Homaro Cantu

Homaro Cantu was an American chef associated with modernist and experimental cuisine, particularly the application of science and technology to cooking. He is best known as the chef and co-owner of Moto restaurant in Chicago, where his kitchen employed techniques such as edible paper printing and liquid nitrogen to produce unconventional tasting menus. *Moto: The Cookbook* (2017) documents the restaurant's approach, presenting recipes and concepts that reflect the intersection of culinary arts and scientific inquiry. Cantu was also known for his interest in using food innovation to address broader issues, including hunger and nutrition.