Chef Grant Achatz stands among the world’s most celebrated and influential chefs, renowned for his innovative, emotional, and modernist cuisine. Recognized as the Best Chef in the United States by the James Beard Foundation and honored by Time Magazine as one of the 100 Most Influential People in the World, Achatz has also shared his expertise at conferences and universities globally.

Achatz’s culinary journey began early, working in his family’s diner in Michigan. After graduating from the Culinary Institute of America at 21, he honed his skills at Charlie Trotter’s and later under Chef Thomas Keller at The French Laundry, where he rose to sous chef. His time at La Jota Vineyards and a stage at elBulli in Spain further shaped his culinary philosophy. As the executive chef at Trio in Evanston, IL, his creativity flourished, earning him recognition from Food & Wine Magazine and the James Beard Foundation.

In 2004, Achatz and Nick Kokonas co-founded Alinea, redefining fine dining by challenging culinary norms and enhancing the guest experience. Alinea has since been acclaimed as the Best Restaurant in the World by Elite Traveler and the Best Restaurant in America by Gourmet Magazine, has appeared on the World's 50 Best List top 10, and received 3 Michelin Stars the first year available, among countless other accolades. It has continued to hold three Michelin stars for 13 years, five stars from Forbes Travel Guide, and multiple James Beard Awards, including Outstanding Chef and Outstanding Restaurant. Alinea's remarkable tenure in the culinary world is unparalleled, boasting 13 appearances on the World’s 50 Best list and 13 consecutive years with 3 Michelin stars—longer than any other fine dining restaurant in the country. Its longevity and consistency are a testament to its enduring excellence and innovation.

In 2008, Achatz faced a life-threatening diagnosis of Stage IV tongue cancer. Rejecting the recommended radical surgery, he pursued an innovative treatment at the University of Chicago, leading to his recovery. This journey is chronicled in the New York Times bestselling memoir "Life, On the Line" and featured in the documentary "Spinning Plates" and Netflix’s "Chef’s Table." The Grant Achatz episode of Chef's Table was and continues to be the highest viewed episode of the entire series, showcasing his extraordinary culinary journey and innovative techniques.

Achatz’s culinary ventures expanded with Next restaurant and The Aviary bar, both receiving critical acclaim and awards. Next earned the James Beard Award for Best New Restaurant, and proudly holds a Michelin star, reflecting its excellence and creativity in modern dining, while The Aviary was recognized by James Beard and World's 50 Best for its Outstanding Bar Program. In 2016, he opened Roister, which earned a Michelin star in its first year, followed by St. Clair Supper Club in 2019.

Achatz lives in Chicago with his wife Samantha and their two sons. Despite a demanding career, he finds joy in traveling and exploring new cultures, and in studying science, art, and history, continually drawing inspiration for his culinary innovations.

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