Wolfgang Puck Catering served custom pancakes at a Perot Museum event in Dallas. Photo courtesy of Wolfgang Puck Catering Dallas
Feb. 21, 2018
When you think of Wolfgang Puck, sustainability is probably not the first thing that comes to mind.
But a spokesperson for Wolfgang Puck Catering Dallas says the company works with sustainability partners across DFW on a regular basis.
Both have partnered with Wolfgang Puck Catering Dallas, allowing the catering company to hand off excess food and ingredients when available. In addition, WPC works with local nonprofit farms including Bonton Farms, Farmers Assisting Return Veterans and Paul Quinn College’s We Over Me Farm, providing food scraps for compost and purchasing the farm’s locally grown produce.
Wolfgang Puck Catering was founded by renowned Chef Wolfgang Puck and CEO Carl Schuster in 1998. The company is headquartered in Los Angeles, where it provides locally sourced ingredients and sustainable seafood for such prestigious events as the official Oscar’s after party.
The company also has operations in 15 markets across the country.
The Dallas division began its operation in 2006.
“Wolfgang Puck Catering Dallas delivers creative cuisine and personalized hospitality to off-site locations, private homes, and iconic venues in Dallas including the AT&T Performing Arts Center, Nasher Sculpture Center, Union Station, Reunion Tower, Perot Museum of Nature and Science and Verizon Theatre at Grand Prairie,” said a spokesperson for Wolfgang Puck catering.
During its time in the DFW catering market, it has been rooted in the philosophy of using the freshest ingredients, focusing on seasonal, farm-to-table cuisine and sourcing locally when possible.
In addition, Wolfgang Puck Catering is hip to the plant-forward movement, serving vegetarian and vegan offerings when requested prepared as creatively as its other dishes.
While the company is not zero-waste, they strive to implement sustainable practices into their events and operations.
“We do this by utilizing product optimally, donating surplus food, providing compost for soil and supporting local food purveyors. We haven’t specifically seen an increase in zero-waste events, but we implement the practices above for every event.”