About Grant Achatz:
Grant Achatz is an American chef and restaurateur often identified as one of the leaders in molecular gastronomy or progressive cuisine. His Chicago restaurant Alinea has won numerous accolades, and Achatz himself has won numerous awards from prominent culinary institutions and publications including the "Rising Star Chef of the Year Award" for 2003, "Best Chef in the United States" for 2008, and a 2012 "Who's Who Inductee" from the James Beard Foundation.
Here's the irony in what I do: When I go out to eat, I like classic French food. I like amazing Japanese food that has such a history that it goes back hundreds of years. And I also like really innovative food as well.Grant Achatz
Alinea is not the type of restaurant where you go if you're in a hurry. Really, it's about enjoying that three-hour block of time and reflecting on the food, having great conversation with your dining companion.Grant Achatz
The popularity of the Internet and using it as an available resource has really changed the way chefs kind of gather information and look for inspiration. To me, a food trend is potentially a lot of people following an idea.Grant Achatz
In a lot of ways, a lot of smells that aren't necessarily edible smell good, and they remind you of certain aspects of food. So making those associations with what smells good or smells a certain way and pairing that with actual edible ingredients is...Grant Achatz
My home kitchen is airy, with a gas stove, a stainless-steel island table in the center and granite countertops. It's very modest but there's tons of counter space, so you can slap down three or four cutting boards.Grant Achatz
Growing up as a young kid, I was in a restaurant. So, you know, I always had a very good understanding of the nuances. And in a way, that was a bad thing. Because it kind of programmed me to believe that if you're going have a restaurant, this is wha...Grant Achatz