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At the age of 27, innovative chef and inventor Homaro Cantu helped put Chicago on the culinary map when he opened his first restaurant “Moto” in the city’s untapped Fulton Market meatpacking district. Virtually overnight, Cantu rose to the rank of celebrity chef and became famous for his “molecular gastronomy” approach to cooking. Cantu’s meteoric rise to fame masked an early life of poverty, homelessness, and even physical and emotional abuse. In his mid-thirties, “Omar” moved beyond the kitchen and became a hit on the traveling speaker circuit, penned his first cookbook, and ultimately, he dedicated the remainder of his career to using science and cooking to table festering social problems.