Marilyn Russell talks Savor Borgata with Wolfgang Puck!

November 8, 2018

Borgata Hotel Casino & Spa will present Savor Borgata Weekend on Friday, Nov. 9 and Saturday, Nov. 10, featuring a variety of events leading up to Savor Borgata – The Ultimate Food Experience, a unique food festival taking place on Saturday evening highlighting Borgata’s Master Chefs. The weekend will include interactive and hands-on cooking experiences with Borgata Hotel Casino & Spa’s roster of celebrity chefs.

On Saturday, Borgata will host a series of intimate classes and engaging cooking demonstrations, including a sneak peek into how renowned Chef and Food Network personality, Wolfgang Puck, creates some of his most celebrated recipes at “Wolfgang Puck Demo.” 

Marilyn Russell got to catch up with Wolfgang Puck, listen to the whole interview here:


Tickets for all Savor Borgata Weekend events may be purchased at or by calling 1.866.900.4TIX (4849). Hotel packages, starting from $279, are also available throughout the week, including “Savor Borgata Restaurant Week” – overnight stay in a Fiore Suite along with a dining credit, available Sunday, Nov. 4, through Thursday, Nov. 8; and “Savor The City” – overnight stay on Saturday, Nov. 10, dining credit, and two tickets to “The Ultimate Food Experience.”


About Wolfgang Puck: 

The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famed chef has built a brand that encompasses three companies: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.
Puck began cooking as a child, at his mother’s side. She was a chef in the Austrian town where he was born, and with her encouragement, Wolfgang started his formal training at fourteen years of age. As a young chef he worked in some of France’s greatest restaurants, including Maxim’s in Paris, the Hotel de Paris in Monaco, and the Michelin 2-starred L’Oustau de Baumanière in Provence. At the age of 24, Wolfgang took the advice of a friend and left Europe for the United States. His first job was at the restaurant La Tour in Indianapolis, where he worked from 1973 to 1975. In 1975, Wolfgang came to Los Angeles and very quickly garnered the attention of the Hollywood elite as chef of Ma Maison in West Hollywood. His dynamic personality and culinary brilliance that bridged tradition and invention made Ma Maison a magnet for the rich and famous, with Wolfgang as the star attraction. He had an innate understanding of the potential for California cuisine, and was pivotal in its rise to national attention during the late 1970s.