Eclectic Curiosity


Creative Generalist Q&A: Homaro Cantu

Posted on November 26th, by Steve Hardy in Archives, Interviews, the eclectic curiosity interviews. No Comments

Chef Homaro Cantu is blazing the way into the new era of Postmodern cuisine. One of America’s most daring chefs, and an Iron Chef victor, Cantu pushes the limits of known taste, texture and technique in a stunning futuristic fashion at his restaurant, Moto, in Chicago’s Fulton Market. There, the menus are edible, the soup comes in a syringe, some courses may have been prepared with dry ice and centrifuges, the fish cooks inside a polymer case on your table, and your fruit and sorbet dessert may look like nachos with cheese.

Cantu grew up in Portland, Oregon, and graduated from Le Cordon Bleu.… more

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