Wolfgang Puck: behind the scenes at the Oscars Governors Ball

Wolfgang Puck has been feeding Hollywood after the Oscars for more than 30 years. As the lead chef behind the Governors Ball, he oversees the post-ceremony dinner that serves nearly 2,000 actors, filmmakers, and industry insiders just minutes after the final statuette is handed out.

His team transforms the ballroom kitchen into a high-volume operation, working for days to turn out tens of thousands of dishes in a few hours. Hundreds of staffers plate roughly 30,000 small plates, from wagyu beef sliders and sushi to the truffle chicken pot pie that has been on the menu for about 25 years.

"This is one of our most important dishes, one of the dishes everybody asks for," Puck said, adding that if they ever dared to get rid of the pot pie, there would be "no more Hollywood after." Luxury ingredients feature throughout.

wolfgang puck, governors ball, oscars, post-ceremony, small plates, wagyu sliders, sushi, pot pie, ballroom kitchen, truffle