Chef Pierre Gagnaire has this mission statement for his work; “the desire to run a restaurant which is facing tomorrow but respectful of yesterday”. Born, raised, and classically trained in France, Gagnaire won his first 3 Michelin Stars at St. Etienne in Paris. Though classically trained, Gagnaire started what is called the fusion cuisine movement, and he was one of the first to change up French cuisine by introducing different flavors, textures, and ingredients.
After gaining acclaim in Europe, Gagnaire made his United States debut in 2009, opening Twist by Pierre Gagnaire at the Waldorf Astoria Hotel in Las Vegas. The aesthetic of the Twist evokes the feeling of a true French restaurant with a modern feel. The burgundy carpet, light wood walls, and hanging lights create an intimate environment. Twist offers three menu options to choose from; a Chef’s Choice Tasting Menu, Vegetarian Tasting Menu, and an A La Carte Menu. The dishes at Twist are often described by guests as an experience rather than a meal, each one immaculately plated, a work of art, and a sight to behold; truly a perfect example of molecular gastronomy at its finest. Guests can elect to begin their evening with classic French appetizers such as Foie Gras or Caviar, but these classic dishes take on a new twist. The Foie Gras is unexpectedly paired with surprising flavors like raspberry, rhubarb, almond, and served with Foie Gras Ice Cream while the Caviar is accompanied by Seaweed Gelee, Beef and Tuna Tartare, and Horseradish; each bite a surprising burst of flavor and texture. The Main Course choices are vast as well, and large enough that it is recommended you order a few and share as a table. A few favorite main dishes offered are the Dover Sole paired with Ravioli and flavors of Lemon, Tomato, and Shiso, and the Rack of Lamb with Pumpkin Polenta, Mint, and Ratatouille. Of course, you can choose to indulge in only the best steak if you would rather such as the American Wagyu Filet or Ribeye, each garnished with Eggplant Caviar, Olives, Tomatoes, and other bold flavors, and your choice of sauce. The perfect way to end the evening is with one of Gagnaire’s indulgent desserts, either with a classic take on a Chocolate Souffle made with Guanaja Chocolate, or the Frosty Grapefruit with Gin and Lime Sherbet.
- Gayot; Top 40 Restaurants in the U.S, 2011 – 2019
- Best Chef in the World, 2015
Website: www.waldorfastorialasvegas.com/dining/twist-by-pierre-gagnaire
Tony Lagana
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.