5 Chefs Who Master The Art Of Plating in Chicago

TAOP Staff /

The windy city of Chicago certainly has quite the collection of chefs offering exquisite cuisine with beautiful plating. Next up in our new series, here are 5 chefs in Chicago who are mastering #TheArtOfPlating.

 

Grant Achatz

Alinea >

Chef Grant Achatz – Chicago’s most Michelin starred chef to date – of Alinea certainly takes dining and plating to a whole new level. Here, dinner is a theatrical experience as food floats and dessert is eaten off the table.

Tropical fruit, rum vanilla, and kaffir lime by Grant Achatz of Alinea. Photo courtesy of Matthew Gilson.

 

Ryan McCaskey

Acadia >

With two Michelin stars to its name, Acadia is home to chef Ryan McCaskey’s inventive contemporary American cuisine – which he self describes as “Simultaneously contemporary and classic.”

Photo courtesy of Acadia.

 

Curtis Duffy

Grace >

Curtis Duffy’s three Michelin starred restaurant Grace offers two tasting menus, Flora and Fauna. The first focuses on vegetables and the latter on seafood and protein.

Spring lamb belly by Curtis Duffy. Photo courtesy of Grace Restaurant.

 

Thomas Lents

Sixteen >

Located in the heart of downtown Chicago, two Michelin starred restaurant Sixteen offers French-inspired dishes on a menu that chef Thomas Lents and his team reimagine four times a year.

Buckwheat dumplings with morels, artichoke, and black truffle by Thomas Lents. Photo courtesy of Sixteen.

 

Noah Sandoval & Genie Kwon

Oriole >

Hidden away in the alleys of Chicago’s West Loop neighborhood, Oriole hosts 28 guests in an intimate dining room with an open kitchen. Executive chef Noah Sandoval and pastry chef Genie Kwon work seamlessly together to create a thoughtful tasting menu and experience.

Golden Osetra caviar with tomato gelée and sea grapes. Photo courtesy of Oriole.