Chef Achatz’s career began working in his own parent’s restaurants in St. Clair, Michigan. Shortly after, he enrolled in The Culinary Institute of America and found himself graduating with a position at Charlie Trotters. After working through many acclaimed restaurants, Achatz landed at The French Laundry as the sous chef for 4 years. After his move to Chicago, Chef Achatz became the executive chef at Trio and shortly after decided to open his first restaurant Alinea. His success continued to grow and he now owns over 4 restaurants in Illinois and New York and works with restaurants all over the world. NEXT has inspired Chef Achatz to release two digital cookbooks alongside his sous chef, Nick Kokonas.
A Unique Twist
NEXT has a unique twist on the traditional restaurant setting. Chef Achatz chooses to take his guests on a culinary journey of the world, changing out their prix fixe cuisine and dining experience every 4 months. When booking, you will have the option to choose from 4 different cuisine types. The most recent cuisine comes from the cities of Mexico City, Thailand, and The Alps. Guests who select the Mexico City menu will enjoy authentic Mexican cuisines such as gazpacho and fresh tamales. The Alps menu consisted of a crispy schnitzel with a side of cream spätzle, accompanied with a Black Forest cake for dessert. Those who visit the Thailand menu will fall in love with the Papaya salad and coconut banana pudding for dessert. NEXT always creates a unique and genuine atmosphere. You’ll feel like you are transported to each country with every bite.
To keep guests safe during the COVID-19 pandemic, NEXT is requiring reservations for all guests. Staff is required to wear masks as well as frequently sanitize surfaces. To keep guests well fed during the quarantine, Next provided 3-course to-go meals. Upon reopening their doors to the public, NEXT created a special ‘reopening menu’ with hints of what’s to come later this year. Whether you choose to dine in the restaurant itself or from your own home, you are guaranteed a journey across the world – in a culinary adventure.
Michelin 1 Star
Phone: (312) 226-0858
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.