At a culinary event in Spain this week, chef Grant Achatz announced plans to revamp his Michelin-starred Chicago restaurant Alinea with different layers of sensory experiences that may include making music an ‘ingredient’ and moving diners from one space to another throughout their meal.
Achatz played with different ideas out loud at San Sebastian Gastronomika, an annual gathering of culinary minds that explores gastronomy as a high art.
Alinea is Achatz’s first restaurant and was named the sixth best restaurant in the world by Restaurant magazine for 2011.
At the conference, Achatz said the restaurant overhaul may include a cellist or musician emerging on scene to play a single note or a full piece, reported food blog Eater.com, who was in attendance.
Achatz wouldn’t be the first fine dining chef to pair music and food. His colleague Andoni Luis Aduriz, a fellow alumni of the legendary and now shuttered restaurant El Bulli in Spain, launched an innovative dining experience he called Mugaritz BSO this spring, a restaurant soundtrack that spanned Ethiopia and Peru and took three years to create.