Photo by Amanda Marsalis

Celebrity chef Wolfgang Puck offers catering services in 26 locations, across 10 U.S. cities. Meeting planners looking to bring a bit of panache to events can feature chef stations with Puck-trained culinary artists dishing up memorable gastronomic experiences.

In addition to signature Wolfgang Puck dishes such as tuna tartare in sesame miso cones and house-smoked salmon pizza with dill cream and caviar planners can choose from seasonal menus featuring local specialties.


At the Georgia Aquarium, chef Roshan Martin offers a street-food station featuring Indian-inspired flavors. Guests can enjoy marinated tandoori chicken shawarma, naan pockets, slum dog Bombay-style spiced potato croquettes, black tea-soaked chickpea ragu and cardamom ice cream.


Meat and pickling are prominent in Dallas. Chef Drew Swanson offers a smoked barbecue station with tender brisket, a choice of barbecue sauces and house-pickled red onions, cucumbers and okra. At a recent pickling party, guests created their own seasoning blends and pickled fruits and vegetables, taking them <br />home in Mason jars.


It’s all about seafood boils and clambakes in Beantown. At Boston’s Museum of Science, chef Rahul Moolgaonkar serves up steamed lobster tail, clams, steamers, shrimp and PEI mussels with roasted corn on the cob, New England clam chowder and mini Boston creme pies for dessert.

Washington, D.C./Maryland

Old Bay rules here—the ingredient can be found in everything from eggs Benedict to gazpacho and bloody marys. Executive chef Tom Blundell, who spent much of his life in southern Maryland, also whips up frittatas with lump crabmeat, Chesapeake crab empanadas, and crab and mango salad.

Los Angeles

Matt Bencivenaga, executive chef and partner of Wolfgang Puck Catering, says the bouillabaisse station is one of his most popular. Guests select the seafood, and the chef ladles the broth for a personalized fish stew. For lunch they feature deconstructed box lunches with crafted sandwiches and homemade potato chips.

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