Molecular gastronomy is new, very new. The term is less than thirty years old and the style of cuisine began in the 1980’s at the earliest. The pioneers of molecular gastronomy were centrally located in the area surrounding Barcelona, Spain. Juan Mari Arzak at his restaurant Arzak and especially Ferran and Albert Adria at the famous (now closed) El Bulli refined the building blocks of molecular gastronomy. These chefs aimed to change the dining experience by incorporating unknown tastes and textures into abstract or deconstructed dishes.
The pioneers of molecular gastronomy are not just random chefs looking for a new restaurant gimmick. These are world class chefs who decided to change fine dining forever. In the 2000’s El Bulli was considered by many to be the best restaurant in the world, consistently winning three Michelin stars and topping best of lists. Arzak has been awarded three Michelin stars an astonishing 24 years in a row. These pioneers spawned a new generation of world class chefs practicing molecular gastronomy including Wylie Dufrense at WD-50 in New York and Grant Achatz at Alinea and Next in Chicago. This new generation has expanded the reach of molecular gastronomy while accumulating nearly unanimous positive reviews.