“I don’t think I’m ever going to retire,” he says emphatically. “As a matter of fact, I do more now, more than ever.”
In the video below, he talks about the ups and downs of his colorful career and standing firm through adversity.
Puck’s can-do attitude has seen him through the course of his 55-year career, sustaining him through difficult times at the beginning and the inevitable disappointments along the way.
“My stepfather always told me I was good for nothing. And when I left and started my apprenticeship at 14, the chef told me I was good for nothing and told me to go back to my mother. But I said I’m not leaving."
He continues: “If you lose once, it doesn’t mean you are a loser. You can have many successes, but when you fail you have to learn from your mistakes and move on from it.”
In the true spirit of entrepreneurship and constant reinvention, the chef has big plans in the pipeline for more new restaurants globally, one of which is a new outlet of CUT in Washington, D.C., slated to open by the end of the year. “It’s going to be a new version of CUT with a different style. We plan to have a U-shaped bar in the middle with a view of the open fire. The menu will have a bigger sharing component, almost like Chinese-style communal dining.”