Chef Robert Hall, executive chef and culinary director of the Winthrop Rockefeller Institute is lending his expertise to prepare a mouth-watering array of culinary delights for the Oscar Watch Party at the Ford Theatre in downtown Conway on Sunday.

The fund-raising event is in support of the UCA Feature Filmmaking project.

The UCA Digital Filmmaking Department is one of only a handful of film schools in the country making feature length films that offer students real-world opportunities.

Tickets are $35 each, $60 a couple in advance or $45 each at the door.

To learn more or to purchase tickets visit or call 501-358-9505.

The menu plan for the evening is inspired by the "Hollywood Experience" that is Oscar Night. Guests will arrive, walk the red carpet and be greeted with champagne, paparazzi and cameras on hand to capture those magic moments.

The evening then entails a parade of delicious delectables including Mini Naan Canapes, Assorted Mini Empanadas, Smoked Duck Dumplings, Grits Made to Order, Southwestern Shrimp Cocktail Shooters, Oreo Truffles, and more.

The event promises to provide all the glitz and glam of Hollywood in downtown Conway.

Hall entered the culinary profession as a prep cook in 1991, at A Place To Eat Restaurant in Conway. In the succeeding years, he worked his way up the culinary food chain at The Rose and Crown in Conway and The Excelsior Hotel in Little Rock. While in Provo, Utah, he owned and operated his own restaurant, Dixieland Jazz Restaurant, and a catering company, Signature Catering.

In 2004 Hall returned to pursue graduate studies at UCA where he accepted a position with Aramark as the pastry chef.

In 2006, he took over culinary operations at UCA as the Executive Chef and in 2008, Hall traveled to China as one of 48 executive chefs from around the world to work at the Beijing Summer Olympic Games.

In 2011, Hal joined the team at the Winthrop Rockefeller Institute as the Culinary Director, and soon thereafter took on the additional role of Executive Chef, leading an extensive calendar of workshops and classes in the state-of-the-art demonstration theater and hands-on food laboratory.

A winner of numerous awards including the regional gold medal for the Aramark Culinary Excellence Challenge, Hall calls his food "global fusion," an amalgamation of flavors and textures influenced by the regional flavors of the United States and the global flavors of the world.