Michigan-born chef Grant Achatz kicked off his culinary business in the heralded French Laundry larder in Yountville, Calif., before mobile to Chicago to handiwork as chief executive chef at now-closed four-star Trio in Evanston. His creativity and supremacy earned Achatz glory -- Food & Wine journal named him one of the Best New Chefs in America and the James Beard Foundation awarded him Rising Star Chef of the year.
In 2005, Achatz opened Alinea to much fanfare, as viands critics from around the earth arrived in Chicago to verification out the original shrine of "molecular gastronomy" -- highly-stylized eatables created by chefs-cum-mad-scientists. (A pre-eminent ancient Alinea dish convoluted a peeled grape wrapped in peanut butter and a all skin and bones slice of toasted brioche: the PB&J reimagined.) The Chicago Tribune awarded the restaurant four stars, Gourmet Magazine named it best restaurant in America and newspapers from the New York Times to USA Today wrote bright articles about Achatz's "inventive" cuisine. In 2007, Achatz was diagnosed with Stage 4 squamous room carcinoma of the mouth, a potentially tedious type of cancer.
Achatz, who lives in Chicago, is divorced and has two children.
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