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CHICAGO — Chef Homaro Cantu, who artfully blended science and fine dining at his Michelin-starred Chicago restaurant, has died.
The 38-year-old Cantu, one of Chicago's most renowned chefs, turned cooking into alchemy through his playful and surprising brand of molecular gastronomy at Moto, the restaurant he led in the city's West Loop. Customers dined on edible menus, carbonated fruit and a fish preparation that cooked in a tabletop polymer box, among other foods.
Cantu's kitchen featured a centrifuge and a hand-held ion particle gun. His menus offered up items with intriguing titles such as "surf and turf with mc escher" and "after christmas sale on christmas trees." And he dreamed up fantastical propositions for everything from alleviating hunger with air-dropped edible leaflets, to delivering food to astronauts on Mars. Read more...
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