It was there that his creativity and desire to innovate flourished. A short stage at elBulli in Roses, Spain was exceptionally influential and led Grant to seek out his first executive chef position at Trio in Evanston, IL. During his time in California, he also spent a year working at La Jota vineyards. Grant worked for a total of 5 years at the French Laundry, eventually rising to sous chef. After graduating from the Culinary Institute of America at age 21, Grant spent a short time at Charlie Trotter’s before finding his mentor in chef Thomas Keller at the French Laundry.

His parents owned a diner in Michigan, and he spent his childhood years working alongside his family. Grant began working in restaurants as soon as he could walk. Known for his innovative, emotional, and modernist style of cuisine, he has been named Best Chef in the United States by the James Beard Foundation, honored by Time Magazine as one of the 100 Most Influential People in the World, and has given talks and lectures on gastronomy and design at conferences and universities around the world. Chef Grant Achatz is one of the most awarded and recognized chefs in the world.

Brave new restaurant history