Feeding about 1,500 celebrities (A-list stars included) may sound like a near impossible task for the average caterer, but that is perhaps why Hollywood’s favourite chef, Wolfgang Puck, has been the go-to-guy for the post-Oscars’ Governors Ball over the past 21 years. While it hasn’t been a breeze for the now-66-year-old chef-restauranteur, it has, he admitted, gotten a lot easier.

“You know, we have it so well organised and I have so many great people working for me now, I don’t have to do as much as I did before,” he told TODAY over the phone, adding that he still plans the menu and how the dishes will be plated and served — as well as how one needs to prepare 12,000 plates in only an hour-and-a-half. “But then I have 300 chefs cooking and about 600 waiters and busboys in the dining room service; so I think we have it pretty much under control.

“I think there are always unique challenges because we cook everything at the last moment. But I have a great group of chefs … and they come from our restaurants all over the world. We have chefs from Bahrain, from Istanbul, from London and from all the restaurants in the US. Plus, we have the local cooking school where we have all the student chefs come to help us plate,” he explained.

It’s not like catering for the Grammy Awards, which he had to skip this year because he was already in charge of a large party — mega record-producer, Jimmy Iovine’s wedding. “The Grammys are so big and there are only buffets at the LA Convention Centre, so I prefer to do the Academy Awards (where) we can do a better job. Also, the people at the Academy get very jealous if I do too many other things; they want to have me exclusively,” he deadpanned.

He shared how the Oscars (awards show) is still a very traditional event and “generally, it’s always the same formula”. And that is partly why there remains more than a few annual classics. “We make smoke salmon with caviar every year; we make our chicken pot pie; we also make Chinois lamb chop, which we’ve been doing for the last six years,” he added.

New additions are no less lush. “This year we’re making special dishes such as lobster that we cook in puff pastry with a little ginger and lobster sauce; we are also going to make some lobster tortellini, which we never made before.

“We always do some new things but, mainly, (the menu) is very market driven — so whatever we are going to find at the markets, we are going to buy and prepare it.”

And, foodies or not, such a ball is not without a few uniquely A-list appetites. “I don’t know who is going to be there, but I know, for example, for Leonardo DiCaprio, I can make him a 10-course menu, and he really loves food.

“And I know Denzel Washington really loves food and wine, so I always put a bottle of burgundy on the side for him. There are more obvious (foodies) such as Barbra Streisand who loves the chicken pot pie; and Danny DeVito always eats a lot of lobster so I give him a big portion of that.”

Q: You must be quite familiar with Singapore’s famously varied cuisines. What are some dishes that could make it onto the Governors Ball menu?

A: We always have different kinds of satay with different sauces, but when I think of satay, I think of Malaysia and Indonesia. I know Singapore is part of the peninsula so it’s all very similar. Naturally, we do that for appetisers.

Q: Do any of the celebrities have special preferences?

A: A few of them have come to me … I know Barbra Streisand has already asked if I’m going to make chicken pot pie — again. You know, we make chicken pot pie with black truffle. And I know Viola Davis loves the macaroni and cheese, which has wild mushrooms in it. DiCaprio has already asked me if I’m going to have some Asian-influenced foods, like Chinese-influenced food because we have a Chinois or Chinese restaurant, and he likes that. And, naturally, everyone has said to me: “Hopefully you are going to have the wagyu steak from Snake River Farm.” But I cook whatever I want. And I know what most people like to eat. So we have dishes that are more comfort foods and some modern dishes.

Q: Do you decide on dishes based on what you already know these celebrities like?

A: We make some of the things (popular dishes such as the spicy tuna cones from Spago) that people like, and some are new (dishes) we make every year. The other year, the prince of Monaco was there (at the Oscars) and he had the chicken pot pie. And then I saw him in Monaco and he said: “Oh my god, open a restaurant in Monaco and make the chicken pot pie, and I’ll be there every week.”

Q: Did any of the stars have something to do with your decision to serve something as homely as macaroni and cheese — next to something like baked potato with caviar?

A: It’s so funny because people like different things. But I know when Jennifer Lawrence won, I poured her champagne, and served her baked potato and caviar. She said it was the best thing she’s ever eaten. She is nominated again this year, so now that I know she loves it, I might give her two (portions) at the 
same time.

Q: But who ordered the macaroni and cheese?

A: I remember everybody liked it … like last time, when John Travolta was there, he was so sweet and said: “Oh, I loved home-cooked food; it feels like I’m eating at home when I have the macaroni and cheese.”

Q: Have you noticed an evolution in dietary requirements at the party?

A: I think there are definitely more vegetarians now than before. But I must tell you one thing: After the Oscars (awards ceremony), even the vegetarians will eat fish and meat because they are so hungry.

Catch the Oscars ‘live’ on HBO (Starhub Ch 601) on Feb 29, 8am (red carpet) and 9.30am (show proper). The encore telecast is on the same day at 7pm and 8pm, respectively.