Grant Achatz (born 1974) is an American chef and restaurateur who is considered to be on the cutting edge of the movement of menu item construction often referred to as molecular gastronomy or progressive cuisine. Achatz has won numerous awards from prominent culinary institutions and publications including the "Rising Star Chef of the Year Award" for 2003 and "Best Chef in the United States" for 2008 from the James Beard Foundation.
Achatz' earl...
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Grant Achatz (born 1974) is an American chef and restaurateur who is considered to be on the cutting edge of the movement of menu item construction often referred to as molecular gastronomy or progressive cuisine. Achatz has won numerous awards from prominent culinary institutions and publications including the "Rising Star Chef of the Year Award" for 2003 and "Best Chef in the United States" for 2008 from the James Beard Foundation.
Achatz' early culinary career included time spent working in his parents' Michigan restaurants as a teenager, followed by enrollment in The Culinary Institute of America in Hyde Park, New York. Following graduation, Achatz landed a position at Thomas Keller's highly acclaimed restaurant, The French Laundry, in Yountville, California. Achatz spent four years at The French Laundry, rising to the position of sous chef. In 2001, he moved to the Chicago area to become the Executive Chef at Trio, in Evanston, Illinois, which, at the time of his arrival, had a...
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