Cooking for the Stars: Conversations with Wolfgang Puck's

Chef Eric Klein
Wednesday September 27, 2017 6:00PM — 9:00PM

Hosted on the Spectra Patio, guests will enjoy cocktails and passed hors d'oeuvres, followed by a 4 course meal. During the reception, guests will be able to look into the test kitchen and watch the Wolfgang Puck team in action before hearing from Chef Eric Klein. The program will be moderated by Pamela Pimiento.


ABOUT CHEF ERIC KLEIN:

Please join us in welcoming Eric Klein in the culinary leadership role for Wolfgang Puck Catering starting October 3. Eric’s culinary artistry, passionate hands on leadership, and outgoing nature will help him transition seamlessly into our team.


As Executive Chef of Spago Las Vegas for the past 11 years, Chef Eric has been honored for his creative culinary excellence. His philosophy, “I try hard each day to make a difference, to make everyone feel special and know that I care. For the most part, I grew up in Wolfgang’s kitchen, so taking care of his brand and his reputation is paramount for me.”


Born and raised in Alsace, Klein began his career in France where he received his diploma in 1991 from Lycee Professional and joined the French military in 1992, working as an officer’s chef. In 1995, Klein came to the United States to assist German chef and restaurateur Hans Rockenwagner open his restaurant in Santa Monica, California. 


Thanks to an auspicious meeting at the farmer’s market, Klein joined the Wolfgang Puck team and held positions throughout the organization including Asian concepts Obachine and Chinois on Main, and the flagship Spago. 


Eric spent seven years working alongside Wolfgang, and left Spago Beverly Hills in August 2003 to take on his first business enterprise and head chef position at Maple Drive in Beverly Hills. He created rustic yet simple dishes incorporating influences from his native town, earning three stars from The Los Angeles Times and received multiple accolades including being named one of the Top 10 Best Chefs in America by Food & Wine magazine.


In January 2005, Klein moved to Las Vegas to launch his first steakhouse, SW Steakhouse at Wynn Las Vegas. In April 2006, he brought his talents to the AAA Five Diamond Bellagio resort, as executive chef of FIX, the wildly popular restaurant from The Light Group. After embarking on a variety of roles and challenges within the fine dining industry, Klein rejoined the preeminent Wolfgang Puck Fine Dining Group to take the helm of Spago, Wolfgang’s first restaurant in Las Vegas.


Eric and his wife Tori will be relocating to Los Angeles this fall.


SCHEDULE OF EVENTS:

6:00-7:00PM: Cocktails and passed hors d'oeuvres

7:00-7:10PM: Introductions, welcome toast

7:15-8:30PM: 4 course dinner with Chef Eric Klein and sous-chefs from Wolfgang Puck. In between courses, Chef Klein will speak about each dish and its inspiration 

9:00PM: Event concludes

In Partnership With Co-Sponsored By Event Etiquette
  1. Silence cell phones during program
  2. Keep talking to a minimum during the Q&A
  3. Asking brief questions during Q&A is best
  4. Signed memorabilia to be provided; no additional items to be signed
  5. People under the age of 21 cannot attend

Contact Member Success

1-800-472-8720  |  executiveclub@thuzio.com