Chris is the principal coauthor of the acclaimed six-volume work Modernist Cuisine: The Art and Science of Cooking, which was named both the 2012 Cookbook of the Year and Best Professional Cookbook of the year by the James Beard Foundation and has been a worldwide best seller. Chris was also the founding chef of Heston Blumenthal’s Fat Duck Experimental Kitchen, the secret culinary laboratory behind the innovative dishes served at one of the best restaurants in the world. Prior to becoming a chef, he completed degrees in theoretical mathematics and biochemistry.
Grant was the first development chef hired by the Modernist Cuisine team. Prior to this he was chef de cuisine at Busaba in Mumbai and Mistral in Seattle, and served as head development chef at Delicious Planet. He has cooked for Pascal Barbot at L’Astrance, worked with Pierre Hermé’s team at Grégoire-Ferrandi, and practiced butchery at Bajon Jean Pierre in Paris.
Ryan was the principal photographer and photo editor for Modernist Cuisine: The Art and Science of Cooking. Smith’s work has been featured by PPN, Photographer, Life, Time, The New York Times, Feature Shoot, Quo, and Abduzeedo.