Puck trained as an apprentice under Raymond Thuilier at L’Oustau de Baumaniere in Provence, at Hotel de Paris in Monaco, and at Maxim’s Paris. Puck did all of this before moving to the United States in 1973 when he was twenty-five. Puck spent two years as a chef at La Tour in Indianapolis. Then he moved to Los Angeles to become chef and part owner at Ma Maison restaurant.
In 1981 Puck published his first cookbook titled Modern French Cooking for the American Kitchen. One year later Puck opened the restaurant Spago on the Sunset Strip. In 1997 Puck opened a second Spago restaurant. The second Spago, an award winning establishment, is in Beverly Hills. Since 2004 Spago has been recognized as one of the Top 40 Restaurants in the United States.
Through the years Puck has published six cookbooks that feature his signature cooking styles.