Chef Wolfgang Puck Goes ‘Rogue’

Wolfgang Puck introduces his new dining concept, Rogue, in West Hollywood. Unlike traditional restaurants, Rogue offers an intimate culinary experience where a small group of diners can watch chefs prepare and explain dishes. The concept encourages creativity and collaboration among chefs, with a focus on learning and innovation. Puck also discusses the success of his restaurant Cut in New York and the changing dining trends in the financial district.

What role do young chefs play in Wolfgang Puck's new culinary venture?

What changes have occurred in dining habits in the financial district according to Wolfgang Puck?