The 60 (Plus) Coolest People in Food & Drink 2014 (Slideshow)

Grant Achatz

Achatz's culinary pedigree includes training with Thomas Keller, Ferran Adrià, and the late Charlie Trotter. After basically being told by Trotter that he was persona non grata, he returned to Chicago and took over the city, first with Trio (making a suburb a must-visit destination for anybody serious about dining), and then with Alinea, where course after dazzling, perception-challenging course forged a distinctly American identity for what nobody really ought to call "molecular gastronomy." With his second restaurant, Next, Achatz invented something new, a restaurant that changes concepts every few months — and, incidentally, redefined the way restaurants think about reservations. Oh, and on the side, he has created one of the most original cocktail bars in America with Aviary, which is cooler than the crystal-globe-like ice cubes that enclose some of the offerings.