Grant Achatz and the Culinary Cutting Edge

Grant Achatz is one of America's most admired and influential chefs. At his Chicago restaurants, he is reinventing both food and the dining experience. At Alinea, he builds on the molecular gastronomy pioneered by Spanish chef Ferran Adrià, pushing the boundaries of flavor, texture, and consistency ever outward. His new restaurant Next offers themed menus for 12 weeks—inspired by early 20th-century Paris or Achatz's Michigan childhood—and experiments with theatricality, seasonality, and the senses. Achatz's work parallels that of any avant-garde artist, challenging preconceived notions in a relentless search for the new. Join him as he discusses his culinary and aesthetic vision with Madeleine Grynsztejn, Pritzker Director of the Museum of Contemporary Art Chicago.