Chef Homaro Cantu is an internationally recognized chef and leader in the field of postmodern cuisine and an inventor of futuristic food delivery systems. Through his company Cantu Designs, Chef Cantu has filed numerous patent applications covering dining implements, cookware and printed food. The New York Times described him as “a chef in the Buck Rogers tradition, blazing a trail to a space-age culinary frontier” and included one of his inventions among one of their best ideas of 2005. Michael Eisner once described Cantu as “The most revolutionary person in food since Ray Kroc.”
As Chairman and Founder of Cantu Designs Chef Cantu is working on developing his inventions for commercial, humanitarian and aerospace applications.
In addition to running Cantu Designs, Chef Cantu is Executive Chef at Moto Restaurant in Chicago where he melds food with science, technology and art to create a unique dining experience. Chef Cantu’s innovative approach to cuisine and food delivery has influenced thought across several disciplines. Chef Cantu and his “edible paper” have been featured in Gourmet (cover story October 2006), in Food and Wine (November 2006) as well as in the Wall Street Journal (June 2006).
and American Scientist (August 2005). Fast Company (May 2006) featured Chef Cantu and Cantu Designs in a cover story entitled “Weird Science”. Cantu Designs’ interactive utensils were part of the exhibit “Feeding Desire, Design and Tools of the Table, 1500-2005” at the Cooper-Hewitt National Design Museum of the Smithsonian Institution. Chef Cantu’s recent television appearances include “Battle Beets – Morimoto vs Cantu” on the Food Network’s Iron Chef America and the Ellen DeGeneres Show. In under 6 years he has been featured in over 1000 articles in 37 countries.
In 2011, Chef Cantu installed the worlds first ultra efficient indoor farm at Moto Restaurant, paving the way to a zero food mile future for quick service retail. Today numerous architectural firms and property developers are consulting with Cantu on implementing this technology all over the world.
In 2012, he released The Miracle Berry Diet Cookbook with Simon and Scheuster. As the worlds first cookbook to use the taste enhancing effects of the Miracle berry. Diane Sawyer described his work as “Someone who will change the face of food forever” and Emmy Award winning Dr. Sanjay Gupta described Cantu’s work with the berry as “A revolution in the way we will experience sweet foods.”
In 2014, Cantu is planning a Coffee Shop Concept that will enable patrons to consume sweets and pastry items like Jelly Donuts and Cookies without sugar. These products will be the first to not sacrifice flavor or texture and avoid using chemicals. The first location is slate to open in Chicago in the first quarter of 2014.