José Andrés is one of the most active proponents of Spanish gastronomy, yet he is thousands of miles from his home country. Spain and its culinary culture are now more familiar to the US public thanks to the efforts and determination of this great fan of cuisine "made in Spain". He never stops working, drawing up new projects and implementing them, his main aim being to take the quality, flavor and spirit of Spanish traditional and avant-garde cooking to the US.
When asked, José Andrés never misses an opportunity to mention the name of his maestro, Ferran Adrià, a chef he looks up to and considers a good friend. Andrés was born in Asturias on the northern coast of Spain but studied catering in Barcelona. That was where he began to work professionally as a chef: first in the restaurant owned by Jean Louis Neichel, then at elBulli, both of which instilled in him their professionalism and creativity.
Jaleo, his springboard to success
On arrival in the US, his advisor was Carmelo Bocos, El Cid restaurant in New York. He explained what a good Spanish tapas restaurant on American soil should offer. Then he made it to DC to work with Rob wilder and Roberto Alvarez’s Proximo restaurants. Heading up the kitchen at Jaleo, he helped create one of the first critically and commercially successful tapas restaurants in the country, setting the standard for other Spanish and small plate restaurants to follow. Mediterranean-inspired Zaytinya followed soon after and then Oyamel Cocina Mexicana. In 2003 he opened his innovative minibar by josé andrés. In 2006, José and Rob transformed Proximo restaurants into ThinkFoodGroup.
In late 2007, he signed a contract with SBE Hotel Group and designer Philippe Starck to launch SLS Hotels, a hotel chain in which he takes responsibility for the food and catering, with Spanish gastronomy playing a leading role, including the signature destination restaurant The Bazaar by José Andrés. The intimate chef’s tasting room, Saam, inside the Bazaar in Beverly Hills, was also named a Top Ten Most Memorable Dining Experience by the LA Times food critic. The second outpost of the SLS Hotel made its debut in Miami’s South Beach in 2012.
Living Las Vegas
His next stop was Las Vegas, where in 2010 he opened three premises in The Cosmopolitan Hotel. As well as a new branch of his famous Jaleo, José Andrés has amazed gourmet fans by opening é by José Andrés, a premises with only 8 seats where you can try a menu consisting of 15-20 dishes featuring imported products, the majority of which are Spanish. And if that wasn't enough, he has also opened China Poblano in Las Vegas, where the menu combines Chinese and Mexican food. After promoting and showing Spanish cuisine to US foodies, he embraced the culture of American diversity opening restaurants outside his native comfort zone, launching a pop-up restaurant, America Eats Tavern, in conjunction with What's Cooking, Uncle Sam?, an exhibit at the National Archives (June 10, 2011- January 3, 2012).
José Andrés had been toying with an idea for some years: take advantage of the popularity of street food in America to present fresh produce, cheeses and sausages from Spain to pedestrians in Washington DC. Starting March 2012, those who visit Pepe, the name of this food truck, may choose a variety of sandwiches including the Butifarra Burger (Spanish pork burger with alioli and brava sauce), Escalivada, Pepito de Ibérico (seared Ibérico pork and Serrano ham with roasted green peppers, caramelized onions and alioli), or Spanish Grilled Cheese (Manchego, Murcia, Valdeón, Membrillo and fresh goat cheese).
Projects beyond the kitchen
José Andrés’s drive to teach the US about Spanish products reached one of its peaks when he travelled all round Spain filming a series of 26 programs, broadcast in 2008 and 2009, showing landscapes, recipes and typical products for the viewers of the PBS TV channel. The list of ingredients that are always available at his restaurants includes La Serena cheese, pimentón and Cabrales blue cheese although, in his opinion, garlic and onions are the prima donnas of Spanish gastronomy. His favorite dishes include Bacalao ajoarriero (salt cod in a tomato and red pepper sauce) and the gazpacho made by his Andalusian wife Patricia.
José Andrés, who received recognition in 2006 from the Restaurant Association of Metropolitan Washington as Chef of the Year, is one of the managers of the DC Central Kitchen foundation which offers culinary job training to homeless and low-income people. As a frequent visitor of the White House, he is also a supporter of First Lady Michelle Obama´s “Let’s Move” anti-obesity campaign for which he has held healthy cooking demonstrations.
In November of 2010, Spain’s Ministry of Culture recognized José with the prestigious Order of Arts and Letter medallion, honoring his efforts to promote Spanish culture abroad. Monday 9th May 2011 he won the James Beard Award for outstanding US chef, one of the most prestigious awards a chef based in the United States can receive. And in September 2013, José was awarded the Hispanic Heritage Award by the Hispanic Heritage Foundation making him the first chef in the history of the awards to be recognized.
One of his last projects to become real has been José Andrés Foods, owned by him and his ThinkFoodGroup. José Andrés Foods brings a hand-selected assortment of Spanish culinary products to the American marketplace, focusing on top artisanal producers who use only the best of the land and sea.
In 2015 José Andrés revealed a new restaurant concept in Washington DC. It is called Beefsteak, and is focused on fresh vegetables. Beefsteak isn’t vegetarian, though its food proudly celebrates the unsung power of vegetables — as farm-fresh as possible, whether year-round favorites or the best of each season. Deliciously matched with hearty grains, freshly-made sauces, crisp greens, and flavorful toppings.
In 2017 this Spanish-born US-based chef José Andrés announced that he had has sealed the deal on a massive, 35,000 square foot space at 10 Hudson Yards, located just under the High Line (at 30th Street and 10th Avenue), to be opened late 2018. The food hall will be modeled after Eataly, but it will offer more and will feature Spanish food, running the gamut from formal options to tapas to wine bars. It will be loosely based on La Boqueria, Barcelona’s most famous market. The chef is collaborating with Ferran and Albert Adrià to create a groundbreaking venue that will be a Spanish food-lover’s dream. This is the Adria brothers’ first project in the US, and Andrés’s 27th.
In 2018 Spanish chef Jose Andrés has been nominated for the ultimate distinction: the Nobel Peace Prize for 2019. He was officially nominated by Democratic Congressman John Delaney.
According to the Washington Post, Delaney said that “ Because of Mr. Andrés’s work, millions of people have been fed… This is the most basic human need and Mr. Andrés has proven to be world-class in this essential humanitarian field. With an incredible spirit and an innovative mind, Mr. Andrés is solving one of the world’s ancient problems and supplying world leaders with a new road map to provide more effective disaster relief in the future.”
- We Fed an Island (Harper Collins, 2018)
- Recetas Made in Spain (Planeta, 2009)
- Spanish Dishes for the American Kitchen (PBS, 2008)
- Made in Spain: Spanish Dishes for the American Kitchen (Random House, 2008)
- Vamos a cocinar (Planeta, 2007)
- Los fogones de José Andrés (Planeta, 2005)
- Tapas: A taste of Spain in America (Clarksson Potter, 2005)
- 2015 Lifetime Achievement Award on March 5th from the International Association of Culinary Professionals.
- 2014 ICEX Spain, Trade and Investments’ Exporting Spain Award
- 2013 Hispanic Heritage Award Honoree
- 2013 Honorary Ambassador of the Spanish Brand (Marca España), Foro de Marcas Renombradas Españolas (FMRE)
- 2013 Menu Masters Hall of Fame, Nation's Restaurant News
- 2012 Alimentos de España Special Award
- 2012 International Culinary Center names José Andrés Dean of Spanish Studies
- 2012 TIME Magazine names José Andrés one of the world's most influential people.
- 2012 50 Most Powerful People in Washington, GQ Magazine
- 2012 Español Universal Prize, US-Spain Chamber of Commerce
- 2012 American Chefs Corps, US State Department Diplomatic Culinary Partnership
- 2012 American Chef of the Year, The Daily Meal
- 2011 Outstanding Chef Award (James Beard Awards)
- 2011 Hot Restaurateur, Conde Nast Traveler's
- 2011 Duke Zeibert Capital Achievement Award, The Restaurant Association of Metropolitan Washington
- 2011 Culinary Ambassador, Global Alliance for Clean Cookstoves
- 2011 Innovation Award, UCLA Extensión Restaurant Industry Conference
- 2010 Chef of the Year, National Gastronomy Awards
- 2010 Spanish Order of Arts and Letter medallion
- 2010 Gran Prize Recipient for the Culinary Arts, Vilcek Foundation
- 2010 Richard melman Award, Restaurant Hospitality
- 2009 Men of the Year, GQ Magazine
- 2008 National Award, Spanish Hospitality Federation (FEHR)
- 2008 A-List Chef of the Year, US Bravo TV
- 2008 Special Recognition 22nd International Fair, Club de Gourmets
- 2007 Who's Who of Food & Beverage in America, James Beard Foundation
- 2006 Chef of the Year, Restaurant Association of Metropolitan Washington (RAMW)
- 2004 Best Chef of the Year, Bon Appetit magazine
- 2004 Casual Dining Restaurant of the Year, Restaurant Association of Metropolitan Washington (RAMW)
- 2004 Saveur 100 List, Saveur Magazine
- 2003 Best Chef of the Mid-Atlantic Regions, James Beard Foundation