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Grant Achatz

Grant Achatz
A close-up of Grant Achatz

Grant Achatz

Grant Achatz, born 1974, started simply: flipping eggs at his parents’ small Michigan restaurant. From there, he leap-frogged to the Culinary Institute of America. Achatz did the Chicago stagier circuit, including a stint at Charlie Trotter’s, followed by a tour of some of Europe’s Michelin-starred restaurants. But it wasn’t until his four-year post under Thomas Keller at The French Laundry that Achatz really hit his stride, learning, as he puts it, “how to cook and how to live life.” Two years in, he was sous chef. During his time there, he took a one-year hiatus from the kitchen to work as an assistant winemaker at La Jota Vineyards. And in 2000, a brief but revelatory stage at Ferran Adria’s El Bulli helped crystallize Achatz’s future as a culinary gamechanger.

At 26, Achatz accepted his first executive chef position at Trio in Evanston, Illinois. Four years at Trio not only earned Achatz plenty of praise, but also the attention of Nick Kokonas, who would become Achatz’s partner in the creation of Alinea. Alinea helped revolutionize the Chicago restaurant scene. It also quickly gained national and international attention, landing on San Pellegrino’s “World’s 50 Best Restaurants” list and reaching the number 7 spot earning Achatz James Beard’s “Outstanding Chef” Award in 2008. He went on to open Aviary, a genre bending cocktail bar with tasting menus which he has replicated in New York at The Mandarin Oriental Hotel. Here cocktails are inspired by classic NY beverages and served in surpriring receptacles, with much customer interaction. Achatz has also opened Office in DA. Building on that success and innovation, Achatz is planning another much-anticipated project for the Fulton Market neighborhood. 

Achatz’s influence has reached beyond the kitchen. In 2010, he wrote his memoir “Life on the Line? He is also the first chef to have introduced the concept of buying tickets to his restaurant in advance.


  • Raviolo black truffle broth
  • Tempura of prawn yuzu scented pear
  • Fried buttermilk and yuzu brined chicken with iceberg lettuce, pickles and sesame sauce in sesame rich bun
Escoffier Grant Achatz Tribute
Watch the Trailer for Grant Achatz's 'Next' Homage to Escoffier
Grant Achatz's Next restaurant celebrates its 10-year anniversary with a nod to its first menu, Paris 1906, an homage to Auguste Escoffier.
Alinea Pie
Alinea Pivots to Pot Pies
Alinea in Chicago has a range of pot pies available for delivery nationwide. Find out more about the Michelin-starred restaurant's pivot to pies.
Alinea's Valentine Menu for Nationwide Delivery
Alinea Delivers Valentine's Day Dinner Nationwide
Grant Achatz's three-Michelin-starred Chicago restaurant is now offering a five-course Valentine's menu for delivery throughout the US. Take a look and make it a date night to remember.
Grant Achatz and Nick Kokonas new Twitch TV Cookalong Show
Alinea on Twitch: Cook Along with Grant and Nick
Chef Grant Achatz and Nick Kokonas, owners of Chicago's three-Michelin-starred Alinea restaurant, are launching a new live Friday night cook-along, making 'great family meals from scratch'. Find out more.
grant achatz michelin stars
How Many Michelin Stars Does Grant Achatz Have?
Grant Achatz currently holds four Michelin stars, three for his flagship restaurant, Alinea, and one for restaurant Next. Both Grant Achatz's restaurants are located in downtown Chicago.
Idiazabel Alinea
Vespertine Launches Alinea Menu for Pick-up
Chef Jordan Kahn continues with his series of themed take-out menus, with this month paying tribute to the inaugural Alinea menu.
Alinea Bento
Alinea Proves its Takeout Mettle with Bento Boxes
Grant Achatz's Alinea is offering Bento Boxes for takeout.
Alinea Summer Take Out Grill
Alinea's Summer Grill Kit is the Best New Makeaway
Grant Achatz takes us through Alinea's new quintessential summer BBQ kit, capturing those seasonal flavours of outdoor cooking.
Alinea Coronavirus
From Controversy to Closure: Covid Reality Bites for Grant Achatz
Michelin-star chef Grant Achatz has just dealt with an online backlash over a coronavirus-themed amuse bouche. Now one of his staff at AIR has tested positive, and the pop-up has had to close.
one of the Alinea dishes
Plating Lessons with Grant Achatz
Photo: Courtesy of Grant Achatz Instagram
Numbers six with cheese
The Alinea Review You Never Thought You'd See
Corey and Sean polish off Alinea's $50 celebratory takeout dinner in front of a camera in their living room. Watch as they have a blast discovering food like never before.
When the Lockdowns are Lifted
Turning The Tables: When the Lockdowns are Lifted
Three-Star Michelin take-out, making ice cream to support a food chain, economic advice, consumer trends, business strategy and more