An inventor at heart, Homaru Cantu’s kitchen is also his laboratory. Homaru is a molecular gastronomist – a new breed of chef that reconfigures the chemistry of food to create an entirely original cuisine. From edible menus… to duck cooked in a vacuum…to goat cheese “snow” (zapped with liquid nitrogen), Homaru’s imagination knows no bounds. And it doesn’t stop at food: he also creates kitchen gadgets, including a food replicator (a la Star Trek) which he hopes to license. His restaurant Moto in Chicago is a culinary attraction, but Homaru is also working behind the scenes for agencies like NASA to create sustainable, delicious food alternatives.