Celebuzz’d 24: Gregg Wiele, the Chef That’s More Important Than Any Award at Hollywood’s Biggest Events

It’s the bottom of the ninth. You’re a celebrity that’s taped in eveningwear that isn’t even yours, Meryl Streep is accepting her award for Most Award Nominations in Award Nominations History, and you’re hungry. Really hungry.

Ah — this is when chefs like Patina Restaurant Group’s Executive Chef of Culinary Gregg Wiele are the real winners at Hollywood’ biggest nights including the Television Academy’s prestigious Creative Arts Ball, the Primetime Emmy® Awards Governors Ball, and the Recording Academy’s Annual Grammy Celebration®. Chef Wiele and his team at Patina Catering, alongside Master Chef and Patina Restaurant Group Founder Joachim Splichalare returning for their twenty-first year as the official caterers of the Emmy Awards Governors Ball and Creative Arts Balls.

The menu, as previously shared on Celebuzz, is an artful celebration of the season’s finest produce that highlights heirloom beets, rainbow carrots, baby fennel and more in its dishes.

“Something that’s very important to us is making sure we adhere to the integrity of the seasons and respect what will actually be good in September,” Wiele explains to us in this episode of Celebuzz’d.

68th Emmy Primetime Emmy Awards Governors Ball Tasting
CREDIT: Matt Sayles/Invision for Television

Wiele, formerly a student of the prestigious United States Air Force Academy, says that his time in military training prepared him for the culinary career that would unknowingly unfold in the years ahead. He says that attention to detail — in addition to a sense of urgency, respect, integrity, teamwork, and pride — were the crucial characteristics that stuck with him in his transition from a military uniform for chef’s whites.

“At the Air Force Academy, everything has a place,” says Wiele. “Everything is in its place. Attention to detail is important in any kitchen, for that matter, but especially for an event as big as the Emmys you definitely need to have attention to detail.”

After guiding us through Patina’s all-star menu for the 68th Emmy Awards, Wiele weighs in on which leafy green might be making its way out of style.

“I remember as a kid going through the buffet line of Sizzler, kale was just a garnish on the salad bar. It’s amazing how it’s now in every single smoothie, every single fresh pressed juice, every single entree salad, and almost every single dessert,” says Wiele. “It’s a delicious vegetable. I like it quite a bit … but I think people are a little kale’d-out because when you start seeing a kale burger at Jack in the Box, you know that it’s turning into a trend and it’s not as cool as it used to be.”

Listen to Wiele discuss the Mustang that kickstarted his culinary career, the food that inspired him growing up, and which celebrities would make him feel starstruck in the episode of Celebuzz’d below.

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