What really happens behind the Oscars? Rachel Wells sits down with culinary legend Wolfgang Puck and his son Byron, who reveal how they lead 450 staff and deliver under pressure on Hollywood’s biggest night.

Learn how a team of hundreds, restaurant‑level standards, multiple live stations (from sushi to black‑truffle pasta), and on‑the‑spot problem solving make a flawless night possible.

Wolfgang shares vivid anecdotes — from building kitchens in parking lots to handling a sudden power outage — while Byron reflects on legacy, mentorship, and taking the pressure that builds great hospitality.

Perfect for leaders, founders, and anyone curious about high‑stakes operations and succession planning.

🎧 Available now on Spotify, Apple Podcasts, YouTube Podcasts, and more.

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