WOLFGANG PUCK

Secret Source

WHO: Chef and restaurateur at Cut. #SQUADGOALS: “Up until I opened Cut at the new Four Seasons Hotel Downtown, when I would visit New York I’d always be sure to stop in at my friends’ restaurants. I do my best to visit these places when I visit now, but my time and focus now is on our new restaurant downtown. I love Daniel (60 E. 65th St., 212-288- 0033; danielnyc.com). I know when I eat at the bar, Daniel [Boulud] will cook; it’s a great experience. Le Bernardin (155 W. 51st St., 212- 554-1515; le-bernadin.com) is incredible. Very few chefs cook the way Eric [Ripert] does. I always enjoy my meal here. When I want Italian, I go to chef Michael White’s Marea (240 Central Park South, 212-582-5100; marea-nyc.com). I close my eyes and taste the flavors and textures of Michael’s food—it’s like I’m in Italy.” Cut is located at 99 Church St., 646-880-1995; wolfgangpuck.com