THE RITZ-CARLTON, LOS ANGELES

900 West Olympic Boulevard, Los Angeles, California 90015 USA
Phone:  +1 (213) 743-8800   •  Map & Directions
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WP24 by Wolfgang Puck: Culinary Team

  Wolfgang Puck
  Chef de Cuisine, John Lechleinder

Wolfgang Puck



Wolfgang Puck
The name Wolfgang Puck is synonymous with the best in restaurant hospitality and the ultimate in all aspects of the culinary arts. The famous chef has built an empire that encompasses three companies: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering and Wolfgang Puck Worldwide, Inc.

Wolfgang came to Los Angeles in 1975 and very quickly garnered the attention of the Hollywood elite as chef and eventually part owner 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. Wolfgang has changed the way Americans cook and eat by mixing formal French techniques and Asian and California-influenced aesthetics with the highest quality ingredients.
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Chef de Cuisine, John Lechleinder




John Lechleidner was raised in Pennsauken, NJ, where he attended the Academy of Culinary Arts. There, he learned the skills and passion to pave the way to success in the industry. While attending culinary school, Lechleidner received a strong background in a variety of kitchen skills as a line cook at the popular New Jersey restaurant, Johnny Honolulu’s.

After graduating from culinary school in 1999, Lechleidner journeyed to Las Vegas where his transition into a serious culinary career began as a sous chef at Sfuzzi, when the city was undergoing a culinary transformation and he knew Las Vegas could bring him his big break. His next job as a sous chef at Postrio in Las Vegas was his first position of many with the preeminent Wolfgang Puck Fine Dining Group. During the next four years, he learned and absorbed everything he could from the talented and dynamic culinary and management teams.

It wasn’t long until Lechleidner’s skills were noticed as he then moved to Wolfgang’s flagship Spago at The Forum Shops at Caesars before later being tapped to join the opening team at the Wolfgang Puck American Grille at Borgata Resort Casino & Spa in Atlantic City as executive sous chef in 2006.

With his creativity, passion and hard work, Lechleidner traveled to Los Angeles in 2009 for his new role as executive chef of Wolfgang Puck Bar & Grill, the fine dining group’s fourth restaurant in Los Angeles. In 2012, Lechleidner joined WP24 Restaurant and Lounge as chef de cuisine, continuing his culinary journey and training with Puck and Chef Lee Hefter, managing partner and executive corporate chef of the Wolfgang Puck Fine Dining Group.
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