The Alinea Group
“The ethos of The Alinea Group is to push boundaries, sacrifice for the benefit of creativity & excellence, and challenge conventions by simply asking...why? Sometimes the way it has been done for years is the best way so we do not change it, but other times we see things just a bit different.”
- Chef Grant Achatz, Co-Owner of The Alinea Group
Compensation & Benefits
About The Alinea Group
Since opening Alinea, we’ve built and operated Next, The Aviary, and Roister, wrote and produced two award-winning books, developed and implemented dynamically priced booking software for restaurants, as well as given talks on the culinary arts and business innovation around the world.
Our core thoughts on the guest experience and cuisine can be summed up more simply than one might imagine: Fun and Delicious. Implementing that goal, however, requires imagination, hard work, and a dedicated team of nearly 300 people.
Employee Testimonials
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I remember being mesmerized by all the innovative techniques and concepts that were brought to life by Chef Achatz and the Alinea Team. I continue to stay with the group because I'm surrounded by very motivated people with different sets of skills, talents and knowledge. Being able to collaborate and learn from each other constantly pushes our creative/personal growth.
Alan Mileyovsky
Executive Chef, Next
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What keeps me at Alinea is the challenge to push just a little bit further everyday. It's one of the most demanding places Ive ever worked but it's very rewarding to succeed and overcome obstacles.
Catherine Price
Chef de Cuisine, Alinea
