A breezy, low-key tribute to Wolfgang Puck, “Wolfgang” is most notable for the extent to which he can be thanked — or blamed — for the advent of the celebrity chef, as well as ripples that extended into everything from cooking styles to the way restaurants are designed.
Until then, the experts note, being a chef had been largely a blue-collar job, with the owners of high-end restaurants occasionally basking in the spotlight.
Puck explains that he was motivated by “fear of failure,” and in an age-old story, threw himself into his professional pursuits at the expense of his personal life.
As is so often the case, Puck’s influence over his chosen field tends to eclipse his personal qualities, and while those interviewed include one-time super-agent Michael Ovitz, there’s probably not enough said about Puck’s flair for showmanship in selling the fabulousness that he represented.
Still, “Wolfgang” nicely demonstrates how its namesake fundamentally impacted the world of cooking — and especially how high-end food is perceived — while carving out a pretty sweet life for himself in the process.