Grant Achatz

Grant Achatz

Chef Grant Achatz is one of the most awarded and recognized chefs in the world. Known for his innovative, emotional, and modernist style of cuisine, he has been named Best Chef in the United States by the James Beard Foundation, honored by Time Magazine as one of the 100 Most Influential People in the World, and has given talks and lectures on gastronomy and design at conferences and universities around the world.


Achatz began working in restaurants as soon as he could walk. His parents owned a diner in Michigan, and he spent his childhood years working alongside his family. After culinary school, Achatz spent a short time at Charlie Trotter's before finding his mentor in chef Thomas Keller at The French Laundry, where he worked for five years, eventually rising to sous chef. During his time in California, Achatz also spent a year working at La Jota vineyards. A short stage at el Bulli in Roses, Spain, was exceptionally influential and led Achatz to seek out his first executive chef position at Trio in Evanston, Illinois. It was there that his creativity and desire to innovate flourished. In 2002 and 2003, respectively, Achatz was recognized by Food & Wine Magazine as one of the nation's Best New Chefs and named the Rising Star Chef by the James Beard Foundation.

In 2004, Achatz opened his dream restaurant, Alinea, with co-owner Nick Kokonas. Alinea has been named the Best Restaurant in the World by Elite Traveler, the Best Restaurant in America by Gourmet Magazine, and has twice been awarded the Best Restaurant in North America by The World’s 50 Best Restaurants. Alinea holds three Michelin stars and five stars from Forbes Travel Guide.

In 2011, Achatz opened Next restaurant and a bar called the Aviary (which includes a speakeasy, The Office). In 2012, Next won the James Beard Award for Best New Restaurant in America; in 2013, The Aviary won the James Beard Award for Outstanding Bar Program. In 2016, Achatz opened Roister restaurant, which earned one Michelin star in its first year and was among Food & Wine’s Restaurants of the Year in 2017.


Achatz graduated from the Culinary Institute of America.

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