Born into a legacy destined for greatness, Grant Achatz is an exceptional entrepreneur. With the Alinea Group, he oversees speakeasies, cocktail bars - notably the famous "Aviary" - and restaurants, including the Three MICHELIN-Starred “Alinea” in Chicago. His "American progressive" culinary style has been captivating diners for over 15 years.
Grant Achatz was born in 1974 in St. Clair, a descendent of restaurateurs. From a young age, he began helping out at his family's modest diner in Marine City. He quickly developed a passion for mechanics and cars, constructing a 1970 Pontiac GTO with his father for his 16th birthday. However, when it came to choosing his path, Achatz decisively enrolled at the Culinary Institute of America, where he stood out and was gifted his father’s Corvette upon graduation.
The esteemed institution was his steppingstone to high-level culinary experiences. Achatz worked alongside Charlie Trotter before meeting his mentor, Thomas Keller, a master of precision and curiosity. Their bond was so strong that Achatz named one of his sons "Keller." Achatz spent five years at “The French Laundry,” concluding his tenure as the head chef.
In search of new challenges after reaching the pinnacle of American dining, Achatz took a year-long position as a winemaking assistant at “La Jota Vineyards.” He then briefly interned at "elBulli", a short but impactful experience that influenced his hyper-technical and modernist style. By 2001, he was ready to assume his first chef role at “Trio” in Evanston, where he first showcased his creativity, garnering critical acclaim. The James Beard Foundation recognized him as a Rising Star, marking him as one of the young promises of American cuisine.
Dreaming big, Achatz, along with partner Nick Kokonas, began planning his own restaurant in 2004. "Alinea" opened in Chicago in May 2005 to enthusiastic reviews. The restaurant quickly received the James Beard Foundation award for the Best New American Restaurant and garnered international attention for its hypermodern and emotional dining approach. The ultimate recognition came with Three MICHELIN Stars in 2011, which the restaurant consistently retained.
However, just as success seemed ensured, dark clouds appeared: Achatz was diagnosed with advanced-stage tongue cancer in 2007 - a particularly grim diagnosis for someone in the culinary world. He informed his staff, "There might be times I can't be there, but I hope you'll be there when I return." The renowned chef declined radical surgery, undergoing grueling chemotherapy and radiotherapy sessions instead. Thankfully, these treatments succeeded in full remission. For a while, he experienced a loss of taste but eventually regained it fully.
Achatz describes his culinary style as "American progressive" – "Progressive for its use of advanced techniques and creativity exploration; American for its eclecticism, ingredients, and regional elements, with a rich blend of global culinary styles." Signature dishes include the iconic transparent pumpkin pie, which recalls a classic American recipe, the irresistible helium-filled apple balloons, and especially the "table dessert," served directly on the table in a baroque-inspired choreography. An enthusiast of molecular gastronomy, Achatz even established a laboratory at Alinea. "When I had the opportunity to design my kitchen, I decided to break away from conventional design. We analyzed the food and cooking style and proceeded accordingly."
Yet “Alinea” isn't Achatz's only venture. Under the Alinea Group, he opened the "Next" restaurant in 2011 and the cocktail lounge "Aviary." Here, he applies the same meticulous research to mixology as he does to his dishes. The lounge was named the Outstanding Bar Program in the US by the James Beard Foundation in 2013, received the Spirited Award for the World's Best Cocktail Menu in 2014, and made Drinks International's list of the top 50 bars three times.
Other establishments followed: “The Office” downstairs, an exclusive speakeasy replicated in New York at the "Mandarin Roister" and “Le Paris 1906”, a restaurant with a reservation system that involves purchasing "all-inclusive tickets" to streamline weekly planning and workload. This system was also successfully adopted by “Alinea,” resulting in impressive figures. Over the years, Achatz has stayed true to his culinary philosophy, continually establishing himself as an extraordinary chef and entrepreneur.
Cover Photo: @ReedSchmidt
