Grant Achatz Net Worth, Ethnicity, Religion, Family, Height, Hometown

Grant Achatz

Facts about Grant Achatz

Net Worth $7 million
Salary Over $600 thousand annually
Birthday April 25, 1974
Ethnicity White
Religion Christian
Height 5 feet 8 inches
Parents Grant Achatz Sr. (Father) and Harmony Achatz (Mother)
Sons Kaden Achatz and Keller Achatz
Education The Culinary Institute of America
Partner Angela Snell
Hometown St Clair, Michigan, United States

Who is Grant Achatz?

Grant Achatz is an American chef and restaurateur. He is best known for contributing to molecular gastronomy or progressive cuisine and for being the founder of popular Chicago Restaurant Alinea.

Grant Achatz Biography and Early Life

Grant Achatz was born on April 25, 1974 in St. Clair, Michigan and he was also raised there by his parents who were chefs.

Grant Achatz was born to his parents named Grant Achatz Sr. (Father) and Harmony Achatz (Mother) and they were both chefs and owned a restaurant in St. Clair, Michigan.

Grant Achatz Education

Grant Achatz attended The Culinary Institute of America in Hyde Park, New York and he graduated in 1994.


After graduating, he got a job at Charlie Trotter’s. He later moved to Thomas Keller’s restaurant known as French Laundry, located in Yountville, California and he spent four years working at the restaurant and rose to the position of Chief Chef.

In 2001, Achatz moved to Chicago and became the Executive chef at Trio in Evanston, Illinois. In 2005, he opened his own restaurant named Alinea in Chicago’s Lincoln Park neighborhood with Nick Kokonas.

In October, 2006, Achatz’s restaurant Alinea was named by Gourmet magazine as the best restaurant in America and it was featured on the ‘America’s Top 50 Restaurants’ List.

In 2007, Restaurant Magazine named Alinea in its list of ‘The 50 best restaurants in the world’ and it was ranked at number 36 and it was later ranked at number 15 in the world.

Achatz has also served as a coach for the biennial culinary competition in Lyon, France called Bocuse d’or.

On May 27, 2016, Achatz was featured on the season two of the Netflix series Chef’s Table. In 2018, he appeared as a Judge on the Netflix series The Final Table.

In October, 2008, Achatz and Nick Kokonas published the book Alinea, a hardcover coffee table book featuring over 100 of the restaurant’s recipes.

In 2014, Achatz was featured in a 2014 Dan Waldschmidt’s book Edgy Conversations: How Ordinary People Can Achieve Outrageous Success and the book also told the story about Grant Achatz’s tongue cancer.

Grant Achatz Ethnicity and Nationality

Grant Achatz is of White ethnicity. He is of American nationality.

Grant Achatz Religion

Grant Achatz was raised in a Christian household and he is a Christian by religion.

Grant Achatz Height and Weight

Grant Achatz’s height is 5 feet 8 inches. He weighs 71 Kg.

Grant Achatz Hometown

Grant Achatz’s hometown is St. Clair, Michigan, as he was born and raised there.

Grant Achatz Family

Grant Achatz was born to his parents named Grant Achatz Sr. (Father) and Harmony Achatz (Mother) and he has two sons named Kaden and Keller Achatz.

Grant Achatz Partner

Grant Achatz was married to Angela Snell in 2006, but they split that same year.

Grant Achatz Salary

Grant Achatz earns over $600 thousand as salary annually and this accumulated to his net worth.


Achatz resides in Illinois, Chicago, United States of America.

Social Media Presence

Achatz lives a privacy-oriented life and he is not active on social media and as of recent, he has no social media fan base or following.

Controversies, rumors and legal issues

Since coming to limelight as a chef and restaurateur, Achatz hasn’t been linked to any known controversy, rumors and legal issues.

Grant Achatz Net Worth

Grant Achatz is an American chef and restaurateur and his net worth is estimated to be $7 million.

About Chukwuka Ubani 913 Articles
Chukwuka Ubani is a passionate writer, he loves writing about people and he is a student of Computer Engineering. His favorite book is Half of a Yellow Sun by Chimamanda Ngozi Adichie.

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