Kleinman's fascination with molecular gastronomy dates from 2006, when he was executive chef at O's Steak and Seafood, the on-site restaurant in the Westin Westminster Hotel. The corporate chef of Starwood, the company that owns the Westin brand, sent Kleinman to open a restaurant in the St. Regis -- now the Ritz -- in Fort Lauderdale, and there Kleinman met another chef who'd cooked at Alinea, Grant Achatz's incredibly progressive molecular restaurant in Chicago. "This guy was telling me stories about tomato paper and pineapple gas and flash-frozen sorbets -- all new things I'd never heard of -- and I was really intrigued," says Kleinman. So intrigued that when he resumed his post at O's, he asked the general manager for liquid nitrogen, agar and methocel. "When I started using the additives, there weren't a lot of recipes, so I'd have to do tests, just like in sixth-grade science class," recalls Kleinman.