Grant Achatz is a chef and partner at lauded fine dining establishments Alinea and Next, cocktails bars the Aviary and the Office, and casual restaurant Roister, all of which are located in Chicago. The chef and his team also operate locations of the Aviary and the Office in New York City. Alinea has garnered the most praise for Achatz. The restaurant has held three Michelin stars since the Chicago guidebook was first published in 2011.
Look up a history of early-aughts molecular gastronomy, and Achatz will be listed as one of the biggest names in the movement. He serves lengthy tasting menus of tiny, impeccably composed dishes — often with elaborate, over-the-top presentations. Grant Achatz incontestably is one of the top chefs in the country today. His progressive cooking style extends to providing diners with a unique experience that includes every aspect of the meal, from their surroundings to the food itself.
TEA is a Honey Chamomile Cocktail serving pot inspired by Grant Achatz's philosophy of "science and awe' for his new bar in Singapore. Targeted at local customers, TEA embodies the design of the iconic tea brewing pot commonly found in traditional coffeeshops.
Leveraging on their presumptions of the teapot's traditional usage and content, it adds a magical twist by being able to deconstruct the cocktail into its basic components. This allows customers to savour every aromatic element of the cocktail, opening up new culinary dimensions that will imbue them with wonderment and awe.
proof of concept
PRESENTATION DAY - LASALLE COLLEGE OF THE ARTS, 2018
TEA // Chef’s Table // 2018
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