|
gptkbp:instance_of
|
gptkb:Chef
|
|
gptkbp:author
|
gptkb:Alinea_Cookbook
|
|
gptkbp:awarded_for
|
gptkb:Michelin_Star
gptkb:James_Beard_Award
Best New Restaurant
Best Chef: Great Lakes
Best Restaurant in America
|
|
gptkbp:awards
|
gptkb:James_Beard_Award
Outstanding Chef
Best Chef: Great Lakes
|
|
gptkbp:birth_date
|
1974-04-25
|
|
gptkbp:birth_place
|
gptkb:Michigan,_USA
gptkb:St._Clair,_Michigan,_USA
|
|
gptkbp:children
|
2
|
|
gptkbp:cooking_method
|
Experimental
Foaming
Innovative
Seasonal ingredients
Artistic
Traditional techniques
Sous-vide
Spherification
Artistic presentation
Flavor experimentation
Modernist cuisine techniques
Molecular gastronomy techniques
|
|
gptkbp:cuisine
|
gptkb:American
gptkb:Alinea_Group
Molecular gastronomy
|
|
gptkbp:education
|
gptkb:Culinary_Institute_of_America
|
|
gptkbp:famous_dish
|
gptkb:Black_Truffle_Explosion
Caviar with Pearls
Lobster with Vanilla
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Grant Achatz
|
|
gptkbp:influenced_by
|
gptkb:Thomas_Keller
gptkb:Charlie_Trotter
gptkb:Ferran_Adrià
|
|
gptkbp:influences
|
gptkb:Thomas_Keller
gptkb:El_Bulli
gptkb:Ferran_Adrià
|
|
gptkbp:ingredients
|
gptkb:Challenger
Spherification
Dehydrated elements
|
|
gptkbp:inspiration
|
gptkb:art
gptkb:Nature
gptkb:Science
|
|
gptkbp:known_for
|
gptkb:Alinea
Molecular gastronomy
The Aviary
|
|
gptkbp:media_appearances
|
gptkb:Chef
gptkb:Iron_Chef_America
gptkb:Chef's_Table
gptkb:The_Mind_of_a_Chef
|
|
gptkbp:philosophy
|
Seasonal ingredients
Creativity in cooking
Dining as an experience
|
|
gptkbp:restaurant
|
gptkb:Alinea_Chicago
gptkb:Alinea
gptkb:Alinea_Group
gptkb:Next
gptkb:Alinea_10.0
gptkb:Alinea_11.0
gptkb:Alinea_12.0
gptkb:Alinea_13.0
gptkb:Alinea_2.0
gptkb:Alinea_3.0
gptkb:Alinea_4.0
gptkb:Alinea_5.0
gptkb:Alinea_6.0
gptkb:Alinea_7.0
gptkb:Alinea_8.0
gptkb:Alinea_9.0
gptkb:Next_Restaurant
gptkb:The_Aviary_Chicago
Tasting menu
The Aviary
Interactive dining
Multi-sensory experience
Roister
Alinea 14.0
Alinea 15.0
Alinea 16.0
Alinea 17.0
Alinea 18.0
Alinea 19.0
Alinea 20.0
|
|
gptkbp:restaurant_opening_year
|
gptkb:2005
gptkb:2011
gptkb:2012
|
|
gptkbp:signature
|
Liquid nitrogen
Flavor pairing
Sous-vide
|
|
gptkbp:spouse
|
gptkb:Bryan_Achatz
|
|
gptkbp:television_appearance
|
gptkb:Chef
|
|
gptkbp:website
|
www.alinea.com
|
|
gptkbp:bfsParent
|
gptkb:Culinary_Institute_of_America
gptkb:The_Culinary_Institute_of_America
gptkb:Alinea
|
|
gptkbp:bfsLayer
|
5
|