Molecular Gastronomy Meets Global Fusion (1995–2010)

1. Ferran Adrià becomes elBulli’s sole head chef

   Jan 1, 1987Labels: Ferran Adri, elBulli

   • elBullifoundation
   • Google Arts

2. ‘Molecular and Physical Gastronomy’ term coined

   Jan 1, 1988Labels: Nicholas Kurti, Herv This

   • Wikipedia

3. The Fat Duck opens in Bray, England

   Aug 16, 1995Labels: Heston Blumenthal, The Fat

   • Fat Duck
   • Michelin Guide

4. elBulli earns three Michelin stars

   Jan 1, 1997Labels: elBulli, Michelin Guide

   • Pickup Table
   • elBullifoundation

5. The French Laundry Cookbook widens global influence

   Nov 1, 1999Labels: Thomas Keller, The French

   • Wikipedia
   • Keller Group

6. elBullitaller formalizes the R&D kitchen model

   Jan 1, 2000Labels: elBullitaller, elBulli

   • elBullitaller

7. El Bulli tops the first major global restaurant ranking

   Jan 1, 2002Labels: elBulli, The World

   • 50 Best
   • Wikipedia

8. Madrid Fusión launches as a global idea-exchange hub

   Jan 1, 2003Labels: Madrid Fusi

   • Madrid Fusi n

9. Noma opens, shifting fusion toward local ecosystems

   Jan 1, 2003Labels: Noma, Nordic cuisine

   • Noma
   • 50 Best

10. wd~50 opens, advancing American modernist fusion

    Apr 9, 2003Labels: wd 50, Wylie Dufresne

    • Wikipedia
    • GQ

11. The Fat Duck earns three Michelin stars

    Jan 1, 2004Labels: The Fat, Michelin Guide

    • Fat Duck
    • Heston

12. The Fat Duck reaches #1 on World’s 50 Best

    Jan 1, 2005Labels: The Fat, The World

    • 50 Best

13. Alinea opens, scaling modernist technique in Chicago

    May 4, 2005Labels: Alinea, Grant Achatz

    • Wikipedia
    • Food Wine

14. El Bulli’s repeat #1 wins define an era

    Jan 1, 2006Labels: elBulli, El Bulli

    • 50 Best
    • Wikipedia

15. Noma ranks #1, signaling a new post-molecular phase

    Jan 1, 2010Labels: Noma, The World

    • 50 Best