Homaro Cantu – Food You Can Play With – TEDxSMU 2011
Chef Homaro Cantu is an internationally recognized chef and leader in the field of postmodern cuisine and an inventor of futuristic food delivery systems. Chef Cantu graduated from Le Cordon Bleu Culinary Institute in Portland, Oregon. After developing his culinary skills at several establishments along the West Coast he traveled to Chicago to work at Charlie Trotter’s restaurant where he rose to the position of Sous Chef. After he left Charlie Trotter’s he concentrated on the development of his concept of an experiential design based restaurant with a molecular gastronomy approach. Moto Restaurant, one of Chicago’s most notable restaurants, puts Cantu’s concepts and creations into practice by melding food with science, technology and art to create an unmatched dining experience. The New York Times described him as “a chef in the Buck Rogers tradition, blazing a trail to a space-age culinary frontier” and included one of his inventions among one of their best ideas of 2005.