Against the Grain

Despite their distinct culinary styles, Blackberry Farm Chef Cassidee Dabney and Chef Grant Achatz share a unified vision: crafting unforgettable dishes and experiences that linger with guests long after the meal ends. Ahead of Chef Achatz’s 2025 return to Blackberry Farm for the annual Passing the Torch event, the two chefs met to talk about his approach to innovation, idea exploration and the culture he nurtures in his kitchen.

Cassidee: Among many deserved awards and accolades, you’re known quite well for your progressive culinary style and work with molecular gastronomy. As you built your career, when did you decide you wanted to make the switch from making food to pushing culinary boundaries?

Grant: I always had an insatiable curiosity as a child. As my career matured and I learned the fundamentals, my interest shifted back to curiosity which led to the outside-of-the-box thinking. After a trip to Spain to stage at El Bulli in 2001, I knew my style would pivot to a modernist approach.

Cassidee: When people read the name or the description of a dish, they have an expectation of what they’re about to experience. With your experimentation, you purposefully put flavors in unexpected forms or present...