Chef Grant Achatz ’94 is one of the world’s most influential chefs, known for his modernist, emotional approach to cuisine. His culinary journey began in his family’s Michigan diner and continued through his training at the Culinary Institute of America, followed by formative experiences at Charlie Trotter’s, The French Laundry, elBulli, and La Jota Vineyards. As executive chef at Trio, he gained national recognition from Food & Wine and the James Beard Foundation.
In 2004, Achatz and Nick Kokonas opened Alinea, redefining fine dining with innovation and immersive guest experiences. Alinea has earned three Michelin stars in 13 consecutive years and appeared 13 times on the World’s 50 Best list—an unmatched feat in the U.S.
In 2008, Achatz was diagnosed with Stage IV tongue cancer. He pursued experimental treatment at the University of Chicago, made a full recovery, and shared his story in the memoir Life, On the Line and on Chef’s Table.
His culinary ventures now include acclaimed concepts like Next, The Aviary, Roister, St. Clair Supper Club, and FIRE. He lives in Chicago with his wife Samantha and their two sons. He continues to draw creative inspiration from science, art, history, and global travel.
Chef Grant Achatz majored in culinary arts at the Culinary Institute of America in Hyde Park, NY.