Grant Achatz’s restaurant, Alinea is regarded as one of the finest in the world.
As well as challenging conventions bout how food should be prepared, he also experiments with the experience itself of eating food. He gets inspiration from many sources. A trip to an art gallery got him thinking about why food has to be served off plates, why not something altogether more spectacular?
Every six months, Achatz gets the staff at Alinea to blow up the menu and start again from scratch. He believes that success leads to complacency, and when you’re complacent you can’t be innovative or original.