Pierre Gagnaire

Pierre Gagnaire 1

Twist, Mandarin Oriental

On December 4, 2009, Pierre Gagnaire opened his first restaurant in the United States at Mandarin Oriental, Las Vegas.Twist by Pierre Gagnaire boasts an innovative menu that infuses the simplicity of classic French cuisine with a modern spin – a fusion for which Gagnaire is revered in today’s culinary world.Twist by Pierre Gagnaire is Gagnaire’s second restaurant within Mandarin Oriental Hotel Group as his first, Pierre, is located at Mandarin Oriental, Hong Kong.

Born in Apinac, France, Gagnaire is the Head Chef and owner of multiple Michelin-star restaurants worldwide, including establishments in his native France as well as London, Hong Kong, Tokyo, Dubai and Korea. The son of restaurant owners, he began his career as an apprentice learning the fundamentals of traditional cuisine in Lyon. In 1974, the young chef discovered the world of creative cuisine when working with Chef Alain Sendernes at Lucas Carton in Paris. After two years roving the world, Gagnaire returned to his family restaurant, Le Clos Fleury. Earning his first Michelin star in 1976, he decided to go solo in 1981 and opened his first restaurant in Saint Etienne where he received two Michelin stars. He opened his second restaurant in 1992 and soon earned three Michelin stars for his signature cuisine. Four years later, Gagnaire opened a new restaurant in Paris and within two years regained his three-star status.

In 2001, Gagnaire co-founded the molecular gastronomic dining experience known as “Note à Note” with French chemist, Hervé.Offered exclusively at his restaurant, Pierre, at Mandarin Oriental, Hong Kong, “Note à Note” is claimed as the world’s first dish made entirely of pure compounds. The result is unique, offering diners familiar flavors with a new consistency and appearance.

Although his food is often described as modern, his style is deeply rooted in the French cooking tradition.Gagnaire’s innovative creations, while refined and exquisitely presented, are both easy to understand and unpretentious. Gagnaire was one of the first chefs to embrace the idea of food as art—like a painter, he marks his culinary “eras” by dish and year. Constant evolution has allowed Gagnaire to stay at the forefront of the international culinary scene and remain relevant in an ever-changing world.

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