Grant Achatz

Grant Achatz at work in Alinea.

We may utilize science in the kitchen, but it doesn’t appear in front of our guests. I consider what we do an art form, and art is in many ways the opposite of science.

Dehydrated bacon wrapped in apple leather.

Gelled sweet potato, brown sugar, and bourbon, tempura-fried on a torched cinnamon stick.

Achatz serves Licorice suspended at mouth level—guests are asked to eat the dish using no hands.