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Grant Achatz

Chef & Owner | The Alinea Group
The restaurant industry is rare in that unlike other arts, you start over everyday. You do not cut an album, take a photo, create a building, or paint a painting and it lives on for people to enjoy, for a very long time just as you created the first time. Everyday we wake up and start from scratch, and everyday we have the opportunity to hit the home run or strike out. It is that challenge, risk taking, constant window for failure or gratification that fuels all of us.

Experience

2019 - Present
Chef and Owner
2017 - 2017
Author
The Aviary Cocktail Book
2015 - Present
Chef and Owner
RoisterChicago, IL
2011 - 2011
Author
Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
2011 - 2011
Author
Next Restaurant - Paris: 1906
2011 - Present
Chef and Owner
Next Restaurant and AviaryChicago, IL
2008 - 2008
Author
Alinea : Cookbook
2005 - Present
Chef and Owner
AlineaChicago, IL
2001 - 2004
Executive Chef
TrioEvanston, IL
2000 - 2000
Stagiaire
El BulliRoses, Spain
1999 - 2001
Sous Chef
The French LaundryYountville, CA
1998 - 1999
Assistant Winemaker
La Jota VineyardsNapa Valley, CA
1996 - 1998
Chef de Partie
The French LaundryYountville, CA
1995 - 1995
Chef de Partie

Education

1994 - 1994
Culinary Arts

Advice from Grant Achatz

Quotes about career path, skills, and teamwork from an industry leader.
The restaurant industry is exciting, dynamic and ever changing.
It became clear to me at a young age that in order to be successful, like in most things in life, it requires an immense amount of dedication, patience, study and practice. A chef I once worked for said to me: “it is a marathon, not a sprint" and as I continue on with my career this seems to become more and more true.

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