Chef Homaro Cantu, who artfully blended scholarship and excellent dining during his Michelin-starred Chicago restaurant, has died.
The 38-year-old Cantu, one of Chicago’s many eminent chefs, incited cooking into alchemy by his witty and startling code of molecular gastronomy during Moto, a grill he led in a city’s West Loop. Customers dined on succulent menus, carbonated fruit and a fish credentials that baked in a tabletop polymer box, among other foods.
His kitchen featured a centrifuge and a hand-held ion molecule gun. His menus offering adult equipment with intriguing titles such as “surf and territory with mc escher” and “after christmas sale on christmas trees.” And he dreamed adult fantastical propositions for all from alleviating craving with air-dropped succulent leaflets to delivering food to astronauts on Mars.
Describing himself as a scientist during heart, Cantu was comfortable by questions about either his creations were some-more scholarship plan or loyal excellent cuisine.
“This is fun. we don’t caring what it winds adult being, as prolonged as it’s fun,” Cantu told The Associated Press in a 2006 interview.
Cantu’s physique was found Tuesday in a building on a Northwest Side where he had designed to open a brewery by this summer. The Cook County medical examiner’s bureau reliable a genocide though did not recover a cause. Authorities did not contend his genocide was suspicious.
Cantu grew adult in Portland, Oregon, and graduated from Le Cordon Bleu. He worked in scarcely 50 kitchens on a West Coast and afterwards changed to Chicago, where he spent 4 years operative for famed cook Charlie Trotter, eventually rising to a position of sous cook before withdrawal to open Moto. Trotter died in 2013.
Cantu built a state of a art indoor plantation to grow vegetables — finish with a spiral aerator — inside what used to be Moto’s office. He claimed to be a initial cook to zap food with a category IV laser. And he preached a virtues of a West African spectacle berry for sweetening food and expelling a need to use sugarine or fake sweeteners.
In moments of thoughtfulness about his work, he could curve into a philosophical and once concurred in an talk about his succulent replications of food that he wasn’t always certain what was genuine and what wasn’t.
“There’s a excellent line between genuine and synthetic,” he told a AP in 2006. “Real is something that occurs in nature. Synthetic is something that does not. But what if we reconstruct something on a molecular turn that’s accurate to something that’s real? Does it turn synthetic, or is it real?”