A legend of world gastronomy, and one of the most influential in the last 25 years, he was the first chef to approach cooking from the scientific perspective alongside his friend, physicist Hervé This, and for years the two worked on creating recipes by applying stringent mathematical formulae devised by the molecular gastronome. 

Gagnaire seems, is and conveys the image of a great artist whose expressive language is composed of his cookery ingredients. He has always summed up his cuisine with the phrase "the ingredients and the images of a meal do not always provide a recipe – they just put you on the right track". In addition to his three-star restaurant Pierre Gagnaire on rue Balzac in Paris's 8th arrondissement, he owns and runs several successful restaurants in cities such as London, Hong Kong, Tokyo, Seoul, Moscow, Courchevel and Las Vegas.