Wolfgang came to the United States in 1973, and soon became chef and part-owner of the Los Angeles restaurant, Ma Maison.
Wolfgang had began baking pastries with his mother when he was a child.
Wolfgang and Gelila Assefa were married July 7, 2007 on the Italian island of Capri.
Wolfgang frequently appears on the show Las Vegas as himself. The restaurant on the show is actually a replica of one of his very own restaurants.
Wolfgang Puck, a show that ran on the Food Network, won two consecutive 'Daytime Emmy Awards'. Wolfgang created and hosted the show.
His Spago restaurant in Beverly Hills has won Outstanding Restaurant of the Year and Outstanding Service Award.
He was the co-founder of the Puck-Lazaroff Charitable Foundation.
As of 2006, Wolfgang has published six popular cookbooks.
His company, Wolfgang Puck Catering, has became the fastest growing catering company as of 2006.
Wolfgang caters for the Kodak Theatre, California Raceway and Sony Pictures Studio.
He's won the 'James Beard Award' for Outstanding Chef of the Year', twice.
Wolfgang is 5'8" (1.73 m).
He has been criticized by many animal rights activist because of his promotion of meat products.
Wolfgang has four sons. Cameron and Bryce, with Barbara Lazaroff, and Oliver and Alexander, with Gelila Assefa.
He often caters for the Academy Awards ceremonies.
Wolfgang has released his own set of food products, cooking utensils and appliances.
As apposed to going to culinary school, Wolfgang trained as an apprentice for Raymound Toulier at L'Oustau de Baumaniere in Paris.
Initially, it was Wolfgang's mother who first taught him cooking as she worked as a pastry chef part time.
His biological father abandoned his mother, Maria Topfshing, just before Wolfgang's birth. After he was born, Maria married Josef Puck who adopted Wolfgang.
He owns many restaurants. They include upper-class restaurant chains like Spago, Chinois and Postrio to the more casual restaurant chains like Wolfgang Puck Café and Wolfgang Puck Express.
Wolfgang: (when asked about his favourite part of his job) The opportunity to work in the kitchen every day.
Wolfgang: (when asked what draws him to Japan) I love the culture, the food, the politeness of the people and the fact that I'll always find new ideas for my profession.