Alinea has been consistently named one of the best restaurants in Chicago, the country, and the world. Yet, at the stroke of ten successful years, chef-owner Grant Achatz and partner Nick Kokonas ...

More than two decades ago, Grant Achatz — the visionary chef behind Chicago’s Alinea and The Aviary restaurants — noticed a little white dot on his tongue. Being in his early 30s, experts told him ...

Chefs and restaurateurs have been spouting off about whether kids should be in their establishments for what seems like forever. But when chef Grant Achatz weighs in, ears perk up. If there was any ...

Grant Achatz's net worth in 2024 is quite high, and since appearing on The Bear—set in Chicago where his famous Alinea restaurant is based—it's likely only going to get higher. The award-winning chef, ...

What Is Zabar’s Without Saul? The family’s figurehead always insisted their famous store was bigger than one person. We’re about to find out if that’s true.

We understand that Grant Achatz is an artist with a capital A, as the director of Spinning Plates says. But that doesn’t mean we’d occasionally like to eat with a fork, Grant. The newest Achatz ...

Fancy chefs just can’t resist making fancy fried chicken sandwiches. This weekend, fancy Chicago-based chef Grant Achatz (Alinea, Roister, Next) drew his sword in the fancy fried chicken wars when he ...

Grant Achatz will be a featured speaker at the 2016 Tales of the Cocktail. (Photo by Christian Seel, courtesy Tales of the Cocktail) Grant Achatz has been called one of the world's most innovative ...

Last year, Grant Achatz invited The Wall Street Journal into his private domicile for one of those lifestyle pieces where they ask a chef what’s in their home kitchen. The premise is simple: chef has ...

1) On whether Next is the equivalent of a cover band: “In some ways people find that derogatory because would you rather be the Rolling Stones or would you rather cover the Rolling Stones? Well, ...

Grant Achatz, featured in the new film, Spinning Plates, talks about resetting expectations, the power of tension, and creating a complete experience with food. There’s not much room for comfort food ...