Wolfgang Puck’s 32nd Oscars Menu: Comfort Food and New Culinary Experiences for Hollywood’s Biggest Night

Los Angeles, CA – March 11, 2026 – Celebrity chef Wolfgang Puck is preparing to cater the 98th Academy Awards Governors Ball for a remarkable 32nd consecutive year. The event, held at the Ray Dolby Ballroom following Sunday’s ceremony, will feature a menu of over 70 dishes for approximately 1,500 A-list attendees, blending classic comfort food with innovative culinary experiences.

A Legacy of Hollywood Cuisine

Wolfgang Puck Catering first graced the Governors Ball in 1994 and has since become a cornerstone of the post-Oscars celebration. Puck’s team includes 75 savory chefs, 45 pastry chefs, and over 300 front-of-house staff and managers dedicated to executing the elaborate banquet.

Classic Favorites and New Additions

The menu will feature returning favorites like chicken pot pie, macaroni and cheese, mini Wagyu burgers, and smoked salmon pizza, catering to the stars’ desire for familiar flavors. Alongside these staples, Puck is introducing several new elements to this year’s menu.

• Sushi and Salmon Station: Five chefs will prepare handrolls, nigiri, and crispy rice cakes.
• Apple Strudel: A dessert based on a recipe from Puck’s mother.
• New Ice Cream Machine: A machine designed to maintain a consistent, silky texture for the ice cream and sorbets served to guests throughout the night.
• Italian Gelato Machine: Whipping up fresh ice cream.
• 24-Karat Gold Chocolate Oscars: Miniature chocolate Oscars will be decorated with edible 24-karat gold.
• Live Izakaya: A Japanese-style pub offering traditional bites.

A Focus on Quality and Dietary Needs

Puck emphasizes the importance of ingredient quality and accommodating all dietary restrictions. He recalled catering to Joaquin Phoenix’s vegan diet after his 2020 Best Actor win for “Joker,” providing a fully vegan menu that Phoenix praised as “the best vegan restaurant in the world.”

By the Numbers: A Gastronomic Feast

The scale of the catering operation is immense, with the team preparing:

• Approximately 600 pizzas
• 3,000 artichoke agnolotti
• 2,000 chocolate Oscars
• 90 kilograms (approximately 198 pounds) of seasoned ribeye
• 136 kilograms (approximately 299 pounds) of smoked salmon
• 227 kilograms (approximately 500 pounds) of wild mushrooms
• 181 kilograms (approximately 399 pounds) of cheeses
• 14 kilograms (approximately 31 pounds) of Kaluga caviar
• Eight liters of 24-karat edible liquid gold

A Tradition of Innovation

Even as Puck acknowledges past attempts to move away from popular dishes like pizza were met with resistance, he continues to balance innovation with the comfort and familiarity that guests expect. “It’s all about the quality of the ingredients and the quality of the dishes,” Puck said. “We have to cook for 1,500 people. We keep it simple. We don’t need 10 sauces with it.”