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
READ MORE
Latest
Articles
Video
The Week in Bites, 5th May, 2019
Article
The Week in Bites, 5th May, 2019
Rasmus Kofoed, Richard Ekkebus, some Cambodia creepy crawlies, kitchen culture, Achatz's knives and a hilarious Italian restaurant owner - the Week in Bites.
Movable Induction Heaters: Great for Restaurants and Homes
Article
Movable Induction Heaters: Great for Restaurants and Homes
These double induction burners mount onto the wall allow for more flexible use of space in the kitchen, something some of the best chefs in the world are doing.
Grant Achatz Just Invested in These Knives, Pots and Pans
Article
Grant Achatz Just Invested in These Knives, Pots and Pans
Made In are making a big stir. The cookware company who make top quality pans, pots and knives have just attracted the investment Grant Achatz.
Meet the OCOO Double Boiler, the new sous vide
Article
Meet the OCOO Double Boiler, the new sous vide
Some the best chefs in the world are converts to the OCOO Double Boiler meaning that this Korean kitchen implement could be the new sous vide.
Online Drama After “Entitled” Chef Arrives 24 Hours Late to Alinea
Article
Online Drama After “Entitled” Chef Arrives 24 Hours Late to Alinea
The Iron Chef star Cat Cora was called out by Alinea after arriving 24 hours and 15 minutes late to her booking and trying to use the "chef's code".
Jordan Kahn on Vespertine: "This is a New Thing"
Article
Jordan Kahn on Vespertine: "This is a New Thing"
Visit Vespertine in LA: a monster collaboration of creativity where chef Jordan Kahn has twisted the idea of a restaurant into something "new".
Original_18524_Redzepi-Video1.jpg
Article
René Redzepi Shares Video Showing 13 Menu Options for Each Dish
René Redzepi shows how Noma's Seafood Season menu includes 13 different options for every single dish: no seafood, vegan, veg, diary, lactose and more
Broken Plate
Article
Food is Broken but Chefs are Serving Solutions
A report by leading academics claims that global food systems are broken. Chefs are the key players who will help us rethink food.
Original_18274_aviary-cocktail-book.png
Article
Grant Achatz’s Jaw-Dropping Cocktail Book
Grant Achatz sets a new standard for cocktail recipe books with The Aviary Cocktail Book, featuring drink recipes from his famous experimental bar in Chicago.
Original_18010_final-fb.png
Article
Watch the Trailer for Netflix's New All-Star Cooking Show
Netflix's The Final Table will premiere November 20. Watch the trailer for this exciting new cooking competition show featuring the world's best chefs.
Original_17988_achatz-fb.png
Article
Grant Achatz Explains How One of America's Best Restaurants Creates New Dishes
Watch chef Grant Achatz explain how he pairs different flavors to create dishes at one of America's best restaurants.