What makes the food that we do at Alinea so interesting on the outside is that we really don't let ourselves say no to an idea.

What makes the food that we do at Alinea so interesting on the outside is that we really don't let ourselves say no to an idea.

It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.

Food can be expressive and therefore food can be art.

Part of becoming a little bit older and having the opportunities that I have, you want to start giving back to people who have been influential and helped you along the way.

Over the years, Céline Labaune has been constantly seeking to source the highest quality truffles; her diligence and expertise truly set her apart.

Food is a necessary component to life. People can live without Renoir, Mozart, Gaudi, Beckett, but they cannot live without food.