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Heston Blumenthal, a chef who owns The Fat Duck in Bray, Berkshire and is famous for creating unusual dishes by following the principles of molecular gastronomy.
In 1969, the recently invented microwave oven enabled Hungarian physicist and molecular gastronomist Nicholas Kurti to produce a reverse Baked Alaska (also called a "Frozen Florida")—a frozen shell of meringue filled with hot liquor.
Heiko Antoniewicz (born 10 November 1965 in Dortmund) is a German chef who uses techniques of molecular gastronomy, including sous-vide.
The latest work by Hervé This, in conjunction with Pierre Gagnaire, has been the formation and promotion of Note by Note cuisine - the next stage in the application of science to the kitchen after molecular gastronomy.