on Thursday as he served his beloved Chinois oysters with curry and salmon roe, before bringing out other greatest hits from his diverse repertoire. Kärntner käsnudel, a caviar-topped cheese-filled pasta, paid tribute to his Austrian heritage and his mother’s cooking. Chinois angry lobster demonstrated how Puck was at the forefront of proper fusion cuisine.

Byron, meanwhile, showcased the skills he honed at globally acclaimed culinary destinations like Baumanière, Alinea and Le Bernardin as he put together innovative dishes with local ingredients. He evoked the desert with Nevada beets and nopales in a beautifully composed dish that also displayed the sugar-blowing skills he learned at El Celler de Can Roca. Guests at the dinner included Michelin-starred chef Phillip Frankland Lee, who was in town to play in a high-stakes heads-up poker tournament. Lee marveled at the pastrami foie gras that Byron served alongside........

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