Wolfgang Puck is one of the planet’s most recognizable chefs, a restaurant-empire builder who put the concept of celebrity-filled dining rooms on the map at his Los Angeles flagship, Spago, which opened in 1982. But the founder of Wolfgang Puck Fine Dining Group—a collection of almost two dozen restaurants including the steakhouse Cut—is almost as famous for his longtime role as caterer to the Oscars’ Governors Ball. He knows what works for a party. For the holidays, he’s bringing pie, specifically apple pie. “I make one with dried fruit in it, and caramel sauce with Calvados, and crème fraîche,” he says. If he’s not traveling too far, he says, “I will bring marzipan ice cream, because I always try to give a little twist to something. I’m not the biggest fan of pumpkin pie—in Austria we grew up with apple strudel.”