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Time 100, 2011. Website. www.alinearestaurant.com. Grant Achatz (/ ˈækɪts / AK-its) (born April 25, 1974) [1] is an American chef and restaurateur often recognized for his contributions to molecular gastronomy or progressive cuisine.
Homaro Cantu. Homaro "Omar" Cantu Jr. (September 23, 1976 – April 14, 2015) was an American chef and inventor known for his use of molecular gastronomy. 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.
Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products.
Wylie Dufresne (born June 3, 1970) is an American chef. He was previously the owner of Du's Donuts and the former chef and owner of the wd~50 and Alder restaurants in Manhattan. He now owns Stretch Pizza on 24th Street and Park in Manhattan. Dufresne is a leading American proponent of molecular gastronomy, the movement to incorporate science ...
Marc Veyrat (born 8 May 1950) is a French chef from the Haute-Savoie region, who specialises in molecular gastronomy and the use of mountain plants and herbs.. Veyrat has obtained a total of nine Michelin Stars and is the first cook to get the perfect grade of 20/20 in the Gault et Millau guide for each of his two first restaurants.
TikTok chef Michael Ligier (@ligier) recently shared a recipe for a dish he calls a “molecular salad” . In the video, Ligier shares how he used molecular gastronomy techniques to transform ...
Rating (s) Michelin stars. Previous restaurant (s) Sur Mesure par Thierry Marx at Mandarin Oriental, Paris. Television show (s) Top Chef (M6) Website. www.thierrymarx.com. Thierry Marx (born 19 September 1959) is a French chef, specialised in molecular gastronomy.
Vigneron appeared in season two of Bravo's reality series Top Chef, which was filmed in 2006, and aired in late 2006 and early 2007. At the time of his appearance on Top Chef, he was a Master Cook at Joël Robuchon in Las Vegas, Nevada. On the show, he became known for his molecular gastronomy techniques, especially his use of foams. [4]