Chef’s star shines bright at studio commissary

NBC/Universal caters to celebrity tastes for fresh, diverse fare

By ELISSA ELAN

BURBANK, CALIF. (Feb. 26) —Wayne Elias may not have his own star on the Hollywood Walk of Fame, but he nonetheless has captured the attention of numerous celebrities by entertaining their appetites with the innovative food he prepares as executive chef of NBC/Universal Studio’s commissary here.

Elias’ customers, which include “Tonight Show” host Jay Leno and talk show host Ellen DeGeneres as well as the cast of the daytime drama “Days of Our Lives” and the staff of the Spanish-language Telemundo network, won’t settle for canned vegetables and tuna subs. Instead, they prefer a variety of organic sandwiches or vegan salads, freshly prepared gourmet grab-and-go items, or homemade chili, which “Tonight Show” sidekick Ross the Intern has written on his blog is a must-have staple of his diet.

Elias was offered the starring role in the commissary’s kitchen seven years ago when Garth Ancier, then president of the network, was dining one night at the chef’s upscale Hollywood restaurant and begged him to cook up some new culinary life on the lot.

The commissary at NBC/Universal Studios features four hot entrées daily, along with a salad bar, a stir-fry station and a sushi bar. Chef Wayne Elias, inset, says he tries to appeal to the diverse backgrounds of the studio’s diners.

“The president approached me, and I told him I’d take a look at the operation and give him my observations and opinions,” said Elias, a chef for 25 years and the owner of Crumble Catering. “[The food] was very bland and not innovative or creative at all. I knew immediately we could improve things greatly and at the same time add foodservice to our resume.”

Francine Spray, who handles events and operations for Universal, said Elias was the perfect choice to run the foodservice at the television studio.

“Before, the commissary was run by Restaurant Associates, and, for whatever reason, a change was made,” she said. “Wayne has brought a fresh pair of eyes as well as different things to the menu that have been great. He has brought not only his expertise here, but also an image-conscious professionalism and attention to detail.”

Open daily between the hours of 7 a.m. and 7 p.m., the commissary, which underwent a design renovation last year, feeds about 1,000 people a day and has recorded annual sales of $2.3 million, Elias said. Prices range from $3.25 for the salad bar to $7.25 for hot entrées such as Spanish paella with seafood or chicken. Elias, who every year independently caters singer Elton John’s Oscar party, also noted that catering special events like Christmas and cocktail parties on the NBC/Universal lot accounts for 30 percent of sales.

Elias said the commissary’s menu features four hot entrées daily along with a stir-fry station and a sushi bar. There is a sandwich station as well. The emphasis, he said, is on fresh, diverse foods that appeal to many different tastes.

“We deal here with a lot of different backgrounds, and oftentimes the people here can’t leave the premises on a regular basis,” he said.“So I create menus based on what’s happening in the market. There’s not a lot of choice in the neighborhood, just a lot of fast food, so we try to cater as much as we can and meet all dietary and appetite needs. I get ideas online and from market reports from my vendors. My knowledge comes from reaching out and reading everything.”

When asked about the gastronomic leanings of Leno and DeGeneres, Elias said they both eat very healthfully, albeit in the privacy of their trailers and dressing rooms.

“Anything Jay Leno wants is brought to his office; he doesn’t come into the commissary,” Elias said. “But I do know he eats a lot of healthy foods—grilled chicken breast and salad. Ellen comes in once in a while and eats a lot of salad; she’s big on that. But mostly her assistant comes in and gets it for her.”

Still, it’s not star power that inspires Elias. Rather, he said, it’s the opportunity to make all of the commissary’s customers happy.

“I love pleasing people with something I have created,” he said. “Event after event, I try to stay abreast of what’s happening in the industry and be as creative as I can. I try to take all the experience I’ve gotten over the years and put it to good use.”