Gaggenau Club 1683, in partnership with Dornbracht, recently hosted an extraordinary evening at the Matt Gagnon Studio in Los Angeles, tailored for a curated group of elite residential architects and designers. The intimate event, held on September 10, 2024, was a seamless blend of sophisticated design, artistic innovation, and culinary mastery, reflecting Gaggenau’s enduring commitment to excellence in design and craftsmanship.

Matt Gagnon talks guests through his creative process as they admire one of his discinctive light stack pieces.

The evening commenced with a welcoming champagne toast and greeting from collaborators Gaggenau and Dornbracht and set the stage for an exciting evening of creative exchange. Matt Gagnon then led an inspiring exploration of his studio, offering guests privileged insight into the creative process behind his striking sculptures and installations—works that elegantly merge the boundaries of fine art and product design.

Left: Matt Gagnon sitting and smiling in front of some of his work. Right: A close-up shot of one of Matt's pieces, a metal sculpture with rigid lines and angles.

The culinary journey that followed was masterfully orchestrated by renowned chef and conceptual artist Minh Phan. Her multi-course menu, inspired by the aesthetic and conceptual richness of Gagnon’s work, was a true testament to the harmony between art and cuisine. As each course unfolded, Gaggenau’s Professional Kitchen Principle was evident—a philosophy that dictates the tools of the kitchen, much like the finest ingredients, must be of the highest quality and add to the finished dish. Each dish was not only a celebration of culinary artistry but also an embodiment of Gaggenau’s dedication to precision and quality in the kitchen.

Collage featuring some of Chef Minh's culinary creations.
Chef Minh demonstrates her "Good Fire" dish for intrigued guests.

The menu included dishes such as Coastal Forest consisting of fermented green figs, gooseberries, pine, buddha’s hand, foraged leaves and kelp, ice plant, and forest puddle. As well as Return of The Fish with wild Pacific cod, sweet potatoes, bok choy, baby lotus, tomatoes, herbs, and numbing ponzu. A highlight moment in the courses included guests moving to an outdoor space to experience the Good Fire—hinoki and fig leaf savory mochi with chrysanthemum, sugar snaps, mung and adzuki legumes, lardon makrut jam and passionfruit pickled watermelon rinds making it a truly memorable experience.

Collage featuring guests, as well as a shot of Chef Minh and Matt Gagnon posing and smiling together.

Throughout the evening, Gaggenau’s esteemed guests engaged in meaningful dialogue, exchanging ideas and exploring future collaborations, while discovering the brand’s latest innovations. This Club 1683 event not only offered an exceptional opportunity to interact with the Gaggenau and Dornbracht teams but also fostered deeper connections within the design community—an evening where luxury, craftsmanship and inspiration converged.

The evening concluded with gratitude from the hosts and a thoughtful gift bag for all attendees.