Top 31 Quotes by Grant Achatz

Here's the irony in what I do: When I go out to eat, I like classic French food. I like amazing Japanese food that has such a history that it goes back hundreds of years. And I also like really innovative food as well.

Growing up as a young kid, I was in a restaurant. So, you know, I always had a very good understanding of the nuances. And in a way, that was a bad thing. Because it kind of programmed me to believe that if you're going have a restaurant, this is what you need to do, and this is the way it's going to be run.

In a lot of ways, a lot of smells that aren't necessarily edible smell good, and they remind you of certain aspects of food. So making those associations with what smells good or smells a certain way and pairing that with actual edible ingredients is one avenue that we take creatively.

My home kitchen is airy, with a gas stove, a stainless-steel island table in the center and granite countertops. It's very modest but there's tons of counter space, so you can slap down three or four cutting boards.