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Grant Achatz

Training at the CIA followed by a stint at the French Laundry gave Grant Achatz a solid base from which to break through to new levels of creativity at Alinea, his acclaimed avant-garde New American in Chicago.

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Grant Achatz Stats:

Born In:
St. Clair, MI, 1974
Training:
Graduated from the Culinary Institute of America in October 1994, worked at The French Laundry 1996–2000
Mentors/Influences:
Thomas Keller
First Restaurant Job:
At his family's restaurant, Achatz Depot, in Richmond, MI
Signature Style:
Progressive American
Defining Culinary Moment:
Being hired at The French Laundry in 1996
Favorite Food/Ingredient:
Pasta
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