Mm

... at minimum." And It was something that, again, is such a blessing in the long run because as my dad said beforehand, it is seminal to the entirety of the operation.

If you don't have a really functional dishwasher, dish pit, the restaurant's not gonna run and the guests are not gonna be happy, and that's who we're here for at the end of the day.

So it really taught me how central of a position that is.

Taught me a lot of work ethic at the same time.

It's not an easy job by any means.

You have to move quick, you have to be deliberate, you have to be very clean.

Yeah.

Do you ever worry about that?

It was certainly noted as being a possible connotation.

Right.

I mean, we are in the in the area era of a lot of ways in media.

You see a lot of nepo babies.

Right.

And it's something that is certainly prevalent, but it's very consistent with where my father grew up with, for example.

I'm trying to slowly pay it back

I

don't think so.

But, you know, my parents took me to museums as well at a very young age.

They both had a very fond and huge appreciation for art in all formats and senses.

And so I grew up having the opportunity, you know, to go to the Hammer or go to the Getty or what have you and find that appreciation for art as well.

So I wanted to do that.

And I had this weird epiphany at that age, maybe 12 or so, where I was like, maybe I'm not so good at this.

And so what did you learn there at these other restaurants like Le Bernardin in New York that you hadn't seen at your father's restaurants?

But, like, what is the story of Wolfgang Puck into the future?

Yeah.

It's, it's a really great question.

I mean, when I look outwardly with, you know-10-year goals, 20-year goals, and visions attached to those as well.

More than anything is I wanna make sure that we're known as a group for providing the top-tier, high-end fine dining experience globally.

More importantly, I wanna be known as a company that is working to churn out and that next generation of chef or hospitalitarian in the front of the house, no matter what it is.

I think about it often in the sense that I've been given so much in this life from all of my mentors and people that I've worked with around the world.

Do you have a memory of realizing that your dad was famous?