Chef

Grant Achatz

"When @simon.a.davies that actually made me cry."

"What do I say..this was the question of the day for me. What do I say about someone who has been so important in the development of my life as a chef..but even more so, a human being. @grant_achatz the chef I’ve looked up to more than any other on the planet. This was the first meal I’ve had at Alinea in 10yrs. The restaurant is far different stylistically from when I was there but the message and even the flavors were clearer than ever before...although different, if I were to close my eyes, the food tasted quintessentially Grant Achatz-precise, evocative and new but more importantly, absolutely delicious. Grant is a mentor to me and to many others and I wouldn’t be half the chef or person I am today without his guidance and leadership. There is no doubt that @smythchicago would not exist without the influence you’ve bestowed upon me. I can’t thank you enough Chef..."

"Words can’t describe the roller coaster experience of flavors, textures and creativity at Alinea. By far one of the best dining experiences I’ve ever had. Thanks to @mikebagale for an incredible anniversary dinner."

"Every time my wife and I go, we are mesmerized by Grant's approach to food. It is an experience that everyone should try to have once in their lives."

"Chef Grant Achatz takes something that most everyone can relate to—in this case, mushroom soup—and serves it in the most surprising way. A paraffin wax bowl is filled with hot soup, then pierced through with a skewer containing a potato, truffles, butter, chives, and a Parmesan cube. Pull the skewer out to release the ingredients into the soup and there you have it. It's delicious and extremely thoughtful. You can find it on Alinea's tasting menu."