BEVERLY HILLS, CA – Academy governor Jeffrey Kurland, event producer Cheryl Cecchetto and master chef Wolfgang Puck will return to create this year’s Governors Ball, the Academy’s official post-Oscar® celebration, which will immediately follow the 85th Academy Awards® ceremony on Sunday, February 24. The 1,500 guests of the Governors Ball include Academy Award® winners and nominees, show presenters and other telecast participants. The Governors Ball will take place in The Ray Dolby Ballroom on the top level of the Hollywood & Highland Center® immediately following the Oscar telecast.
As the chair of the Governors Ball, Kurland will oversee the décor, menu and entertainment planning, as well as design the attire to be worn by the evening’s staff. Kurland is an acclaimed costume designer whose feature credits include “Hannah and Her Sisters,” “Radio Days,” “Crimes and Misdemeanors,” “My Best Friend’s Wedding,” “Erin Brockovich,” “Ocean’s Eleven,” “Collateral,” “Law Abiding Citizen,” “Inception,” “The Dictator” and the upcoming “Beautiful Creatures.” He received an Oscar nomination for Costume Design for “Bullets over Broadway.” This will be Jeffrey Kurland’s fourth year serving as the chair of the Governors Ball.
Cecchetto, along with her Sequoia Productions team, will work with Kurland to manage every detail pertaining to the event, including décor, entertainment, food and personnel. Guests will celebrate the night under a sparkling 120-foot chandelier in an intimate ballroom designed in warm shades of aubergine, chartreuse and champagne. An 18-foot golden Oscar will be the centerpiece of the ballroom floor. This will be Cecchetto’s 24th consecutive year producing the Governors Ball. Sequoia Productions’ clients include The Academy of Television Arts & Sciences, G’Day USA – Australia Week, Children’s Hospital Los Angeles and Westfield.
Puck, along with chef Matt Bencivenga, will create the menu featuring more than 50 imaginative dishes, from one-bite hors d’oeuvres to small-plate entrees that will be passed throughout the evening. The menu, which includes such signature favorites as smoked salmon Oscars®, chicken pot pie with shaved black truffles, and mini Kobe burgers with aged cheddar and remoulade, will incorporate local produce and sustainable seafood. Modern presentations such as Japanese baby peach salad, steamed red snapper with Thai spice, and tuna Niçoise style with green olives, will add excitement, while diverse vegan dishes including kale salad with grilled artichoke and lemon vinaigrette, beluga lentils with cauliflower and baby vegetables, and farro with apple, beet and spiced walnut are a new focus. Elegant seasonal desserts, featuring ribbons of shaved ice cream and Concord grape, are inspired by the Ball décor. This will be Puck’s 19th consecutive year creating the menu for the Governors Ball.