March 30, 2007 12:36 PM PDT
Cantu credits low rents in Chicago with the city's role as a center for future-forward cuisine. Two miles away, Alinea restaurant's Grant Achatz tinkers with printing food and other laboratory-like innovations. Catalan chef Ferran Adria is credited with pioneering molecular gastronomony, a term that he and most others in his profession reject. Other noted food futurists include chefs Wylie Dufresne in New York and Heston Blumenthal in England.
Photo by Elsa Wenzel/CNET Networks
