Grant Achatz

Grant Achatz is a chef known for his contributions to modernist cuisine and molecular gastronomy. Achatz began his culinary career in his family's Michigan diner and later trained at the Culinary Institute of America. He gained experience at Charlie Trotter's, The French Laundry, elBulli, and La Jota Vineyards. At The French Laundry, Achatz worked under chef Thomas Keller for five years, advancing to the role of sous chef.

Achatz became executive chef at Trio in Evanston, Illinois, where the restaurant earned a fifth star from the Mobil Travel Guide. He later opened Alinea in Chicago's Lincoln Park neighborhood with Nick Kokonas. At Alinea, Achatz focused on progressive American cuisine and techniques such as flavor pairing and molecular gastronomy. The restaurant has received three Michelin stars for 13 consecutive years and has appeared multiple times on the World's 50 Best list. Alinea has also been recognized by the James Beard Foundation with awards including Best New Restaurant, Outstanding Chef, and Outstanding Restaurant.

During his career, Achatz was diagnosed with stage IVB tongue cancer. He underwent an experimental treatment at the University of Chicago and has remained free of the disease. Achatz lost his sense of taste during treatment but continued to work at Alinea, later regaining his ability to taste. He has since partnered with Johnson & Johnson to launch "Tasting Notes," an educational campaign for cancer patients experiencing taste changes.

Achatz's career and personal journey are detailed in the memoir "Life, On the Line" and featured in the documentary "Spinning Plates" and the Netflix series "Chef's Table." The Alinea Group, led by Achatz, has expanded to include The Aviary cocktail lounge, Next restaurant, and The Office, a speakeasy-style lounge. Next has earned a Michelin star and the James Beard Award for Best New Restaurant, while The Aviary has been recognized for its bar program by the James Beard Foundation and World's 50 Best.

Achatz has been named Best Chef in the United States by the James Beard Foundation and included in Time Magazine's list of the 100 Most Influential People in the World. He has presented at conferences and universities internationally and has received a lifetime achievement award for culinary excellence at the Jean Banchet Awards. Achatz continues to influence the fine dining industry through his work at Alinea and other ventures.