Innate curiosity and devotion to precision and control, traits he
shares with his mentor Thomas Keller, have brought Grant Achatz from his
parents’ restaurant kitchen in Michigan to international attention and
acclaim. As chef and co-owner of Alinea, Next, the Aviary, the
Office, and the casual Roister in Chicago and the Aviary and the Office in New York City, Achatz has been recognized with multiple kudos. His
James Beard Foundation awards include the 2003 Rising Chef Award; 2007
Best Chef: Great Lakes; 2008 Outstanding Chef; 2012 Best New Restaurant;
and 2012 Who’s Who of Food & Beverage in America.
Achatz describes his food as Profressive Amreican. "Progressive being the utilization of cutting-edge technique and the exploration of creativity. And American being eclectic ingredients and regional items, with more of a global melting pot of cuisine styles," he says. Achatz is also involved with Crucial Details, an award-winning design studio founded by Martin Kastner. Crucial Detail provides tableware to Achatz fr his restaurants and provies the serving platters for the bi-annual Bocuse 'd Or competition in Lyon, France.
Alinea has been
awarded three Michelin stars since 2010 and is the only Chicago restaurant to retain three stars in 2019. Roister holds one Michelin star. Alinea ranks at number 34 on
the 2018 S.Pellegrino World’s 50 Best Restaurants and won the 2016
James Beard Foundation Award for Outstanding Restaurant.
published three books: Alinea is about the creation of the restaurant, Life, On the Line: A Chef’s Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat, includes his battle with stage-four tongue cancer and his subsequent remission, and The Aviary Cocktail Book is about a culinary approach to cocktails, with insight, and artwork.
An enthusiastic proponent of molecular gastronomy, Achatz created a
kitchen “laboratory” at Alinea. “When I had the opportunity to build my
own kitchen, I thought, hey, let’s wipe our heads clean of conventional
kitchen design,” he recalls. “We analyzed the food and style of cooking
and built around that.” The Aviary is a beverage restaurant where
cocktails and service are given the same attention to detail as food in a
four-star restaurant. The Office,
located below The Aviary, is a speakeasy and exclusive club. Drinks are
served in actual period-piece antiques with homemade custom ice that is
either hand chipped or formed in Japanese press molds.
Next opened with the premise of changing the entire menu every three
months, with each menu having its own time period and theme, i.e. Paris
1906 or The Hunt. Patrons buy all-inclusive tickets with their
reservations. The number of tickets sold dictates how the restaurant
spends its food budget and, more important, spread diners evenly
throughout the week so the kitchen and staff can ensure a leisurely pace
for patrons. The system has been so successful Alinea adopted the
practice in 2012 and both restaurants saw a rapid decrease in no-shows,
from 14% of reservations to less than 2% annually.
Achatz is one of nine international chef/judges on the Netflix program The Final Table. He was also featured on the critically acclaimed Netflix program, Chef’s Table, from filmmaker David Gelb (Jiro Dreams of Sushi.)
For every innovative chef, there’s a strong grounding in the
fundamentals, and Achatz credits his alma mater for instilling that in
him. “I entered the CIA at a very young age with no fine dining or classic training,” he says. “The school gave me the foundation
that is required to execute the cooking style that I now use.” He feels
fortunate to have been a part of the bold new food industry that has
taken shape in the last 20 years. “I graduated in 1994,” Achatz says,
“and a lot has happened since then—the rise of The French Laundry and
Per Se, and what they represent for American cuisine; the proliferation
of progressive cuisine led by Ferran Adría and Heston Blumenthal; and the
role of the celebrity chef taking hold in American society. It remains a
very exciting time to be in this profession.”
Achatz is now giving back and leading the next generation of culinary stars. His flagship restaurant, Alinea, serves as an approved externship site
for current CIA students. Achatz is a member of the Bocuse d’Or USA
Foundation Culinary Council and provided mentorship to the 2015 team,
led by fellow alumnus Phillip Tessier ’99, who ultimately took second
place at the Bocuse d’Or in Lyon, France.