Inventive. Innovative. Artistic. Imaginative. Thought provoking. Futuristic. Inspired. All words used to describe Homaro Cantu’s moto, an internationally recognized leader in the world of molecular gastronomy. A term with many interpretations, at moto molecular gastronomy is the application of both scientific and artistic principles in cuisine. Equal parts chef and inventor, Cantu challenges culinary convention and diners, stretching the boundaries of the former and taking the latter on a post-modern, interactive and fantastical gastronomical ride.A “molecular tasting room,” dining at moto is like taking part in an ongoing multi-sensory science experiment. Cantu’s post-modern cuisine applies science to cuisine artistically, utilizing high-tech equipment such as Class IV lasers and liquid nitrogen with eclectic ingredients from around the world. The moto kitchen serves as a laboratory and a canvas for Cantu and his team, an incubation center for ideas that are revolutionizing the culinary landscape – ideas that focus on all things food-related, including menu items, packaging, tools, delivery and more. As Cantu says “to create is not to copy” and this philosophy of “food engineering” drives the moto team.Incredibly well-rounded, the team focuses on the totality of each guest’s dining experience. Parallel to the intricately woven layers of taste, texture, and imagination in every bite of food is the detailed choreographed process of food preparation and presentation at moto. Each staff member pays attention to all elements of the total guest experience because each staff member has experience with every aspect of food preparation and presentation: at moto, every chef is a waiter and every waiter is a chef, as each employee rotates periodically from kitchen prep to tableside service, providing for a highly-knowledgeable staff.