Eric Klein, Blending Talent and Taste, Returns to the Wolfgang Puck Fine Dining Group as Executive Chef of Spago, Las Vegas

Las Vegas, April 9, 2007, The Wolfgang Puck Fine Dining Group welcomes back veteran chef Eric Klein as the new executive chef of Spago, Las Vegas. Klein rejoins the preeminent restaurant group after embarking on a variety of roles and challenges within the fine dining industry.

Known for his creative kitchen skills, Klein uses his European background and influences to craft simplistic menu items, enhancing the true flavors of each ingredient. Klein's culinary style complements the brand standards and healthful philosophy of Wolfgang's Eating, Loving and Living (WELL), creating the most innovative tastes using all-natural, fresh and organic ingredients.

"We are very excited to have Eric return to the fine dining group and lead our talented team at Spago, Las Vegas," said master chef Wolfgang Puck. "He will once again be a great asset to our company using his passion and creativity to create an unparalleled standard of excellence, a perfect match to the service and atmosphere our guests know and love."

Klein began his career in France where he received his diploma in 1991 from Lycee Professional. He completed two apprenticeships before joining the French military in 1992, where he worked as an officer's chef, managing daily meal preparation and special events.

In 1995, Klein assisted German chef and restaurateur, Hans Rockenwagner, open his restaurant in Germany called Holzschopf Gasthaus. Klein was then encouraged to take on new challenges at Rockenwagner's self-named restaurant in Santa Monica, Calif. There, Klein served as sous chef and was responsible for developing and preparing the menu and daily specials.

Klein joined the Wolfgang Puck Fine Dining Group soon after relocating to the United States in 1996. He spent seven years working alongside Wolfgang Puck at his restaurants Chinois and Obachine in Los Angeles and Spago in Beverly Hills. His creativity, leadership and support enabled him to advance quickly through the ranks.

When Spago opened in Beverly Hills in March of 1997, Klein was named sous tournant. He assisted Wolfgang Puck and Managing Partner/Executive Corporate Chef Lee Hefter in the restaurant's daily developments. He was responsible for rotating through all line positions and maintaining each of its unique operating procedures, recipes and high standards of excellence. Klein also shared his own ideas for new, seasonal items and was appointed to executive sous chef/ chef de partie-garde mange in 2001. At this time, Klein was ranked #3 in the kitchen after Lee Hefter and Spago was named the #4 restaurant in America, according to Gourmet Magazine in October 2001.

Klein left Spago in August 2003 to take on his first business enterprise and head chef position at Maple Drive in Beverly Hills. As executive chef and managing partner, Klein was a natural at performing both in the kitchen and the dining room. He created rustic yet simple dished incorporating influences from his native town in Alsace, France. Within three months, the restaurant experienced a renaissance; it earned three stars from The Los Angeles Times and Klein received multiple accolades including being named one of the Top 10 Best Chefs in America by Food & Wine magazine in 2004. Admirable reviews followed, gracing the pages of top-epicurean magazines including Bon Appetit and Gourmet Magazine.

In January 2005, Klein moved to Las Vegas to launch his first steakhouse, SW Steakhouse at Wynn Las Vegas. In April 2006, he took his talents to the AAA Five Diamond Bellagio resort, as executive chef of FIX, the wildly popular restaurant from The Light Group.

Klein's return avails Managing Partner and Corporate Chef-Las Vegas, David Robins, to focus more on the five distinct Las Vegas restaurants and new projects on the horizon. Robins opened Spago as Executive Chef in 1992, an opening credited for sparking the fine dining revolution in Las Vegas.

For more than a decade, Klein has been recognized and honored for his strong commitment and passion for producing exquisite dishes utilizing superior ingredients. Possessing strong charisma and a perpetual drive to do only the best, Klein is prepared to take on the challenges of his new position as executive chef at Spago. His enthusiasm for the culinary arts radiates each day as he inspires guests and produces one-of-a-kind gourmet cuisine.

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For More Information:

Wolfgang Puck Fine Dining Group
Contact: Stephanie Davis
(702) 369-0360
stephanie.davis@wolfgangpuck.com