Chef and Restaurateur Wolfgang Puck and Chef Pierre Gagnaire

Coming together to host an unforgettable dinner at Wolfgang Puck in the Hotel Bel-Air on 7 January 2016

Wolfgang Puck and Pierre Gagnaire


Wolfgang Puck at Hotel Bel-Air will host two of the world’s most esteemed chefs, Wolfgang Puck and Pierre Gagnaire, for a one-of-a-kind culinary experience on Thursday, January 7, 2016. This exclusive six-course dinner is limited to 70 guests, with attendees enjoying amuse Bouche followed by three courses prepared by each celebrated chef.

Wolfgang and his executive chef, Hugo Bolanos, have created a menu which includes Snake River Farm’s American Wagyu Beef and French Black Truffles, accompanied by Chef Pierre Gagnaire’s Bresse Poultry and Belon Oysters. Members of Chef Gagnaire’s culinary team from his eponymous three-Michelin star restaurant, located 6 rue Balzac 75008 in Paris, will also be on hand to participate in this memorable dinner.

Open to both hotel guests and non-hotel guests, the collaborative dinner is priced at $225 per person, excluding beverage, tax and gratuity, with optional wine pairings for an additional $125. Reservations will be accepted beginning Tuesday, December 8. For more information and reservations, please call 310.909.1644.

About Chef Wolfgang Puck

Chef and restaurateur Wolfgang Puck is acclaimed for his bold, innovative school of cooking that redefined fine dining in America. From the introduction of Spago, known as one of the world’s most iconic restaurants, to the creation of Chinois and CUT, and winning three James Beard awards and an Emmy, Wolfgang Puck has long set the standard for cuisine, service and style. His popular, namesake restaurant, Wolfgang Puck at Hotel Bel-Air, represents one of his best restaurant experiences for Los Angeles and is a hotel restaurant like no other, featuring a spectacular garden setting and two distinct dining venues offering the best of indoor and outdoor California cuisine.

About Chef Pierre Gagnaire

After learning the profession of chef alongside some of the finest chefs in the business, Pierre Gagnaire struck out on his own in the town of St Etienne. It was here that his illustrious career really began to take off – and where he won his first collection of three Michelin Stars. Since then he has overseen the development of a number of restaurants the world over… each of which stay true to the defining ethos of quality and innovation synonymous with Chef Gagnaire. Alongside the venture in Paris located 6 rue Balzac, his services and expertise as a head chef are devoted to: “Sketch” in London, “Gaya par Pierre Gagnaire” in Paris, “Pierre Gagnaire pour les Airelles” in Courchevel, “Pèir “in Gordes, “Twist by Pierre Gagnaire” at the Mandarin Oriental in Las Vegas, “Pierre Gagnaire à Seoul” in Seoul, “Reflets par Pierre Gagnarire” in Dubai, P”ierre Gagnaire – Tokyo” in Tokyo, “Pierre” in Hong Kong and “La Maison 1888” in Danang.

The visiting chef series at Hotel Bel-Air continues throughout 2016, with additional information to be provided about planned events throughout the year.

Dorchester Collection

Dorchester Collection is a portfolio of the world’s foremost luxury hotels in Europe and the USA, each of which reflects the distinctive culture of its destination. By applying its unrivalled experience and capability in owning and operating some of the greatest individual hotels, the company’s mission is to develop an impeccable group of the finest landmark hotels through acquisition as well as management of wholly-owned and part-owned hotels, and to enter into management agreements.

The current portfolio includes the following hotels (in order of them joining the group): The Dorchester, London; The Beverly Hills Hotel, Beverly Hills; Le Meurice, Paris; Hôtel Plaza Athénée, Paris; Hotel Principe di Savoia, Milan; Hotel Bel-Air, Los Angeles; Coworth Park, Ascot, UK; 45 Park Lane, London; Le Richemond, Geneva; and Hotel Eden, Rome.

Wolfgang Puck Fine Dining Group

The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The award-winning restaurants in the Wolfgang Puck Fine Dining Group include Chinois (Santa Monica); Cucina by Wolfgang Puck (Las Vegas); CUT (Bahrain Bay, Beverly Hills, Dubai, Las Vegas, London, Singapore and New York City (Summer 2016)); Five Sixty (Dallas); Spago (Beaver Creek, Beverly Hills, Istanbul, Las Vegas, Maui and Singapore); The Source by Wolfgang Puck (Washington, DC); Trattoria del Lupo (Las Vegas); Wolfgang Puck at Hotel Bel-Air (Los Angeles); re Asian Cuisine (Bahrain Bay); Wolfgang Puck American Grille (Atlantic City); Wolfgang Puck Bar & Grill (Las Vegas, Summerlin and Los Angeles); Wolfgang Puck Pizzeria & Cucina (Detroit); Wolfgang Puck Steak (Detroit); and WP24 (Los Angeles).

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