Human civilization would have not been developed without the use of fire, which forms the base for habitation, cooking, heating, lighting and defence. Human’s first activities and primary life objectives were to have shelter and find food. Specifically, humans developed a fireplace to cook, and around it a shelter to protect them. The relationship between the art of architecture and gastronomy is not restricted to the design of dining areas. The relationship between the two comprises a multitude of common denominators; tangible and intangibles, including materials, thoughts, memories, experiences and civilization. Gastronomy is the art of converting natural ingredients [meat, fruit and vegetables] into gourmet dishes and architecture is the art of converting natural materials [stone, gravel, soil] into structures. Architects and cooks create using different natural materials, utilizing their skills and expertise to transform existing substances into something better. They are based in symptoms and indications and present their work through interpretive procedures. Architects and cooks have to cope with a multitude of issues regarding the needs of users-customers based on location, the availability of materials and design or presentation considerations, and utilizing creative thinking develop spaces, structures and dishes that meet the needs, or demands or expectations of end users. This research will attempt to establish the relationship affinity between the primeval art of architecture and gastronomy, by studying published information by experts in the field, such as chefs, architects, historians and artists.