Grant Achatz Biography
Grant Achatz is an American chef and restaurateur who is famously known for his contributions to molecular gastronomy or progressive cuisine. His Chicago restaurant Alinea has won multiple accolades and he himself has won many awards from leading 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.
10 Quick Facts About Grant Achatz
- Name: Grant Achatz
- Age: 48 Years (As of 2022)
- Birthday: 25 April
- Zodiac Sign: Taurus
- Height: 5 feet 1 inch (1.55 m)
- Nationality: American
- Occupation: Chef and Restaurateur
- Marital Status: Married
- Salary: Under Review
- Net worth: $3 Million
Grant Achatz Age
Grant is 48 years old as of 2022, he was born on 25 April 1974, in St. Clair, Michigan, United States. He celebrates his birthday on 25 April every year and his birth sign is Taurus.
Grant Achatz Height
Grant stands at a height of 5 feet 1 inch (1.55 m).
Grant Achatz Weight
Grant Weighs 60 kg (132 lbs).
Grant Achatz Education
Grant’s father was the owner of a restaurant in St.Clair, Michigan, where Grant got his first-hand experience in cooking from when he was a teen. He has always been interested in cooking and culinary, so he went to study in a local school and later got himself enrolled in “The Culinary Institute of America”.
He was a very talented student, and he began to show his ability from the very beginning. After completing his studies, he got a position at Charlie Trotter’s, a restaurant in Chicago that has been active from 1987 until 2012.
Grant kept working on small jobs at many restaurants, as, for example, Thomas Keller’s restaurant, learning different cooking skills as he progressed through the different phases of his profession. He then went to work at The French Laundry, a very famous restaurant in California where, after four years of service, he became Sous Chef.
Grant Achatz Family
Grant was born and raised by his parents in St. Clair, Michigan. Our efforts to find out more about his family came to no avail as no such information is publicly available. Thus, the identity of Grant’s parents is still unclear. It is also not known if he has any siblings. We will update this section once this information is available.
Grant Achatz Wife
Grant moved to Chicago with Angella Snell, a former events coordinator at the French Laundry. In 2001, Grant and Angella welcomed their first child Kaden despite the fact that they were not married.
At the time, Grant was suffering from stage IV tongue cancer and squamous cell carcinoma. Cancer threatened his life and his life-long work as he was unable to taste anything. During his medication, Angella gave birth to their second son Keller.
Afterward, the duo got married in 2006 and got divorced immediately. Not much information about Grant’s ex-wife Angella has surfaced in the media to date. However, it has come to the limelight that the two sons of Grant spend quality time with their father.
For the time being, Grant spends most of his time with the beautiful lady, Briseis Guthrie. Well, she seems to be the girlfriend of our chef as the two look to be in a dating relationship.
Earlier, on July 25, 2017, the couple went for a helicopter ride, and Grant shared the moment on his Instagram. Grant and Briseis are spotted together from very before. Back on May 6, 2013, the pair attended the James Beard Foundation Awards in Avery-Fisher Hall in New York and didn’t hesitate to pose for a picture together.
Grant Achatz Net Worth
Grant has an estimated net worth of $3 million dollars as of 2022. This includes his assets, money, and income. His primary source of income is his career as a chef and restaurateur. Through his various sources of income, he has been able to accumulate a good fortune but prefers to lead a modest lifestyle.
Grant Achatz Measurements and Facts
Here are some interesting facts and body measurements you should know about Grant.
Grant Achatz Wiki
- Full Names: Grant Achatz
- Popular As: Alinea Chef
- Gender: Male
- Occupation / Profession: Chef and Restaurateur
- Nationality: American
- Race / Ethnicity: White
- Religion: Christian
- Sexual Orientation: Straight
Grant Achatz Birthday
- Age / How Old?: 48 Years (2022)
- Zodiac Sign: Taurus
- Date of Birth: April 25, 1974
- Place of Birth: St. Clair, Michigan, USA
- Birthday: April 25
Grant Achatz Body Measurements
- Body Measurements: Not Available
- Height / How Tall?: 5 feet 1 inch (1.55 m)
- Weight: 60 kg (132 lbs)
- Eye Color: Light Brown
- Hair Color: Brunette
- Shoe Size: Not Available
Grant Achatz Family and Relationship
- Father (Dad): Grant Achatz Sr.
- Mother: Not Known
- Siblings (Brothers and Sisters): Not Known
- Marital Status: Married
- Wife/Spouse: Was Married to Angella Snell
- Dating / Girlfriend: Engaged to Briseis Guthrie
- Children: Sons (Kaden and Keller)
Grant Achatz Net Worth and Salary
- Net Worth: $3 Million
- Salary: Under Review
- Source of Income: Chef and Restaurateur
Grant Achatz Chef
In 2001, Grant went to the Chicago area to become the Executive Chef at Trio in Evanston, Illinois, which at the time of his arrival had a four-star rating from the Mobil Travel Guide.
Over the next three years, with Grant at the helm, Trio’s reputation soared and in 2004 the restaurant was rewarded with a fifth star from Mobil, becoming one of just 13 restaurants so honored at the time.
Grant went out on his own, opening Alinea in Chicago’s Lincoln Park neighborhood with Nick Kokonas in 2005. The restaurant is established up the block from the famed Steppenwolf Theatre Company and is housed in a modest gray brick building that bears no external markings beyond its street number.
Inside, the restaurant has no bar, no lobby, and seats just 64 guests. Grant serves diners a small-course tasting menu, consisting of approximately 18 courses. After less than two years of service, the Mobil Travel Guide bestowed its Five Star Award on Alinea, making Alinea one of just 16 restaurants nationwide to rate five stars for 2007.
In October 2006, Gourmet magazine named Alinea the best restaurant in America in its feature on “America’s Top 50 Restaurants”. Restaurant magazine added Alinea to its list of the 50 best restaurants in the world at number 36, the highest new entry of the year in 2007. In 2008, that publication moved Alinea up its list 15 spots, to number 21 in the world.
In 2009 Alinea moved up to number 10 in the world and advanced to number 7 for 2010 when it was also the highest-ranked North American restaurant honored. Alinea maintained its top North American Ranking for 2011 while moving up one position overall to the best restaurant in the world. In 2012, Alinea came down one spot on the list. Per Se gained 6th place, thus making Alinea the 2nd best restaurant in the U.S. and 7th overall.
In November 2009, Grant and his Alinea team designed the menu for Ikarus, a restaurant in Salzburg, Austria which brings in a top chef from the various restaurants each month to design the menu for that month and train the staff. Alinea was awarded three stars in the 2011 Michelin Guide for Chicago. It was repeated in 2012 when Alinea was the only restaurant to receive three stars in the 2012 Michelin Guide for Chicago.
Grant’s other restaurants include Next, a restaurant that uses a unique ticketing system in Chicago, and Aviary, a bar. Roister Chicago, a casual West Loop concept helmed by Chef Andrew Brochu, The Office, a speakeasy cocktail bar located under The Aviary bar, and The Aviary/ Office NYC located in the Mandarin Oriental, New York.
Reservations for Grant’s restaurant, Next, are so sought after, that tickets could be found on Craigslist for up to $500 per person. In February 2012, he held a Dutch Auction for tickets to Next’s elBulli-inspired menu, raising over $275,000 for charity in just two days. Auction prices ranged from $4000 – $5000 for parties of two. Achatz has also served as a coach for the biennial culinary competition in Lyon, France, Bocuse d’Or.
All restaurants use a unique ticketing system and reservation platform Tock, which was founded by Nick Kokonas and of which Grant serves as both an investor and a hospitality advisor. In 2016 Grant and partner Nick Kokonas closed Alinea for a complete renovation and overhaul of the food, space, and experience.
In 2016 Grant and his team launched two consecutive multi-week pop-up experiences in Madrid, Spain, and Miami, Florida, over the course of Alinea’s closure. On May 27, 2016, he featured on season two of the Netflix series Chef’s Table. In 2018, he featured as a judge on the Netflix series The Final Table.
Grant Achatz Books
In October 2008, Grant and co-author Nick Kokonas published Alinea, a hardcover coffee table book featuring more than 100 of the restaurant’s recipes. The book’s narrative follows life in the kitchen for Grant and his crew and includes more than 400 behind-the-scenes photographs by Lara Kastner.
In June 2009, Grant and Kokonas sold Life, On the Line, the dual-voiced recount of their collaboration on Alinea and Achatz’s battle with cancer to Gotham Books. The novel was released on March 3, 2011. Kokonas and Achatz have also released two digital cookbooks from Next Restaurant, one on the Apple iBook platform, and one in a more universal PDF format.
As in the style of the Alinea cookbook, both books provide the exact recipes used during the Paris 1906 and Tour of Thailand menus, without making adjustments for the average home cook. While the Paris 1906 book was released for purchase via iTunes, Tour of Thailand was released on a pay-what-you-want model on Next’s ticketing site.
Grant was featured in a 2014 Dan Waldschmidt book Edgy Conversations: How Ordinary People Can Achieve Outrageous Success, a book about preventing suicide with sense with stories about famous people that had disasters. Almost at the end of the book, he told the story about Grant’s tongue cancer in July 2007 and the success of his restaurant at that time.
Grant Achatz Health
On July 23, 2007, Grant stated that he had been diagnosed with stage 4 squamous cell carcinoma of the mouth, which may have spread to his lymph nodes. Initially, he was told that only radical surgery was indicated, which would remove part of his mandibular anatomy and large swaths of neck tissue. Later, the University of Chicago physicians prescribed a course of chemotherapy and radiation treatments.
This led to full remission, albeit with some side effects including a transitory loss of his sense of taste, which eventually returned. On December 18, 2007, Grant stated that he was cancer-free.
Grant credited an aggressive protocol of chemotherapy and radiation administered at the University of Chicago Medical Center for driving his cancer into full remission. The treatment regimen, administered under the direction of Drs. Vokes, Blair, and Haraf at U of C, did not require radical invasive surgery on Grant’s tongue.
Frequently Asked Questions About Grant Achatz
Achatz is an acclaimed chef and restaurateur who gained extensive recognition for his contributions to molecular gastronomy or progressive cuisine.
Achatz is an American national born on 25th April 1974, in St. Clair, Michigan.
Achatz stands at a height of 5 feet 1 inch (1.55 meters).
Yes, Achatz is engaged to Briseis Guthrie. At first, he was married to Angella Snell with whom he had two sons.
Achatz has an approximate net worth of $3 million. This amount has been accrued from his leading roles in the entertainment industry.
Details about Achatz’s salary are not yet disclosed. However, information about how much he makes will be updated as soon as it is available.
Because of security reasons, Achatz has not shared his precise location of residence. We will update this information if we get the location and images of his house.
Achatz is alive and in good health. There have been no reports of him being sick or having any health-related issues.
Achatz is pursuing his career as a chef. His Chicago restaurant Alinea has won multiple accolades and he himself has won many awards from leading culinary institutions and publications.
Grant Achatz Contacts
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