JoseAndresSpherification

Chef Jose Andres: Modern Cuisine Champion

Since I started watching the series of Harvard Lectures which began in 2010, Jose Andres has become more and more of a prominent figure in modernist cooking to me. His successful track record speaks for its self; he is the chef/owner of ThinkFoodGroup, the team responsible for Washington’s popular and award-winning dining concepts Jaleo, Zaytinya, Oyamel, Café Atlantico as well as minibar by josé andrés, and his Los Angeles venture The Bazaar by José Andrés.

But what struck me most about watching Chef Jose talking in the lectures was his genuine character. He is obviously passionate about his cuisine, his desire to spread the knowledge and his respect for Ferran Adria.

Chef José is credited with introducing Americans to both avant-garde and traditional Spanish cooking. Born in the northern region of Asturias and raised outside of Barcelona, he attended the School of Restaurants and Hotels of Barcelona and trained in Michelin-starred restaurants including El Bulli. He made his way to the U.S. and then 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 restaurants for the next 15 years. José next took over the kitchen at Café Atlantico, a popular DC hangout, transforming it into one of the city’s most exciting dining destinations. Zaytinya followed soon after and then Oyamel. With the opening of his innovative minibar by josé andrés, Food & Wine hailed José as the “hero of the Spanish revolution,” who “helped create the Spanish food boom in America.” And the New York Timescalled him “the boy wonder of culinary Washington.”  In 2006, José and Rob transformed Proximo restaurants into ThinkFoodGroup.

José next brought his innovative style to Los Angeles with the creation of SLS Hotels. Here, ThinkFoodGroup partnered with SBE Hotel Group and designer Philippe Starck to create a new paradigm for the luxury hotel experience. The first property, SLS at Beverly Hills, opened its doors in fall 2008. José and the TFG team oversee the food & beverage program for the hotel, including the signature destination restaurant The Bazaar by José Andrés, which has transformed the Los Angeles dining scene garnering the only current four-star review by the Los Angeles Times. The intimate chef’s tasting room, Saam, inside the Bazaar was named a Top Ten Most Memorable Dining Experience in 2009 by the LA Times food critic, as well. Esquire magazine named The Bazaar the Best New Restaurant of 2009 and GQ magazine chose it as a top ten for 2009. Zagat gave The Bazaar Top Newcomer in 2009 and honored it as one of the Top Ten Best New Restaurants of the Decade.

Often referred to as Spain’s unofficial ambassador to the United States, José is host and executive producer of the PBS television series Made in Spain, a culinary journey of his homeland.

José is Chairman Emeritus for DC Central Kitchen, a cause close to his heart that combats hunger and creates opportunities with culinary training. He was also recently tapped by the Secretary of Commerce to serve on the US Travel and Tourism Advisory Board. He lives in Maryland with his wife and three daughters.

 

This bio was taken from http://thinkfoodgroup.com/

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