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Grant Achatz is one of the most exciting chefs in the world right now. His Alinea restaurant in Chicago sits at 9th on The World’s 50 Best Restaurants list and until recently was the only Chicago establishment to hold Michelin’s highest accolade of three stars.
On top of Alinea, the chef also runs the NEXT restaurant experience. A place that is constantly evolving, offering themed menus such as Vegan, Steak House and a homage to the world famous elBulli restaurant where Achatz learnt some of the modern technique he employs today.
In the video above, Achatz - who was recently picked as the Honorary President of the jury for the Bocuse d’Or 2015, talks about what he describes as a ‘progressive American’ style of cooking.
The chef offers up his opinion on how everything moves in a 15-year-cycle, hints at some interesting ideas of how restaurants could potentially customise menus for diners in the future and tells us some of the foods he really doesn’t like.
The most exiting moments come towards the end of the interview when Achatz questions the idea of a restaurant needing to have a permanent address - an idea he backed up recently when he announced that Alinea will move to New York as a pop-up restaurant in 2015. He finishes the video with a cheeky glint in his eye as he thinks out loud about the idea of a world tour - a group of chefs getting together for a sort of travelling food show…just imagine!
