CUT at 20: What ‘The World of CUT’ Dinner Was Designed to Celebrate

The World of CUT was announced as a seven-course portrait of how Wolfgang Puck’s flagship steak restaurant grew into an international dining brand.

CUT by Wolfgang Puck reached its 20th-anniversary season in 2026, two decades after the original restaurant opened inside Beverly Wilshire, Beverly Hills, A Four Seasons Hotel.

The anniversary programme centred on The World of CUT, a one-night dinner announced for 20 August. Seven executive chefs, representing the brand’s seven locations, were scheduled to create one course each for a tasting menu linking Beverly Hills with CUT’s international expansion.

Four Seasons announced “The World of CUT” for August 20, 2026 at CUT Beverly Hills, with the executive chefs from all seven CUT locations each leading a course in a seven-course tasting menu. The published anniversary material establishes the concept, participating network and historical context of the evening; this piece focuses on those confirmed details rather than reconstructing unverified post-event moments.

From Beverly Hills to a global brand

CUT opened at Beverly Wilshire in June 2006 with a contemporary interpretation of the classic steak restaurant. The concept combined precise cooking, international beef and seafood, modern interiors and a less conventional approach to steakhouse formality.

The Beverly Hills restaurant later expanded into a wider network. Locations cited by Four Seasons include New York, London, Singapore, Bahrain, Las Vegas and Washington, D.C., alongside the flagship.

The anniversary year also overlaps with other milestones: ten years for CUT New York and fifteen years for the London and Singapore restaurants.

Seven chefs, seven perspectives

The World of CUT menu was designed as a seven-course sequence, with every executive chef responsible for one course inspired by the ingredients and culinary character of their location.

That structure offers a useful way to read the brand’s development. CUT has retained a common focus on technique and premium ingredients while allowing each restaurant to respond to its own city.

The dinner was announced at USD 295 per person, with the event scheduled for 6:00 pm on 20 August at CUT Beverly Hills. Because it was a limited, ticketed event, those commercial details should not be carried into a post-event story without confirmation.

Why the anniversary matters

Restaurant groups often face a tension between consistency and local relevance. A global brand needs a recognisable identity, but identical menus can make expansion feel generic.

CUT’s anniversary concept placed that tension on the plate by asking each location to interpret the brand through a single course. The editorial value is not only in the dinner itself, but in what it reveals about the internationalisation of a restaurant born in a landmark Beverly Hills hotel.

What remains unconfirmed

Why the seven-course format mattered

The anniversary concept was designed around the global network rather than a retrospective menu from one kitchen. Four Seasons announced that executive chefs representing all seven CUT locations would each lead a course inspired by their home city. That structure made the dinner a portrait of how one restaurant brand can maintain a recognizable identity while allowing local teams to interpret it differently. It also gave the anniversary a concrete culinary format instead of relying only on speeches or archival nostalgia.

The Beverly Hills flagship provided the historical anchor

CUT opened at Beverly Wilshire in June 2006, making the Beverly Hills restaurant the logical setting for the twentieth-anniversary dinner. Returning the global chefs to the original address connected the brand’s expansion back to its starting point. That context is confirmed by the official Four Seasons announcement and can be stated confidently even without a later press recap of who ultimately attended or how the final evening unfolded.