When it comes to creating mouth-watering cuisine for Oscar parties, nobody does it better than Chef Wayne Elias of Mark’s Restaurant and Crumble Catering.

As official caterer for the Elton John AIDS Foundation gala, it’s his responsibility to please the palettes of Hollywood's A-list celebrities. Elizabeth Taylor, Sir Ben Kingsley, Kate Blanchett, Sacha Baron Cohen, Ozzy Osbourne, Lindsay Lohan, Helen Miran, Nicolette Sheridan, Natalie Cole, Mary J. Blige, Josh Groban, Donatella Versace, Christina Aguilera, Beck, John Waters, and Kate Winslet all delight in his creativity.

For the third year running, Chef Wayne and his Crumble team will provide a wide range of delicious culinary delights as the exclusive caterer for Elton John’s annual soiree. From its humble beginnings in 1992, the Elton John AIDS Foundation gala has distributed over $55 million in grants worldwide.

Preparations for Sir Elton’s bash begin two months in advance, with Chef Wayne working hand-in-hand with his business partner of over twenty-five years, Chris Diamond. When the 1,100 celebrity guests arrive after sitting through the ceremonies, they’ll undoubtedly be famished. An army of more than 150 servers, bartenders and kitchen staff will be on duty throughout the night to keep them fed and happy.

For anyone else, an event of this magnitude might be intimidating and overwhelming; but for Chef Wayne and his partner Chris Diamond, it’s just one of the many exciting and fun challenges in their busy annual schedule. Diamond commented: “It’s definitely a labor of love for us.”

Crumble currently provides all food services for the NBC Studios Commissary in Burbank, serving up over one-thousand daily meals for the network’s workforce in addition to on-set catering for “The Tonight Show,” “Ellen” and other hit shows.

Over the years, Crumble has catered hundreds of A-list events, including the World Premieres of “Happy Feet” and “Charlie and the Chocolate Factory.”

To Chef Wayne, every person he serves on a daily basis is equally important; Chef Wayne remarked, “When guests depart with the many delicious flavors of the night pleasantly etched on their taste buds, it makes it all worth-while.”

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