For four months in 2026, the Chicago restaurant Next will serve a nine-course menu with each course contributed by a different chef. One of them is a 33-year-old woman from Wisconsin who cooked under the pathbreaking modernist Ferran Adrià, the purist sushi master Jiro Ono and the great codifier and systematizer of French haute cuisine, Auguste Escoffier.
Her glittering résumé is all the more impressive when you recall that Escoffier has been dead since 1935.
Where did Grant Achatz, the…
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https://www.nytimes.com/2025/06/02/dining/ai-chefs-restaurants.html
