alinea restaurant group

So we are starting with a blank slate on the cuisine as well – and adding a few completely new experiences and choices for patrons.Some people are calling this iteration Alinea 2.0 or the Alinea Reboot. Chasing modernity is a fool’s errand. Gary was asked to join our team as Director of Service Operations in 2012. Every night, chef Grant Achatz and his team offer three distinct experiences at Alinea: The Gallery, The Salon, and the Kitchen Table. On May 4th, 2005 we opened the doors to Alinea. Crews worked continuously to do in 4 months what took 13 months the first time around. And so just before our 10th anniversary we committed to completely redesign and rebuild Alinea.On January 4th of this year the demolition crew came through and the rebuild began shortly after. Alinea was founded in 2005. Scallop, Citrus Aroma, Fourteen Textures. Parties of 2 or 4 only please.Our three second floor salons offer a 10-12 course tasting menu. Exactly one year to the day later Alinea opened. Chasing modernity is a fool’s errand. Our new kitchen table offers the most intimate, immersive and cutting edge experience at Alinea.

Wine and non-alcoholic pairings available. By continuing to browse our website, you agree to our use of cookies as outlined in our A multi-sensory 16-to-18 course menu combines fine dining with experimental moments. The Alinea Group. What was modern design in 2004 when we began the project is unlikely to be cutting edge in 2020. The restaurant opened on May 4, 2005, and takes its name from the symbol alinea, which is featured as a logo. Parties of 2 to 6 available. He currently lives in Chicago with his wife and two children.Exactly one year to the day later Alinea opened. $210 to $285 per person. Alinea has been universally praised for its innovative approach to modernist cuisine. Over the past several decades he has worked at a variety of award winning restaurants and hotels including Boulevard Restaurant, The Ritz-Carlton San Francisco, The Mandarin Oriental San Francisco, and Pebble Beach Resorts. After the restaurants opened he transitioned back into a financial management role for all three restaurants and has been serving as our CFO since 2012. The culmination of years of dreaming and imagination, Alinea was a minimalist modern vision that put the focal point on the cuisine and dining as an experience. Alinea Group debuts a rooftop dining experience in the West Loop. Implementing that goal, however, requires imagination, hard work, and a dedicated team of nearly 200 amazing people.We are passionate about innovation in both the culinary arts and business and will continue to develop new restaurants, businesses, and do occasional consulting when unique, compelling opportunities can be created.In addition to Alinea, Next and The Aviary our teams have done in-house private and off-site events for companies as diverse as: BMW, Pernod Ricard, Roundarch Isobar, The University of Chicago, Wired Magazine, Translation/JayZ, PepsiCo, Barclays, Brainlab, Enova, Inner Workings, Hospitality Giants, Career Builder, Northern Trust, Accenture and many more.We’ve curated events in a Los Angeles loft, The Swedish Embassy in Washington DC, a Chicago art gallery; swapped restaurants with Eleven Madison Park in New York, and have appeared in several documentaries and dozens of TV shows.We’ve consulted for major food brands, flavor companies, and other restaurants both on culinary innovation and marketing/business ideas.Our reservation and ticketing software is in use by several other restaurants and is in the process of being commercialized for a wider audience.If you have an event, business, film, software company, food product, or any genuinely interesting and innovative idea that we can work with you to make great please contact us.Grant has given talks on gastronomy, culinary innovation, business, and his personal battle with cancer at events around the world: Aspen Food and Wine, Madrid Fusion, Tokyo Gastronomy, Lo Mejor Gastronomica in San Sebastien, Star Chefs New York, Harvard University, AdAge Idea Conference and many more… and for companies ranging from small start-ups to Fortune 500 conferences.Nick has focused his public presentations on business innovation, marketing and experience design and has spoken to groups as diverse as Hospitality Giants, Lincoln Motors, Google, Technori, TedX Midwest Salon, the Booth School of Business, and the Culinary Institute of America among many others.We choose speaking engagements based primarily on the interest we have in the group or organization hosting the event. Stephen began working for Alinea in administration, but quickly took over as project manager for the building and development of Next and the Aviary. Known for his innovative, emotional, and modernist style of cuisine he has been named Best Chef in the United States by the James Beard Foundation, honored by Time Magazine as one of the 100 Most Influential People in the World, and has given talks and lectures on gastronomy and design at conferences and universities around the world. We just call it Alinea. With two seatings per night we ask that you arrive on time or the experience may begin without you. By Morgan Olsen Posted: Friday June … We’ve also come to understand that the best moments of creativity come when we are uncomfortable and uncertain. He never expected to be involved in the restaurant industry, despite his Greek last name.

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