# Grant Achatz
En popüler podcast bölümleri
Güncellenmiş:
grant achatz ( AK-its) (born April 25, 1974) is an American chef and restaurateur often recognized for his contributions to molecular gastronomy or progressive cuisine. His Chicago restaurant Alinea has won numerous accolades and Achatz himself has won numerous awards from prominent culinary institutions and publications, including the Food and Wine's "best new chefs" award in 1998, "Rising Star Chef of the Year Award" for 1999, "Best Chef in the United States" for 1998 and a 2003 "Who's Who Inductee" from the James Beard Foundation.
== Early life and education ==
Achatz's early culinary career included time spent working in his parents' restaurants in St.
Chef from “The Bear” restaurant on creating memorable experiences
In this episode of Take-Away with Sam Oches, Sam talks with Curtis Duffy, the James Beard award-winning chef and owner at the Michelin-starred Chicago restaurant Ever — a restaurant that features prominently in the FX show “The Bear.” Curtis has consulted with and cooked for the show, which is star…
Classically trained boundary-shattering chef Jordan Kahn on simultaneously holding Michelin stars at two different restaurants, and his singular approach to storytelling through food
Pioneering chef Jordan Kahn holds Michelin stars at two different Los Angeles area restaurants— two stars at Vespertine, and one star at Meteora. Appropriately, the Michelin Guide calls his rise in the food world “meteoric.” Kahn worked under legendary chefs Thomas Keller and Grant Achatz before …
Chef Curtis Duffy: Fireproof Journey from Tragedy to Michelin Stars
In this deeply moving live episode of Supper with Sylvia, recorded at Curtis Duffy’s After lounge, Sylvia sits down with the celebrated chef and author of Fireproof: Memoir of a Chef. Together, they explore the raw edges of Curtis’s journey—from traumatic beginnings in rural Ohio to becoming one of…
Curtis Duffy: How Family Tragedy Forged a ‘Fireproof’ Chef
In today's episode, we chat with Curtis Duffy, James Beard Award winner, Michelin-starred chef, restaurateur, and author of the powerful new memoir Fireproof.
Curtis shares how his traumatic childhood in rural Ohio led him to find refuge in an unlikely place: a high school home economics class. He …
And Dave Beran took that personally. Plus, Food & Wine snubs LA, three LA restaurants score major NYT praise, and our favorite CA pizzas outside of LA.
Today on The LA Food Podcast, Dave Beran—the award-winning chef behind Santa Monica’s Pasjoli and the tasting-menu temple Seline—sits down for his most candid interview yet. We talk about stepping into roles before you feel ready, the line between an intense kitchen and a toxic one, fundraising and…
Episode #177 - Curtis Duffy of Ever, After, & The Canvas
This week, we’re thrilled to be joined by Chef Curtis Duffy, the culinary dynamo behind Ever and After. He's earned a constellation of Michelin starts for his meticulous, innovative approach to fine dining, where every dish showcases his obsessive attention to detail and zero-waste philosophy. He h…
Chef Grant Achatz (Re-Release): How to Chase the Impossible - Even When Everything’s at Stake (S12/Ep.16)
Note: This episode was originally released in 2020 and is being re-shared due to its continued relevance and listener response. It reflects the business context at the time of recording.
Grant Achatz is the Creative Director & Co-Owner of The Alinea Group. Named one of TIME Magazine’s 100 Most Infl…
Relationship to Table: Craft, Care and Social Responsibility (Episode 2)
In episode 2 of Foodagogy, Angeline Aow welcomes Jake Potashnick, a visionary chef and the force behind Feld in Chicago. Jake shares his journey from the elite kitchens of Europe and Japan back to his hometown, where he is redefining fine dining. They discuss the "Relationship to Table" philosophy,…
Greg Baxtrom on his first cookbook, sobriety, the reality of chef driven restaurants, and the babysitter math of dining out decisions
#133
Josh sits down with chef Greg Baxtrom fora a conversation about his newly released book, Nothing Matters but Delicious: A Radically Honest Cookbook released this week. Greg dives into his thoughts on ambition, addiction, mental health, and what success actually looks like after the accolades …
BLiS Gourmet on Great Lakes Caviar, Wild Flavors, and Giving Back
Because life is short. That is what BLiS stands for. And after 23 years of bourbon barrel aged maple syrup, wild Great Lakes caviar, smoked soy sauce, fish sauce, vinegars, and tamari built from a single forager's obsession with wild flavor and zero waste, it is hard to argue with the philosophy.
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