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Wolfgang Puck to Open His First-Ever New York City Restaurant

Wolfgang Puck to Open His First-Ever New York City Restaurant

The celebrity chef will bring his popular steakhouse concept, CUT by Wolfgang Puck, to New York City

The restaurant is slated for completion by July 2016.

Wolfgang Puck, the Austrian-born celebrity chef behind dozens of fine dining restaurants, will open his first-ever restaurant in New York City in July 2016.

According to a press release, Puck will bring his steakhouse concept, CUT by Wolfgang Puck, to the Four Seasons Hotel New York Downtown, in tandem with the completion of the new Private Residences at 30 Park Place, which are sprawling luxury condominiums slated to be built on top of the hotel.

There are currently six worldwide locations of CUT, including Los Angeles, Las Vegas, and Dubai. The Los Angeles outpost has regularly ranked among The Daily Meal’s 101 Best Restaurants in America.

At the Four Seasons Hotel, Puck’s will be the only featured restaurant on the property, serving breakfast, lunch, and dinner. “For my first restaurant in New York City, it was a matter of finding the right location and partner,” Puck said in a statement. “We have a successful relationship with Four Seasons Hotels already and the timing was just right to bring one of my flagship brands, CUT, to the city.”


Wolfgang Puck's First NYC Restaurant Lands in September

Wolfgang Puck is undoubtedly one of the most successful chef moguls in history: He's got dozens of restaurants, numerous cookbooks, and a cookware line, not to mention his own brands of canned soup and coffeemakers. One nut the Austrian-born chef has yet to crack, however? The famously tough New York restaurant scene.

In September, however, Puck intends to change that: That's when he'll open the sixth location of high-end steakhouse Cut at the Four Seasons in downtown Manhattan. (The other Cut locations are in Beverly Hills, Vegas, Singapore, London, and Bahrain sadly, a Dubai outpost was destroyed in a fire back in January.) It will mark Puck's first and only New York restaurant venture, aside from a quick grab-and-go counter at JFK airport.

And if Puck is nervous about how New Yorkers will receive him, he certainly isn't showing it: He proclaims LA the "hardest market," telling Bloomberg, "People have huge houses with big kitchens, they have private chefs, they don’t have to go out: They entertain at home." New Yorkers, on the other hand, don't tend to have much room for cooking in their tiny apartments, so they're more apt to dine out frequently.

If all goes well, Puck may even have something else up his sleeve for New York: another location of Spago, the trailblazing LA-born concept that launched his restaurant empire in the early 1980s and now has five locations worldwide.


Wolfgang Puck's First NYC Restaurant Lands in September

Wolfgang Puck is undoubtedly one of the most successful chef moguls in history: He's got dozens of restaurants, numerous cookbooks, and a cookware line, not to mention his own brands of canned soup and coffeemakers. One nut the Austrian-born chef has yet to crack, however? The famously tough New York restaurant scene.

In September, however, Puck intends to change that: That's when he'll open the sixth location of high-end steakhouse Cut at the Four Seasons in downtown Manhattan. (The other Cut locations are in Beverly Hills, Vegas, Singapore, London, and Bahrain sadly, a Dubai outpost was destroyed in a fire back in January.) It will mark Puck's first and only New York restaurant venture, aside from a quick grab-and-go counter at JFK airport.

And if Puck is nervous about how New Yorkers will receive him, he certainly isn't showing it: He proclaims LA the "hardest market," telling Bloomberg, "People have huge houses with big kitchens, they have private chefs, they don’t have to go out: They entertain at home." New Yorkers, on the other hand, don't tend to have much room for cooking in their tiny apartments, so they're more apt to dine out frequently.

If all goes well, Puck may even have something else up his sleeve for New York: another location of Spago, the trailblazing LA-born concept that launched his restaurant empire in the early 1980s and now has five locations worldwide.


Wolfgang Puck's First NYC Restaurant Lands in September

Wolfgang Puck is undoubtedly one of the most successful chef moguls in history: He's got dozens of restaurants, numerous cookbooks, and a cookware line, not to mention his own brands of canned soup and coffeemakers. One nut the Austrian-born chef has yet to crack, however? The famously tough New York restaurant scene.

In September, however, Puck intends to change that: That's when he'll open the sixth location of high-end steakhouse Cut at the Four Seasons in downtown Manhattan. (The other Cut locations are in Beverly Hills, Vegas, Singapore, London, and Bahrain sadly, a Dubai outpost was destroyed in a fire back in January.) It will mark Puck's first and only New York restaurant venture, aside from a quick grab-and-go counter at JFK airport.

And if Puck is nervous about how New Yorkers will receive him, he certainly isn't showing it: He proclaims LA the "hardest market," telling Bloomberg, "People have huge houses with big kitchens, they have private chefs, they don’t have to go out: They entertain at home." New Yorkers, on the other hand, don't tend to have much room for cooking in their tiny apartments, so they're more apt to dine out frequently.

If all goes well, Puck may even have something else up his sleeve for New York: another location of Spago, the trailblazing LA-born concept that launched his restaurant empire in the early 1980s and now has five locations worldwide.


Wolfgang Puck's First NYC Restaurant Lands in September

Wolfgang Puck is undoubtedly one of the most successful chef moguls in history: He's got dozens of restaurants, numerous cookbooks, and a cookware line, not to mention his own brands of canned soup and coffeemakers. One nut the Austrian-born chef has yet to crack, however? The famously tough New York restaurant scene.

In September, however, Puck intends to change that: That's when he'll open the sixth location of high-end steakhouse Cut at the Four Seasons in downtown Manhattan. (The other Cut locations are in Beverly Hills, Vegas, Singapore, London, and Bahrain sadly, a Dubai outpost was destroyed in a fire back in January.) It will mark Puck's first and only New York restaurant venture, aside from a quick grab-and-go counter at JFK airport.

And if Puck is nervous about how New Yorkers will receive him, he certainly isn't showing it: He proclaims LA the "hardest market," telling Bloomberg, "People have huge houses with big kitchens, they have private chefs, they don’t have to go out: They entertain at home." New Yorkers, on the other hand, don't tend to have much room for cooking in their tiny apartments, so they're more apt to dine out frequently.

If all goes well, Puck may even have something else up his sleeve for New York: another location of Spago, the trailblazing LA-born concept that launched his restaurant empire in the early 1980s and now has five locations worldwide.


Wolfgang Puck's First NYC Restaurant Lands in September

Wolfgang Puck is undoubtedly one of the most successful chef moguls in history: He's got dozens of restaurants, numerous cookbooks, and a cookware line, not to mention his own brands of canned soup and coffeemakers. One nut the Austrian-born chef has yet to crack, however? The famously tough New York restaurant scene.

In September, however, Puck intends to change that: That's when he'll open the sixth location of high-end steakhouse Cut at the Four Seasons in downtown Manhattan. (The other Cut locations are in Beverly Hills, Vegas, Singapore, London, and Bahrain sadly, a Dubai outpost was destroyed in a fire back in January.) It will mark Puck's first and only New York restaurant venture, aside from a quick grab-and-go counter at JFK airport.

And if Puck is nervous about how New Yorkers will receive him, he certainly isn't showing it: He proclaims LA the "hardest market," telling Bloomberg, "People have huge houses with big kitchens, they have private chefs, they don’t have to go out: They entertain at home." New Yorkers, on the other hand, don't tend to have much room for cooking in their tiny apartments, so they're more apt to dine out frequently.

If all goes well, Puck may even have something else up his sleeve for New York: another location of Spago, the trailblazing LA-born concept that launched his restaurant empire in the early 1980s and now has five locations worldwide.


Wolfgang Puck's First NYC Restaurant Lands in September

Wolfgang Puck is undoubtedly one of the most successful chef moguls in history: He's got dozens of restaurants, numerous cookbooks, and a cookware line, not to mention his own brands of canned soup and coffeemakers. One nut the Austrian-born chef has yet to crack, however? The famously tough New York restaurant scene.

In September, however, Puck intends to change that: That's when he'll open the sixth location of high-end steakhouse Cut at the Four Seasons in downtown Manhattan. (The other Cut locations are in Beverly Hills, Vegas, Singapore, London, and Bahrain sadly, a Dubai outpost was destroyed in a fire back in January.) It will mark Puck's first and only New York restaurant venture, aside from a quick grab-and-go counter at JFK airport.

And if Puck is nervous about how New Yorkers will receive him, he certainly isn't showing it: He proclaims LA the "hardest market," telling Bloomberg, "People have huge houses with big kitchens, they have private chefs, they don’t have to go out: They entertain at home." New Yorkers, on the other hand, don't tend to have much room for cooking in their tiny apartments, so they're more apt to dine out frequently.

If all goes well, Puck may even have something else up his sleeve for New York: another location of Spago, the trailblazing LA-born concept that launched his restaurant empire in the early 1980s and now has five locations worldwide.


Wolfgang Puck's First NYC Restaurant Lands in September

Wolfgang Puck is undoubtedly one of the most successful chef moguls in history: He's got dozens of restaurants, numerous cookbooks, and a cookware line, not to mention his own brands of canned soup and coffeemakers. One nut the Austrian-born chef has yet to crack, however? The famously tough New York restaurant scene.

In September, however, Puck intends to change that: That's when he'll open the sixth location of high-end steakhouse Cut at the Four Seasons in downtown Manhattan. (The other Cut locations are in Beverly Hills, Vegas, Singapore, London, and Bahrain sadly, a Dubai outpost was destroyed in a fire back in January.) It will mark Puck's first and only New York restaurant venture, aside from a quick grab-and-go counter at JFK airport.

And if Puck is nervous about how New Yorkers will receive him, he certainly isn't showing it: He proclaims LA the "hardest market," telling Bloomberg, "People have huge houses with big kitchens, they have private chefs, they don’t have to go out: They entertain at home." New Yorkers, on the other hand, don't tend to have much room for cooking in their tiny apartments, so they're more apt to dine out frequently.

If all goes well, Puck may even have something else up his sleeve for New York: another location of Spago, the trailblazing LA-born concept that launched his restaurant empire in the early 1980s and now has five locations worldwide.


Wolfgang Puck's First NYC Restaurant Lands in September

Wolfgang Puck is undoubtedly one of the most successful chef moguls in history: He's got dozens of restaurants, numerous cookbooks, and a cookware line, not to mention his own brands of canned soup and coffeemakers. One nut the Austrian-born chef has yet to crack, however? The famously tough New York restaurant scene.

In September, however, Puck intends to change that: That's when he'll open the sixth location of high-end steakhouse Cut at the Four Seasons in downtown Manhattan. (The other Cut locations are in Beverly Hills, Vegas, Singapore, London, and Bahrain sadly, a Dubai outpost was destroyed in a fire back in January.) It will mark Puck's first and only New York restaurant venture, aside from a quick grab-and-go counter at JFK airport.

And if Puck is nervous about how New Yorkers will receive him, he certainly isn't showing it: He proclaims LA the "hardest market," telling Bloomberg, "People have huge houses with big kitchens, they have private chefs, they don’t have to go out: They entertain at home." New Yorkers, on the other hand, don't tend to have much room for cooking in their tiny apartments, so they're more apt to dine out frequently.

If all goes well, Puck may even have something else up his sleeve for New York: another location of Spago, the trailblazing LA-born concept that launched his restaurant empire in the early 1980s and now has five locations worldwide.


Wolfgang Puck's First NYC Restaurant Lands in September

Wolfgang Puck is undoubtedly one of the most successful chef moguls in history: He's got dozens of restaurants, numerous cookbooks, and a cookware line, not to mention his own brands of canned soup and coffeemakers. One nut the Austrian-born chef has yet to crack, however? The famously tough New York restaurant scene.

In September, however, Puck intends to change that: That's when he'll open the sixth location of high-end steakhouse Cut at the Four Seasons in downtown Manhattan. (The other Cut locations are in Beverly Hills, Vegas, Singapore, London, and Bahrain sadly, a Dubai outpost was destroyed in a fire back in January.) It will mark Puck's first and only New York restaurant venture, aside from a quick grab-and-go counter at JFK airport.

And if Puck is nervous about how New Yorkers will receive him, he certainly isn't showing it: He proclaims LA the "hardest market," telling Bloomberg, "People have huge houses with big kitchens, they have private chefs, they don’t have to go out: They entertain at home." New Yorkers, on the other hand, don't tend to have much room for cooking in their tiny apartments, so they're more apt to dine out frequently.

If all goes well, Puck may even have something else up his sleeve for New York: another location of Spago, the trailblazing LA-born concept that launched his restaurant empire in the early 1980s and now has five locations worldwide.


Wolfgang Puck's First NYC Restaurant Lands in September

Wolfgang Puck is undoubtedly one of the most successful chef moguls in history: He's got dozens of restaurants, numerous cookbooks, and a cookware line, not to mention his own brands of canned soup and coffeemakers. One nut the Austrian-born chef has yet to crack, however? The famously tough New York restaurant scene.

In September, however, Puck intends to change that: That's when he'll open the sixth location of high-end steakhouse Cut at the Four Seasons in downtown Manhattan. (The other Cut locations are in Beverly Hills, Vegas, Singapore, London, and Bahrain sadly, a Dubai outpost was destroyed in a fire back in January.) It will mark Puck's first and only New York restaurant venture, aside from a quick grab-and-go counter at JFK airport.

And if Puck is nervous about how New Yorkers will receive him, he certainly isn't showing it: He proclaims LA the "hardest market," telling Bloomberg, "People have huge houses with big kitchens, they have private chefs, they don’t have to go out: They entertain at home." New Yorkers, on the other hand, don't tend to have much room for cooking in their tiny apartments, so they're more apt to dine out frequently.

If all goes well, Puck may even have something else up his sleeve for New York: another location of Spago, the trailblazing LA-born concept that launched his restaurant empire in the early 1980s and now has five locations worldwide.