Homaro Cantu, Moto, ING Restaurant, Chicago
Homaro Cantu moved to Chicago in 1999 just to work for Trotter. He worked under the famed chef until 2004, when he quit to start his own cutting-edge restaurant, Moto. Since then, he's been serving up one-of-a-kind dishes with a molecular bent and experiences to go with them. Cantu then opened his "flavor-tripping" ING Restaurant in 2011, continuing his creative dive into molecular gastronomy. Cantu looks back on Trotter's influence on him: "He was the first chef to make the world of food flat, it was round before he got there. Before UPS and Fedex and clicking Google to get whatever products you want, he brought them in, sometimes by hand. Basically he was one of the first to do food without borders."
Cantu's next move? He's planning a "flavor-tripping" coffee and pastry chain in the Chicago area.
Photo: Cantu dining at Charlie Trotter's