Grant Achatz

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Grant Achatz
Born	Birth date -1st March 1966 St. Clair, Michigan, U.S.
Education	The Culinary Institute of America
Culinary career
Cooking style	Molecular gastronomy
Current restaurant(s) Alinea, Next, The Aviary
Award(s) won James Beard Foundation Award

Grant Achatz (born April 25, 1974) is an American chef and restaurateur often recognized for his contributions to molecular gastronomy and progressive cuisine. He is the head chef and co-owner of the Alinea restaurant in Chicago, which has been awarded three Michelin stars.

Early Life and Education

Achatz was born in St. Clair, Michigan. He grew up in a family deeply involved in the restaurant business, which influenced his career choice. He attended The Culinary Institute of America in Hyde Park, New York, where he graduated in 1994.

Career

After graduating, Achatz worked at several prestigious restaurants, including The French Laundry in Yountville, California, under the mentorship of Thomas Keller. In 2001, he became the executive chef at Trio in Evanston, Illinois, where he began to develop his unique style of cooking.

In 2005, Achatz opened Alinea in Chicago, which quickly gained critical acclaim. The restaurant is known for its innovative approach to cuisine, incorporating elements of molecular gastronomy to create a multi-sensory dining experience. Alinea has been awarded three Michelin stars and is frequently listed among the best restaurants in the world.

Achatz has also opened other successful ventures, including Next, a restaurant that changes its menu and theme periodically, and The Aviary, a cocktail bar known for its creative drinks.

Personal Life

In 2007, Achatz was diagnosed with squamous cell carcinoma of the mouth. Despite the severe prognosis, he underwent an aggressive treatment plan that included chemotherapy and radiation therapy, which ultimately led to a full recovery. His battle with cancer and subsequent recovery were documented in the book "Life, On the Line," co-written with his business partner, Nick Kokonas.

Awards and Recognition

Achatz has received numerous awards throughout his career, including several James Beard Foundation Awards. He has been named one of the best new chefs in America by Food & Wine magazine and has been featured in various culinary publications and television programs.

See Also

• Alinea (restaurant)
• Next (restaurant)
• The Aviary (bar)
• Molecular gastronomy
• James Beard Foundation Award
• The French Laundry

Related Pages

• Thomas Keller (chef)
• Michelin Guide
• The Culinary Institute of America
• Progressive cuisine