Grant achatz alinea menu kitchen

May 5,

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18 Great Grant Achatz Dishes

Honey Mustard-Braised Radishes and Mustard Greens

Achatz features pungent mustard three ways in this surprisingly easy side dish, including the nose-tingling condiment, the greens, and the seeds.

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Silky Zucchini Soup

Chef Grant Achatz makes this simple, creamy, sublimely silky zucchini soup without any cream at all.

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Vegetable Farro Stew with Figs and Pine Nuts

"I'm not a vegetarian," says Achatz. "But at home I mainly eat grains and vegetables." His minimalist slow-cooker stew features farro, eggplant, artichokes, and three kinds of pepper, sweetened with dried figs and raisins.

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Wild Mushroom Shepherd's Pie with Potato-Chestnut Topping

Achatz swaps in mushrooms for the usual meat and adds woodsy chestnuts to the potato topping in his vegetarian take on shepherd's pie. 

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Fried Rice Pizza with Shiitakes and Edamame

Achatz makes this fun fried-rice-meets-pizza dish for dinner with his kids. You can pick your toppings, he says, but the most important one is the Manchego cheese, which has a flavor profile that's similar to miso.

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Mixed Fruit Trifle

Achatz’s multilayered, monumental dessert-in-a-glass

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Magnificent Dinner at Michelin 3-Star Alinea Kitchen Table in Chicago

When we closed the business transaction, selling the company and bringing to an end my tenure as CEO, and the next to latest chapter of my storied career in enterprise software, I reserved the Kitchen Table at legendary 3 Michelin Star Alinea Restaurant in Chicago for a celebration dinner. 

Linda and I were joined by son Ryan and d-in-law Michelle, daughter Erin, while husband, son-in-law Johnny was traveling with their two sons to pick up a new car out of state, and son Alec, while d-in-law Viviana was in Connecticut for another special family event. 

Alinea is the only Michelin 3-Star restaurant in the midwest and founder, luminary chef Grant Achatz actually has four (stars) taking into account another star for his second restaurant, Next. 

Achatz, recognized for his contributions to 'molecular gastronomy' or progressive cuisine was featured on a Netflix episode of The Chef's Table.

Achatz' culinary career started working in his parents' diner restaurant in St. Clair, Michigan as a teenager before studying at The Culinary Institute of America in Hyde Park, New York. Following graduation in , Achatz landed a position at iconic Charlie Trotter's in Chicago, then moved on to Thom