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Grant Achatz
1723 N. Halsted St.
Chicago, Illinois
312-867-0110
Why Because his imaginative combinations, such as foie gras with roasted bananas in a chocolate-sweet onion sauce, aren't just risky; they're delicious, too.
Born St. Clair, MI, 1974.
Education The Culinary Institute of America, Hyde Park, NY.
Experience Charlie Trotter's, Chicago; French Laundry, Yountville, CA.
How he describes his food Progressive French cuisine with global influences. "You could say ‘cerebral,’ but that's just too much."
Most exotic item on his menu Rosemary vapor. "We pour boiling water over rosemary sprigs at the table, so it perfumes the air and adds a new level of complexity to our lobster dish."
Culinary hero Thomas Keller, the chef at French Laundry. "He's concerned about everything, from how the food is seasoned to whether there are any gum wrappers littering the garden."
Favorite childhood food Walleye. "My family lived on a river near the Great Lakes, and we used to go fishing a lot."
Local haunt Potbelly Sandwich Works. "They have the best sandwiches in the world. I like the Wreck, a sub with everything on it."
Bedside reading The Man Who Ate Everything by Jeffrey Steingarten, A Cook's Tour by Anthony Bourdain.
Favorite kitchen tool Silicone-coated parchment paper from J.B. Prince (www.jbprince.com), which Achatz uses to make the tuiles that decorate some of his savory dishes.
Most common mispronunciation of his name uh-CHATZ. (It should be pronounced AH-kitz.)
About his recipe Describing his watermelon salad with shrimp, Achatz says "I think shellfish benefits from a little sweetness." He suggests draining the fruit in a colander after you cut it, for a cleaner presentation.
Won Best New Chef at: Trio, Evanston, IL (closed)
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