For the 24th consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. It’s for 1,500 VIP guests including Oscar winners and Nominees in the Ray Dolby Ballroom on the top level of the Hollywood & Highland Center. It starts immediately following the Oscar telecast on ABC.
The culinary team creates more than 60 imaginative dishes from one-bite hors d’oeuvres to small-plate entrees that will be passed throughout the evening.
Some 32,000 plates of food will be enjoyed by the guests served by a team of 10 maitre d’ staff, 850 service and support staff and 300 culinary staff.
On the order list for the Governors Ball is 350 pounds of Atlantic Bigeye tuna, 15 kilos of American, farm-raised caviar, 250 Maine lobsters, 300 pounds of Miyazaki Wagyu beef, and 800 stone crab claws.
We’ll have an exclusive kitchen chat with Chef Eric.