Molecular Gastronomy

Molecular gastronomy is a scientific discipline involving the study of physical and chemical processes that occur in cooking. It pertains to the mechanisms behind the transformation of ingredients in cooking and the social, artistic and technical components of culinary and gastronomic phenomena in general (from a scientific point of view). Chef Brian Aaron gathers traditional dishes, deconstructs them and brings them back in a different shape, form, size, texture, and temperature providing our clients a whole new experience in dinning.  Chef Brian Aaron’s creations play with the mind where all his guests senses are challenged and wowed!