When it comes to feeding the stars, Wolfgang Puck is king. As the chef for the post-Oscars Governors Ball, he’s responsible for creating and executing a menu for more than 1,600 guests, many of whom are Hollywood’s key power players.

In an interview with Condé Nast Traveler, Puck breaks down some of his secrets for pulling it off each year. He says the menu includes more than 30 small plates, and while he keeps some classics in the mix to keep people happy (“some of the board members love the chicken pot pie”), he also works in new items at the last minute.

Some of the hors d’oeuvres are pretty standard—think kobe sliders and black-truffle pizzas—Puck shows his pedigree with items like an elegant tuna Niçoise served in a tuna can—an idea he says he got from ElBulli.

Read the full interview and see more dishes over at Conde Nast Traveler.