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BIOKnown worldwide in culinary circles as one of the leaders in the forward-thinking molecular gastronomy movement, Achatz realized a lifelong dream by opening Alinea in Chicago in May 2005. Under his leadership, Alinea has received worldwide attention for its hypermodern, emotional approach to dining. It received four stars from both the Chicago Tribune and Chicago magazine and was nominated by the James Beard Foundation as the Best New Restaurant in America the year it opened. Achatz was named the "next great American chef" by The New York Times (September 2005) and in October 2006 Alinea received Five Diamonds from AAA while Ruth Reichl of Gourmet magazine declared Alinea the "Best Restaurant in America" in its twice-per-decade list of America's Top 50 Restaurants. Having grown up in a family of restaurateurs, Achatz has been working in restaurants all his life, and immediately enrolled at the Culinary Institute of America upon graduating from high school. Excelling at the C.I.A., Achatz graduated and ascended the culinary ladder at several prestigious restaurants, including the acclaimed French Laundry in the Napa Valley and the four-star Trio in Evanston, IL. Chef Achatz plans to open his new restaurant, Next, in Chicago this spring. |
