In My Kitchen: Grant Achatz of Alinea

America, News — By on March 3, 2012 8:36 pm

Great interview in the Wall Street Journal with Grant Achatz of Alinea in Chicago. Not Houston-related, but worth sharing here.

“Since opening his mad scientist lab of a restaurant Alinea in 2005, Chicago-based chef Grant Achatz (rhymes with jackets), 37, has earned formidable accolades, including three Michelin stars and the James Beard Foundation’s Best Chef award. He has also battled stage 4 squamous-cell carcinoma of the mouth, a struggle he recounted in “Life on the Line,” one of two books he has co-written with his business partner Nick Kokonas.”

Continue reading about how one of the most celebrated chefs in America is just a regular guy like the rest of us by clicking here.

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