This article from The New York Times gives a little insight into how influential he was in shaping the way we eat in 2013.
Charlie Trotter, Chicago Chef, Dies
A few other points worth mentioning:
- Tasting menus are all the rage in fine dining. He started the trend.
- Ditto vegetarian tasting menus.
- Trotter's was the first restaurant I'd heard of to pair non-alcoholic beverages with courses. I've since enjoyed similar service a couple of times at Nashville's Catbird Seat restaurant.
- Trotter also introduced a "chef's table" that was in the kitchen of the restaurant; now chef's tables or counters are all over the place. In fact, the entire Catbird Seat restaurant is essentially a chef's table.