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Sign outside Moto. Moto was a molecular gastronomy restaurant in the Fulton River District of Chicago, Illinois known for creating "high-tech" dishes which incorporate elements such as carbonated fruit, edible paper, lasers, and liquid nitrogen for freezing food. [1] Moto was run by executive chef Homaro Cantu until his suicide in 2015.
As a child, Cantu was fascinated with science and engineering. While working in a fast food restaurant, he discovered the similarities between science and cooking and decided to become a chef. In 1999, he was hired by his idol, Chicago chef Charlie Trotter. In 2003, Cantu became the first chef of Moto, which he later purchased.
Duffy appeared as a judge for four seasons (2011–2014) on the Chicago Restaurant Pastry Competition reality TV show. [17] The 2015 Netflix documentary For Grace centers on Duffy and his journey to becoming a three-Michelin-starred chef. [18] In 2018 Duffy appeared as a guest judge in the season finale of Top Chef: Colorado. [19]
U.S. celebrity chef Anthony Bourdain, host of CNN's food-and-travel-focused "Parts Unknown" television series, killed himself in a French hotel room, officials said on Friday, in the second high ...
The tragic incident comes after Jennifer spoke about her “incredible” ex-husband while discussing their divorce in a TikTok video posted on Dec. 10. “I’m about to be a newly single mom.
She was also once linked to fellow celeb chef Bobby Flay, but the longtime friends were quick to squash romance rumors. Show comments. Advertisement. Advertisement. In Other News. Finance.
Grace was a restaurant in the West Loop neighborhood in Chicago, Illinois, United States.It had been ranked 3 stars by the Michelin Guide each year since 2015. [1] Before closing on December 20, 2017, Alinea and Grace were the only Chicago restaurants with three Michelin stars.
Love, Charlie opened to positive reviews from critics.Chicago Sun-Times film critic Richard Roeper called it “One of the best documentaries of the year.” [14] Michael Phillips of Chicago Tribune called it "the first fully successful documentary about a high-flying Chicago chef’s triumph and torment.” [15]