From London to Singapore, and at airports across the world, Wolfgang Puck’s restaurant empire — like his colleagues, large and small, across the sector —has been hammered by the economic effect of COVID-19.
Locally, Spago, Chinois on Main and his eponymous dining room at the Hotel Bel-Air are relegated to takeout while Hollywood’s favorite chef, 70, huddles with top lieutenants to determine how best to continuing supporting his 1,100 fine-dining employees, as well as the several thousand additional workers who staff his franchised and licensed projects, along with his vast catering division, whose events include the Oscars.
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