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.

SIGNATURE RECIPES

  • 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
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Latest
Articles
Video
Escoffier Grant Achatz Tribute
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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.
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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.
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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.
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Grant Achatz's Alinea is offering Bento Boxes for takeout.
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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.
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Photo: Courtesy of Grant Achatz Instagram
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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.
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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.