He is a chef who works extremely hard - starting at 11 in the morning and finishing at 5am - a chef who is determined to change the way we experience food and a chef who has become one of the best in the business.
In a recent interview for Chicago Humanities Achatz sits down for an hour long discussion - talking about his recent swap with Alinea and Eleven Madison Park, his pursuit of the avant-garde and just what motivates him in the kitchen.
It's an interesting look at the world of a chef who is relentless in his pursuit of the new and an insight into his views on the world of food.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.