Grant Achatz got his start in some of the best kitchens in the world, including a four-year stint at Thomas Keller’s The French Laundry. He first took the helm of the Chicago-area eatery Trio, where he won the James Beard Award for Rising Star Chef in 2003. Two years later, Achatz opened Alinea, a Chicago standout (and Forbes Travel Guide Five-Star winner) where he continues to push the limits of molecular gastronomy. In 2011, Achatz opened the Chicago hot spot Next and the adjacent Aviary cocktail lounge. Achatz surprised the culinary community in 2012 when he traded places with chef Daniel Humm of Eleven Madison Park for a stint. He added author to his resume with the publication of two books: Alinea, a cookbook, and Life on the Line, a memoir about his professional journey and his battle with tongue cancer.