Christa Simmons here with Young Hollywood. Today we're going to get a sneak peek at Wolfgang Puck's new restaurant. Now, he has 20 restaurants, 80 Wolfgang Puck Expresses, his own books, his product line, and he's a judge on Top Chef Season 10 in Seattle. But he's taken some special time to give us a behind-the-scenes look at his brand new kitchen. Let's go take a look. So we're here. We're going to get a behind-the-scenes tour of your new restaurant. Uh, starting with my favorite place, the bar. Yep. Why don't you tell us a little bit about what you have going on?

We renovated the whole restaurant. Before that, you know, the restaurant was 16 years old, and I really thought we need to do something to freshen it up. And we decided to really make it into different ambiences, different feel. So when you walk in, the outside is all white. But then you walk in and say, wow, this feels like a very comfortable bar. It has beautiful seating here with pillows and couches and so on. Real bar stools made out of leather. And we have great cocktails, fantastic bar tenders who really do such an amazing job.

Well, maybe we should move on a little bit and get a tour of the restaurant. You lead the way.

I built a big wine room here, a big wine cellar really in here. You can come in here and look in here. You can see it's all temperature controlled, so that sommelier can come and pick all the different wines they want. This one is for red wine and some white wine because some white wines are better when they're not too cold, you know? So, it goes all the way through. So, we have a selection of over 3,500 wines.

Oh my gosh. Holy cow. Even I couldn't drink that much.

Yeah, well, over time. You're young, over time you can finish our wine cellar here. And now here we have some great pieces of art. I always loved art. They're all L. A. artists we have here, and my wife Gelila really did the whole organize organization of the artwork, curated the whole show here.

So not only is this a restaurant, it's essentially been turned into an art gallery.

I love art. I think food and art go so well together.

And now, you actually as a child wanted to be an architect. So is this sort of in a way living out your childhood dreams?

Maybe it's in the back of my head somewhere, you know, because I always love new, I love architecture. And Waldo Fernandez who did the restaurant, you know, he does wonderful spaces. So I think it was really an exciting project.

You know what I'm very curious about? It's the kitchen. Do you spend any time in the kitchen?

I do. We have a lot of people working here doing prep and because we make everything ourselves here if it's smoking the fish, it's making the bread. Everything is done in-house. So, we have 116 employees also.

Oh my gosh, just for this one kitchen.

For the restaurant.

Right. Right. Now, let's come out of here.

Now we still have the wood burning oven from the old kitchen as you can see in here.

Very cool. So this, did you do anything with the front of

No, no. The the whole kitchen is the same. It's just the kitchen was built like that and really well built anyway. So what we did, we got all new equipment, new refrigeration and so on.

You know, I wanted to talk to you too about another part of your business, which is catering the Academy Awards Governor's Ball. Is that intimidating or have you kind of gotten over it at this point?

It's just. Oh, I don't think it's intimidating anymore. We did it so many times, so I think we really know what we are doing with that. But it's always very exciting, and I think it's the biggest party of the year in Los Angeles. So it's like the Super Bowl except it's for the movies.

Excellent. And now here, I know that you probably get a lot of celebrity clientele coming through the restaurant. Um, Beverly Hills, we are in, you know, the right next to Rodeo Drive. Who are some of the celebrities you cook for here?

Everybody from George Clooney to Sidney Poitier, from Barbra Streisand, Christina Aguilera, you name it, they come here.

Oh my goodness. And is there anyone you're a little bit nervous to cook for?

The only time I get nervous if the president comes, you know, because they have so much security, they come through with the dogs or whatever. And I always said maybe they find something one day.

Do you have something to hide, Wolfgang?

I don't not me.

Did you inhale? Right now, just for your information, I'm teleporting a tweet to all my friends and reviewing the restaurant while we're standing here talking.

All right. Well, we better find some dishes then so you can taste them too.

I'm down. That sounds great. Okay, let's go find Ted. Soon. This is gorgeous.

It's all homemade blades. You only can find them here. And we serve a little fish here in banana leaves with some Indonesian style chili sauce. It's a little sweet and spicy. This is a braised short rib with bone marrow, horseradish, and a little horseradish cream here. And here we have a little sashimi. You know, people love raw fish. So we have a little tuna, a little hamachi, a little bit of sea urchin here. And then over here is the dessert station.

All right. Well, as you can see, it looks beautiful. But as we say in Austria, the proof is in the pudding.

Oh, absolutely. So let's taste it.

The proof is in the chocolate pudding. Grab your weapons. Chocolate, you have a chocolate truffle here. Oh my god. But you have to taste the cake here. I'll probably have chocolate all over my face and I don't even care. I love that. Oh, I didn't get one of these. Eat it. Put it. Bite it. I think I need to rinse myself off after this. This has just been a little bit intense. If you're going to break your diet, this is the way to do it. Donka, so much. This is amazing. Cheers to you and congrats on the remodel. Beautiful.

Thank you.