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Grant Achatz          

Award-Winning Chef, Restaurateur & Cancer Survivor

Chef Grant Achatz is one of the most awarded and recognized chefs in the world. Known for his innovative, emotional, and modernist style of cuisine he has been named Best Chef in the United States by the James Beard Foundation, honored by Time Magazine as one of the 100 Most Influential People in the World, and has given talks and lectures on gastronomy and design at conferences and universities around the world.

Achatz began working in restaurants as soon as he could walk. His parents owned a diner in Michigan and he spent his childhood years working alongside his family.

After graduating from the Culinary Institute of America at 21 Achatz spent a short time at Charlie Trotters before finding his mentor in chef Thomas Keller at the French Laundry. Achatz worked for a total of 5 years at the French Laundry eventually rising to chef de cuisine. He also spent a year working at La Jota vineyards during his time in California.

A short stage at elBulli in Roses, Spain was exceptionally influential and led Achatz to seek out his first executive chef position at Trio in Evanston, IL. It was there that his creativity and desire to innovate flourished. Achatz was named Rising Star Chef by the James Beard Foundation and recognized in Food & Wine Magazine as one of the nation’s Best New Chefs.

In 2004 Achatz began building his dream restaurant, Alinea. Partnering with restaurant neophyte Nick Kokonas they sought to redefine fine dining in America, questioning not only culinary concepts but also the guest experience, tableware design, and restaurant bookings.

Alinea has been named the Best Restaurant in the World by Elite Traveler magazine, three times been awarded the title of Best Restaurant in the United States by The World’s 50 Best Restaurants and Gourmet Magazine, and has appeared in hundreds of publications around the world. The venerable Michelin Guide awarded Alinea their highest rating, 3-stars, a ranking held by only 14 restaurants in the United States. Alinea has won James Beard Awards for Best Service in the United States and holds 5 Mobil Stars.

In 2011 Achatz followed Alinea with Next restaurant and the uber-modern bar, The Aviary. Next was honored with Best New Restaurant in America by James Beard, and the following year the foundation named The Aviary as Outstanding Bar Program in America. Recently, Achatz and Nick opened Roister, which means “boisterous” in old English. The restaurant features a lively environment, open kitchen and a la carte menu.

Achatz lives in Chicago and has two sons. He devotes his free time to work, even when he enjoys traveling and seeing new parts of the world.

News


Chicago Trailblazer Grant Achatz Represents the US on ‘The Final Table’
The chef behind Alinea and Next is the American culinary expert on Netflix’s cooking competition show
‘Chef’s Table’ Recap: Grant Achatz Forges His Own Path Through Modern American Cuisine
How the chef behind Alinea found his inspiration and opened a groundbreaking restaurant
Grant Achatz Takes You on a Once-in-a-Lifetime Hot Dog Tour of Chicago
Two Windy City icons, the Chicago-style hot dog and Grant Achatz’s Alinea, occupy opposite ends of the culinary spectrum. The dog started as simple sustenance for laborers, and Alinea is a Michelin three-star temple of modernist cuisine. But Achatz has found a way to bridge the gap.
Grant Achatz, Science-Minded Chef, Turns to Cloning
Among his other innovations, Grant Achatz is a pioneer in menu typography. At Alinea, in Chicago, courses on his tasting menus used to be printed in a long, snaking column; sweeter dishes drifted out to the right margin and more savory ones swayed left.
Next in Chicago: How Grant Achatz's restaurant reinvents itself every ...
The humble carrot. What can you do with a carrot? Well, if you're Dave Beran, executive chef of Next, an avant-garde restaurant in Chicago, you instruct farmers  ...
Next Restaurant 2013 Menus: Grant Achatz Unveils What's Next At ...
Next Restaurant on Wednesday pulled back the curtain on their menus for the upcoming year. The Chicago Tribune's Kevin Pang reports that Grant Achatz and  ...
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American chefs finish seventh in Bocuse d'Or competition
Chef Richard Rosendale and his dream team of mentors -- including Chicago-based Alinea/Next chef Grant Achatz, Thomas Keller (The French Laundry, Per Se) and Daniel Boulud (Daniel)
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