A CIA Graduate, Grant worked under Thomas Keller at The French Laundry in Yountville, CA. He thrived in this highly creative and dedicated environment, and after two years, rose to the title Sous Chef under Keller. After four years at The French Laundry, Achatz chose to broaden his knowledge and worked as an assistant winemaker at La Jota Vineyards. In 2001, he accepted the Executive Chef position at the four-star Trio in Evanston, Il.
Achatz flourished at Trio, garnering accolades including "Rising Star Chef in America," James Beard Foundation, 2003, and "Top Ten Best New Chefs in America," Food & Wine, 2002. Known worldwide in culinary circles as one of the leaders in progressive technique, Achatz decided to open his own restaurant, Alinea in Chicago, May 2005.
Today, Alinea receives worldwide acclaim by pushing the conventional boundaries of cuisine and service. Of recent, in 2008, Achatz was named "Outstanding Chef" by the James Beard Foundation.
Other awards include: recipient of Five Diamonds from AAA (October 2006); Gourmet magazine declared Alinea the "Best Restaurant in America" in its twice-per-decade list of America's Top 50 Restaurants (October 2006).