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Grant Achatz

Before Grant Achatz became the molecular mastermind behind Alinea in Chicago, he worked his way up the line to sous chef at The French Laundry. One day in 1999, chef Keller slapped an issue of Gourmet magazine featuring Ferran Adrià down on the table, told Achatz that this man's cooking was "right up his alley," and offered to secure him a stage at El Bulli. Though only five days, that experience, completely instigated by Keller, helped shape the entire concept of Alinea.

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