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Having grown-up in Portland, Oregon, Cantu graduated from Le Cordon Bleu. He then worked his way up the ranks in nearly 50 kitchens on the West Coast before moving to Chicago and completing a four year tenure at Chicago’s legendary Charlie Trotter’s as Sous Chef.
An innovator in post-modern cuisine and an internationally recognized leader in molecular gastronomy, Cantu is a Michelin-rated chef and the owner of Chicago’s critically acclaimed 'Moto Restaurant' and its sister restaurant 'iNG Restaurant'. Heralded as one of America’s most daring chefs, Chef Cantu pushes the limits of known taste, texture and technique in a stunning futuristic fashion at Moto.
Cantu’s out-of-the-box thinking and futuristic culinary approach pushes limits in a way that combines science with art. In his new cookbook 'The Miracle Berry Diet Cookbook', Cantu unveils the amazing properties of the organic, all-natural miracle berry, which allows users to eliminate sugar in their favorite recipes.
He is the TV star of Discovery Channel’s 'Planet Green' and 'Future Food', winner of Iron Chef America and appears on his own the webseries CookiNG under PRESSURE. Cantu has been featured in numerous media outlets such as Good Morning America, the New York Times and Rolling Stone, among thousands of others.
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