Chef extraordinaire WOLFGANG PUCK creates an unforgettable feast for his firstborn SON.
As soon as Ekaterina Titova uttered the word “yes” to Cameron Lazaroff-Puck, the newly engaged couple didn’t have to look far for the perfect wedding caterer. Wolfgang Puck, world-renowned chef and father of the groom—who has been on call for this moment since his son was born—not only knew just what to serve the pair, who met during their studies at Tufts University in Boston, but had the perfect venues in mind to do it.
The festivities kicked off with a rehearsal dinner at Chinois on Main, Puck’s Santa Monica-based homage to Asian-French fusion cuisine. After serving up some of Cameron’s favorite dishes including Shanghai lobster risotto and Mon-golian lamb chops with mint-cilantro vinaigrette, the party moved to the chef’s home (which he shares with wife Gelila Puck and their two sons). Friends and family toasted the couple with drinks and, naturally, more food.
The culinary decadence spilled into the following day, when 170 guests assembled at the Hotel Bel-Air, home to Puck’s namesake restaurant, for an elegant outdoor wedding ceremony. “They had a tasting prior and they loved everything!” says Puck, who served a four-course meal featuring wagyu beef with chard, and slow-braised short rib with corn puree. Bel-Air pastry chef Jen Shen also lent her talent for the occasion with a tiered chocolate-and-vanilla wedding cake, punctuated with red roses.
During dinner, guests sipped on Wolfgang Puck Chardonnay and Pinot Noir from the Santa Ynez Valley, and the newlyweds raised a glass to their futures with an ’89 Château Lafite-Rothschild—a selection from the year they were born. The following day, Puck invited guests to cap off the weekend with one last meal: brunch at Michelin-starred Spago in Beverly Hills. “It was a joy,” says the proud father. wolfgangpuck.com.
PHOTO: Tiffany Angeles.
Written and edited by Lesley McKenzie.