No. 42
Grant Achatz
Creates a Chemistry Experience
The Banter
The Guys discuss an article titled “Chef’s Kids Eat the Darndest Things” in New Jersey Monthly Magazine where Mark’s son’s creation was featured. Find out what unusual sandwiches are being made in the Pascal household.
The Conversation
The Restaurant Guys host Grant Achatz, cutting edge chef of Alinea restaurant in Chicago. Grant talks about his unusual dishes, methods and how he crafts the diner’s experience.
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Grant Achatz
Grant’s culinary journey began at his family’s diner. After graduating from the Culinary Institute of America, he honed his skills at Charlie Trotter’s, The French Laundry, La Jota Vineyards and elBulli in Spain before assuming the executive chef position at Trio.
In 2004, Grant and Nick Kokonas co-founded Alinea. Alinea has earned many accolades since, including 13 consecutive years with 3 Michelin stars - the longest of any fine dining restaurant in the U.S
Grant’s culinary ventures expanded with Next restaurant and The Aviary bar, both receiving critical acclaim and awards. In 2016, he opened Roister, which earned a Michelin star in its first year, followed by St. Clair Supper Club in 2019.
Chef Grant Achatz is 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.
Grant’s story of recovering from tongue cancer is told in his memoir Life, On the Line and featured in the documentary Spinning Plates and Netflix’s Chef’s Table.
THE INSIDE TRACK
The Guys have been intrigued by the cuisine that some call molecular gastronomy or avant-garde, but Grant Achatz can’t put a name on it. He does describe how he gets inspiration for it from daily life.
“It's a little bit out there, but a lot of it is just like being aware of your surroundings... If you're listening to a certain song and you hear an extreme tempo change, I say to myself: How can I incorporate that tempo change into the experience? How can I make a 24 course meal shift instantly and go from savory and then back to sweet again, in the matter of three courses?” Grant Achatz on The Restaurant Guys Podcast 2007
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