#INTERVIEW: In the Kitchen with Pierre Gagnaire: Dubai's Culinary Maestro on Innovation, Authenticity, and the Future of Fine Dining

Delna Mistry Anand: Chef, your career has been nothing short of remarkable. What inspired you to pursue a journey in the culinary arts?

Chef Pierre Gagnaire: It all began with meeting the right people, working alongside passionate teams, and the desire to please customers. Discovering new products, ingredients, and constantly learning from them also fuelled my passion. For me, it's always been about creating something memorable for people—something that not only satisfies the palate but also connects them to a deeper experience.

What made you choose Dubai as your culinary base?

It is not a personal choice; the idea came from the collaboration between InterContinental group and Al Futtaim Group who invited me to be part of their vision. It’s been a wonderful partnership, and together, we’ve created something truly unique here in Dubai. I’m thrilled with how it’s evolved.

Speaking of evolution, I hear you’re not one for bestsellers at Pierre’s TT. Can you share why?

Absolutely! We don’t have any specific bestsellers because our menu is constantly evolving. We change the carte regularly to offer guests something new each time they visit. For me, it’s important that people come here and discover fresh flavours, new techniques, and a different experience each time.

That commitment to freshness and originality really sets you apart.

What would you say is the inspiration behind both Pierre’s TT’s interiors and menu?

The inspiration is very much about authenticity. We aim to offer original, tasty, and genuine food—nothing over-complicated, just honest, flavourful dishes. As for the design, it mirrors the same ethos: it’s about creating a space that feels both welcoming and refined, where every detail reflects our commitment to quality and creativity.

Looking ahead, what can guests expect from Pierre’s TT in 2025? Any exciting updates on the horizon?

This year, we’re focusing on more interactive service elements, which will add an extra layer to the dining experience. We’ll be showcasing a wide selection of French cheeses as well, elevating the culinary experience further. It’s about making dining here not just a meal, but an experience—a conversation, a discovery, and, of course, a celebration of French gastronomy.

That sounds incredible! As you look to the future, what are your broader goals for the coming year?

My primary goal is always to maintain the highest standards of quality. Beyond that, I want to continue nurturing the relationships I have with my partners, my team, and my suppliers. Building these connections with passion is what allows us to consistently deliver exceptional dining experiences. It’s the heart of everything we do at Pierre’s TT.

We look forward to seeing how this vision unfolds. Chef, thank you so much for sharing your insights with us today!

It’s my pleasure. Thank you for taking the time to talk about our work. I’m excited to continue this journey with all of you.