What is Chef Grant Achatz’s net worth?
Grant Achatz is an award-winning American chef and restaurateur who has a net worth of $4 million. Achatz is best known for his work with the molecular gastronomy movement, a scientific approach to nutrition using physics and chemistry to prepare their unique dishes.
His innovation and creativity in his restaurants have made him one of the most recognized chefs in the world.
Grant Achatz was born on April 25, 1974, in St. Clair, Michigan.
Growing up in a small eastern town in Michigan, Achatz worked at his parent’s family restaurant.
He pursued his culinary degree at the Culinary Institute of America in Hyde Park, New York, graduated in 1994, and briefly worked under Charlie Trotter.
Working under Trotter was a famously harsh working environment.
Chef Grant Achatz attend ‘Save the Oceans: Feed the World’ at Basque Culinary Center – @Getty
In 1996, Achatz was hired by chef Thomas Keller at the French Laundry in California.
At the time, The French Laundry was one of the most popular restaurants.
Achatz was mentored under Keller for four years and rose to the position of sous chef.
In 2001, Achatz moved to Chicago after accepting the position of Executive Chef at Trio.
Under Achatz, the restaurant rose in popularity and was named Best New Chef by Food and Wine Magazine in 2002.
Alinea
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Achatz opened his famous restaurant alongside partner Nick Kokonas, Alinea, in 2005.
Kokonas was a successful trader and regular at Trio, where the two met.
Achatz, using his skills and experience, brought molecular gastronomy to the Midwest.
Using unexpected flavor combinations and scent plays a large part in Achatz’s kitchen. Alinea seats only 64 people and offers a small course tasting menu of 18 courses.
Pair that with a unique plating style, and you have a restaurant in high demand in the Chicago area.
In an interview with CulturePOP Chicago, Achatz said, “The nature of our food pretty risky pretty different Some people call it Avant-Garde, to me I didn’t think it would in San Francisco I didn’t think it would work in New York City. Ironically while people think the Midwest is home to the meat and potatoes, it actually not has become the hub of progressive cooking in America.”
His restaurants were awarded Best Restaurant in America by Gourmet Magazine in 2006.
Next
Grant Achatz and Nick Kokonas attend Tribeca Tune In: “Chef’s Table” – @Getty
In 2011, Achatz opened Next, a restaurant with a unique ticketing system rather than reservations.
The tickets are so coveted, and people often sell them on third-party sites for hundreds of dollars.
Next is known for its seasonal menus that do not stick to one style of cuisine.
It changes every “season,” alternative between various themes. Some themes that have been featured tend to be based on world cultures, specific time periods in history, or even themes based on other restaurants.
In 2011, Achatz also opened The Aviary cocktail lounge, a part of the Next operation but did not follow the same ticketing system.
The Aviary uses molecular gastronomy in the creation of its cocktails with a fine-dining approach.
Later, he opened The Office, an intimate speakeasy-style lounge underneath The Aviary.
They serve classic prohibition-era cocktails and vintage spirits.
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TV Appearances
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Achatz and his fame have earned many TV appearances on well-known cooking TV shows.
He appeared as a judge on Top Chef in 2008 and 2014, a featured judge representing America on The Final Table in 2018, and a guest chef on MasterChef USA in 2019 with Gordon Ramsey.
Achatz has been featured in many documentaries, including Spinning Plates, a documentary about unique restaurants and their owners, which featured Alinea.
He also appeared in Love, Charlie: The Rise and Fall of Chef Charlie Trotter and spoke about his experiences working under Trotter.
Battling Cancer
At the height of his career, in 2007, Achatz was diagnosed with stage 4 squamous cell carcinoma of the tongue.
Doctors had initially recommended he remove 75% of his tongue to treat cancer.
With the diagnosis threatening his life and his career, Kokonas and Achatz began to search for answers at various cancer centers across the country.
“In the beginning, I was met with a very antiquated approach,” he said in an interview with the University of Chicago Medicine about the initial recommendation for treatment. ”There was nothing creative going on. It seemed incredible barbaric to me.”
After meeting with the doctors (at The University of Chicago) and speaking with them about the treatment methods, Achatz decided to proceed.
The doctors removed Achatz’s lymph nodes, which held 90% of the cancer.
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Wife
Achatz met his wife, Angela Snell, while working at the French Laundry in California. Snell was a former events coordinator. They have two children together, Kaden and Keller, who were named after his mentor Thomas Keller.
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Snell and Achatz were married in 2006 and quickly divorced within the same year.
At the time of writing, Grant Achatz is reported to be currently single.
Grant Achatz and wife attend The 2008 James Beard Foundation Awards (After Party) at Lincoln Center – @Getty
Net Worth
So, how much is chef Grant Achatz worth? Achatz has earned most of his income through his highly successful restaurants located in Chicago. He has published many digital cookbooks and an autobiography titled Life, on the Line: A Chef’s Story of Chasing Greatness, Facing Death. Therefore, American chef Grant Achatz has an estimated net worth of $4 million.
He has also published a cookbook showcasing the famous cuisine of his restaurant titled Alinea.
Achatz purchased a 5-bedroom 4,300 square foot Bucktown home in 2013 for $1.16 million.
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I am Bulgarea Candin Stefan, and I founded FamousPeopleToday.com in 2018. I’m using my bachelor’s degree in economics and 9 years of experience in blogging to guide millions of people through the incredibly complex world of celebrity net worths.