It’s a movement that’s generated tremendous culinary tourism for Spain and business for its name chefs. Thanks largely to García Santos’s efforts, as well as a Sunday New York Times magazine cover story and an earlier Wine Spectator restaurant roundup which largely scooped it, people from all over the States now make pilgrimages to San Sebastián, Bilbao and Barcelona, among other cities.

One American chef to add to the list is another Chicagoan, Homaro Cantu of Moto. He hasn’t generated as much press as Achatz, but he’s worth mentioning in the same breath.