Homaro Cantu: A Driving Force of Innovation in the Culinary World

Homaro Cantu: A Driving Force of Innovation in the Culinary World

Editor’s Note: Despite the sudden unfortunate events, Foodable has decided to move forward in sharing this Homaro Cantu piece with you. Foodable’s Chicago contributor, Suzanne Deveney, sat down with Cantu in March for this interview, in which he tells his story. Those who knew him were aware of his creative genius. Cantu’s innovative spirit will forever live on in the culinary world, and our thoughts are with his friends and family during this difficult time.

 

By Suzanne Deveney, Foodable Contributor

Search the web for Chef Homaro Cantu, and the word “inventor” appears first under his photo. A bit unusual for a world-renowned chef, but after speaking with Cantu, it actually makes perfect sense.

Cantu was perhaps most recognized as the Executive Chef and creative force behind Chicago’s highly acclaimed restaurant, Moto. Drawing on his science and food background, Cantu introduced the concept of molecular gastronomy to diners, providing a multi-sensory dining experience unlike anything they had before. 

Read More