Armchair Expert with Dax Shepard

Snapshot · Armchair Expert with Dax Shepard

Grant Achatz (award-winning chef)

Explore episode Jul 15, 2026

Where this was said

El Bulli, Modernist Cuisine, and the Decision to Open Alinea

At 34:00 · chapter starts 33:30

When Thomas Keller recognized that Achatz's creative instincts pointed somewhere beyond French Laundry's cuisine, he arranged a visit to El Bulli near Barcelona — the restaurant where José Andrés had also experienced his awakening. For Achatz, the visit was transformative: not just a revelation about what food could be, but a feeling of being given full permission to invent. Back in the US, he ran a kitchen at Trio in Evanston with no budget and chefs paid just $20,000 a year in 2001. Rather than limiting him, the financial constraint pushed creative intensity. He describes those years as formative in a way that money could never have bought. The success at Trio — including national recognition and multiple awards — gave him the confidence, the pedigree, and the following to launch Alinea in 2005.

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