Grant Achatz (born 1974) is an American chef and restaurateur who is considered to be on the cutting edge of the movement of menu item construction often referred to as molecular gastronomy or progressive cuisine. Achatz has won numerous awards from prominent culinary institutions and publications including the "Rising Star Chef of the Year Award" for 2003 and "Best Chef in the United States" for 2008 from the James Beard Foundation.

Early life and career

Achatz' early culinary career included time spent working in his parents' Michigan restaurants as a teenager, followed by enrollment in The Culinary Institute of America in Hyde Park, New York. Following graduation, Achatz landed a position at Thomas Keller's highly acclaimed restaurant, The French Laundry, in Yountville, California. Achatz spent four years at The French Laundry, rising to the position of sous chef. In 2001, he moved to the Chicago area to become the Executive Chef at Trio, in Evanston, Illinois, which, at the time of his arrival, had a four-star rating from the Mobil Travel Guide. Over the next three years, with Achatz at the helm, Trio's reputation soared and in 2004 the restaurant was rewarded with a fifth star from Mobil, becoming one of just 13 restaurants so honored at the time.

Alinea

 In 2005, Achatz went out on his own, opening Alinea in Chicago's Lincoln Park neighborhood. The restaurant is located up the block from the famed Steppenwolf Theatre Company and is housed in a modest gray brick building which bears no external markings beyond its street number. Inside, the restaurant has no bar, no lobby, and seats just 64 guests. Achatz serves diners a choice of two small-course tasting menus, running 12 or 28 courses. After less than two years of operation, the Mobil Travel Guide bestowed its Five Star Award on Alinea, reaffirming its approval of Achatz and making Alinea one of just 16 restaurants nationwide to rate five stars for 2007.

In October 2006, Gourmet magazine named Alinea the best restaurant in America in its feature on "America's Top 50 Restaurants".

In 2007, Restaurant Magazine added Alinea to its top 50 restaurants in the world at number 36, the highest new entry of the year. In 2008, that publication moved Alinea up its list 15 spots, to number 21 in the world. Alinea cracked the top ten in 2009, moving up to number 10 in the world.

Awards

•  Best New Chefs, Food & Wine Magazine, 2002

 •Rising Star Chef of the Year, James Beard Foundation, 2003

 •Top Service Award (Chicago), Zagat Survey, 2006

•Best Restaurant in America, Gourmet Magazine, 2006

•AAA Five Diamond Award, AAA, 2007-2009

•Mobil Five Star Award, Mobil Travel Guide, 2007-2009

•Jean Banchet Award - Best Celebrity Chef, 2007

•Jean Banchet Award - Best Fine Dining, 2007

•The S. Pellegrino World's 50 Best Restaurants,2007

•The S. Pellegrino World's 50 Best Restaurants, Highest New Entry, 2007

•The S. Pellegrino World's 50 Best Restaurants,2008

•The S. Pellegrino World's 50 Best Restaurants,2009

•James Beard Foundation Award - Best Chef: Great Lakes,2007

•James Beard Foundation Award - Outstanding Chef, 2008

•James Beard Foundation Award - Book Award: Cooking from a Professional Point of View, 2009

•Zagat Guide Highest Ratings in Food (29) and Service (29). 2008

•Gayot Rating 18/20.

Books

In October 2008 Grant Achatz and co-author Nick Kokonas published Alinea, a hardcover coffee-table style book featuring more than 100 of the restaurant's recipes. The book's narrative follows life in the kitchen for Achatz and his crew, and includes more than 400 behind-the-scenes photographs by Lara Kastner.

In June 2009, Achatz and Kokonas sold, Life, On the Line their dual-voiced recount of their collaboration on Alinea and Achatz's battle with cancer to Gotham Books. The book is expected to be released in the Fall 2009.