An unfortunate wave of news has hit the culinary community with the loss of pioneering chef Homaro Cantu. Known for his gastronomic concoctions and experiments, Cantu was a valued member and contributing force in the cooking world.

A Chicago food tech with an acclaimed flair for the avant-garde was found “hanged Tuesday afternoon in a suspected suicide,” NBC Chicago reported, as told by MSNBC.

The report shows that “the 38-year-old’s body was discovered hanging in the same building in Chicago where he had planned to open a brewery, police sources told The Chicago Tribune.” As far as the news goes thus far, an autopsy was planned for Wednesday.

Katie McGowan, Cantu’s wife, also a chef, posted a picture of the couple on Facebook, asking people to remember her husband’s charitable legacy, rather than focusing on his unfortunate demise. She goes on to say, “Among his many gifts, he was the most generous person I ever met. If you are one of the many many who asked him for a favor, or help, I am positive he made a phone call on your behalf, or found you a job, or comped your meal.”

Originally from Portland, Oregon, he spoke publicly about growing up homeless and wanting to fight hunger. Using his interest in with molecular gastronomy and food technology to branch out into other businesses, he was an engineer of food on a molecular level, contributing to the field in a unique way, unlike any other.

In his great effort to contribute to the culinary world, he left an indelible mark on his peers and in the restaurant world.

As MSNBC puts it: “His reputation grew as he infused fine-dining with “flavor-tripping” science. And his obsession for capturing flavors in a unique – and often playful – presentation.”

His presence and contribution will most surely be missed by friends, family and fans.