Top Five Molecular Gastronomy Chefs in the U.S.

Top Five Molecular Gastronomy Chefs in the U.S.

Molecular Gastronomy is no new concept in the world of cooking, but there are certain chefs who are doing it right across the country. Utilizing cutting edge cooking techniques and equipment, chefs are transforming ordinary dishes into innovative presentations of flavor. The molecular trend has revolutionized the dining experience and introduced avant-garde ideas into the culinary industry.

Below are five top chefs in the U.S. who have mastered Molecular Gastronomy.
Top Five Molecular Gastronomy Chefs in the U.S.

  1. Homaro Cantu: Celebrity Chef Homaro Cantu is a recognized leader in molecular gastronomy and owner of award winning sister restaurants in Chicago, moto and iNG. Chef Cantu combines science, technology and food to deliver mind-bending, flavor-tripping menu items that change the way people think about food. In his laboratory, Chef Cantu designs dishes utilizing high-tech tools such as centrifuges, lasers, and particle ion guns. His latest food experiment involves the Miracle Berry, a completely organic and all natural fruit that alters your ability to perceive sour, spicy, salty and bitter flavors shortly after consumption.
  2. Bruno Chemel: Chef Bruno Chemel has mastered molecular gastronomy by embracing new science and technology while also heralding traditional recipes and French cooking. He looks to traditional cuisine as a base for creating new, innovative dishes, and explores this at his Michelin-starred restaurant Baume in Palo Alto, California.

  3. Wylie Dufresne: Chef Wylie Dufresne is a leading American proponent of molecular gastronomy and is the chef and owner at wd-50 in New York City. Chef Dufresne describes his cuisine at wd-50 as hyper modern and progressive, and is dedicated to innovation in the kitchen, where he works on new creations such as aerated foie gras.

  4. Jose Andres: Spanish Chef Jose Andres is known for his avant-garde cooking and is often credited for bringing tapas dining to the U.S. At his restaurants minibar, e, and Bazaar, Chef Andres has honed the science of molecular gastronomy at his restaurants across the nation, including Minibar in Washington, D.C., Jaleo in Las Vegas and Washington, D.C. and the Bazaar in Beverly Hills.  

  5. Grant Achatz: Chef Grant Achatz is an American leader of progressive cuisine and proponent of innovative dining. He runs two critically acclaimed restaurants in Chicago, Alinea and Next, where he is constantly introducing new dishes that break the rules of typical dining.


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