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Byron Lazaroff-Puck

Director of Food, Beverage, & Hospitality
Wolfgang Puck Fine Dining Group

Born and raised in Los Angeles, California, Byron is the second son of Chef and Restauranteur Wolfgang Puck and Designer Barbara Lazaroff. Growing up with eccentric, hospitality-focused parents has informed Byron’s drive to a be leader of his own in the hospitality industry.

Byron’s career and personality has been informed by years of watching his parents diligently establish the Wolfgang Puck Fine Dining empire. Influenced by his father’s cooking and unwavering determination and his mother’s otherworldly interior designs, Byron started working in Spago Beverly Hills at the young age of 12 as a dishwasher. While attending Harvard-Westlake high school, Byron continued working for the Wolfgang Puck company while also aiming to fulfill his goal of going to Cornell University to gain an unmatched education in Hospitality leadership and development.

At Cornell, Byron’s concentration revolved around Food and Beverage, Services, Marketing, and Management. During this time Byron found a greater love of the culinary arts and decided to pursue this passion at an international level. Through staging at various restaurants such as Alinea in Chicago, Le Bernardin in New York, El Celler de Can Roca in Spain, Guy Savoy in Paris, Baumaniere in Provence, and Stierereck in Vienna, Byron was able to develop his own unique culinary style.

Upon graduation from college, Byron worked as one of three mainstay chefs at the Wolfgang Puck Test Kitchen, which operated as a revolving door for Wolfgang’s chefs to expound on their own culinary creativity. After two years in the Test Kitchen which was awarded as the 19th best restaurant in North America, Byron shifted to front of the house operations in Beverly Hills at Spago and the Hotel Bel-Air. From there he took on the role of General Manager for Merois and Ospero, the Wolfgang Puck properties at the Pendry Hotel in West Hollywood as well as oversight for all beverage operations on property. Currently, Byron operates as the Director of Food, Beverage and Hospitality where he oversees all Wolfgang Puck Fine Dining properties from a financial, creative and operational perspective. Byron’s focus in the role also pertains to the company’s growth from an acquisition and technological based perspective.

Byron’s charismatic personality and style is always in effect in both the kitchen and the dining room. Believing hospitality is in an art form, Byron is a true team player and his commitment to excellence is unwavering. Byron is an advocate for sustainable restaurant practices and changes in agrarian policy, as he has a strong belief in his local community and farm to table applications. In an ever-advancing world, Byron is always looking into the latest culinary trends and how he and the Wolfgang Puck corporation can put their own inimitable spin on them.

Indie

Cultivate

New York City

April 24 - 25, 2024
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