Grant Achatz biography, wife, ex-wife, angela snell, cancer, net worth

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<p>Achatz is known as an American chef and restaurateur. He is most famous for his restaurant, Alinea.</p>

<h2>Background</h2>

<p>Grant Achatz was born on April 25, 1974 in Michigan. His father was the owner of a restaurant in St.Clair, Michigan, where Achatz got his first-hand experience in cooking since when he was a <a href="/biography/grant-achatz">teenager</a>. Achatz has always been interested in cooking so he enrolled in “The Culinary Institute of America”. He was a very talented <a href="/biography/grant-achatz">student</a>, and he started to show his ability from the very beginning.</p>

<h2>Married, Wife, and Kids</h2>

<p>Achtaz was married to Angela Snell, but they got divorced in 2006, due to some misunderstandings in their relationship. After divorcing his wife, he did not remarry and went on to live a single life focusing more on his restaurants and his cooking career.</p>

<h2>Health</h2>

<p>In 2007, Achtaz announced that he was diagnosed with squamous cell carcinoma which is a stage 4 cancer. This led to his fans and family members in a state of worry as they thought that he might lose his taste buds but after a year of medical procedures, he was cancer-free.</p>

<h2>Career and Net Worth</h2>

<p>After completing his studies, Grant Achatz got a position at <a href="https://en.wikipedia.org/wiki/Charlie_Trotter">Charlie Trotter</a>’s, a restaurant in Chicago that has been active from 1987 to 2012. He kept working on small jobs at many restaurants like <a href="https://en.wikipedia.org/wiki/Thomas_Keller">Thomas Keller</a>’s restaurant, learning different cooking skills as he progressed through the different phases of his career. He then went to work at The French Laundry, a very famous restaurant in California where, after four years of service, he became a sous chef.</p>

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<p>In 2001, Achatz moved to Chicago, and he started working as an executive chef at the restaurant Trio in Evanston, Illinois. The Trio had at that time a four-star rating, but after the arrival of Achatz, the rating was increased in 2004 to five stars by Mobil Travel Guide, becoming one of the 13 restaurants that received that prestigious award at that time. The reputation of the restaurant soared high and the daily visits increased to a level that was never achieved before.</p>

<p>In 2005, Achatz decided to open his own restaurant, so he picked the name Alinea for his restaurant in Chicago, which quickly entered the Top 50 restaurants in the USA in the list made by “Gourmet Magazine” in 2006. The magazine “Restaurant” included Alinea in his list of the 50 best restaurants in the world with position number 36, being the highest new entry in 2007. The next year, Alinea went 15 places up in that same list, reaching number 21 in the whole world. Alinea kept going higher and reached the 10th place in the world in 2009, then the 7th in 2010, when it also got the award as the highest-ranked restaurant in the North American continent. The position of Alinea in the North American Ranking didn’t change in 2011, but they and they went up one position in the world ranking, by reaching the 6th place. In 2012 Alinea lost his 1st place in North America and the 6th place in the world against the restaurant “Per Se”.</p>

<p>In 2009, Achatz and his staff designed the menu of the restaurant Ikarus in Salzburg, Austria. The place brings a top chef from a different restaurant each month, and they re-design the menu and train the staff in the course of that month.</p>

<p>Alinea received three stars in the Michelin guide for Chicago in 2011, and they repeated themselves in the next year, being the only restaurant in Chicago to receive that high honor. <a href="/biography/grant-achatz">Ashatz</a> also owns the restaurant “Next” and the bar “Aviary” in Chicago.</p>

<p>In 2008, Achatz published with the <a href="https://en.wikipedia.org/wiki/Nick_Kokonas">co-author</a> <a href="https://en.wikipedia.org/wiki/Nick_Kokonas">Nick Kokonas</a> the book “<em>Alinea</em>”, a hardcover coffee table book in which there were more than 100 recipes of his restaurant. This book was also enriched by over 400 pictures of behind the scenes of Achatz and his staff while at work. In 2009 Achatz and <a href="https://en.wikipedia.org/wiki/Nick_Kokonas">Kokonas</a> wrote the book “<em>Life, On The Line",</em> this book sold out in a matter of few hours given the fame of Achatz.</p>

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