Wolfgang Puck has been feeding Hollywood after the Oscars for more than 30 years — and the scale of the operation is staggering.
As the lead chef behind the Academy Awards’ Governors Ball, Puck oversees the massive post-ceremony dinner that serves nearly 2,000 actors, filmmakers, and industry insiders just minutes after the final statuette is handed out.
Behind the scenes, his team of chefs work for days transforming the ballroom kitchen into a high-volume operation capable of turning out tens of thousands of dishes in a matter of hours.
The menu blends luxury ingredients with crowd-pleasing comfort food. Guests can graze on dishes like wagyu beef sliders, sushi, and other high-end bites — alongside one of the event’s most famous staples, Puck’s truffle chicken pot pie.
We went behind the scenes with Puck and his culinary team as they prepared for the Governors Ball, where hundreds of staff members work together to plate roughly 30,000 dishes for Hollywood’s biggest stars.