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Chef José Andrés

Chef José Andrés
Guest of Honor
New Jersey Wine & Food Festival, March 15-17, 2013

Named “Outstanding Chef” by the James Beard Foundation in 2011, José Andrés is an internationally-recognized culinary innovator, passionate advocate for food and hunger issues, author, educator, television personality and chef/owner of ThinkFoodGroup. TFG is the team responsible for renowned dining concepts in Washington, DC, Las Vegas, Los Angeles and Miami including minibar by josé andrés, Jaleo at the Cosmopolitan of Las Vegas, and The Bazaar by José Andrés at the SLS Hotel Beverly Hills and South Beach. In late 2012, Andrés will present his first dining destination outside the US, in Puerto Rico at Dorado Beach, a Ritz-Carlton Reserve. Recently, Andres was recognized by Time magazine on the “Time 100” list of most influential people in the world.

Andrés 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, José chose cooking as his life’s work at the age of 15. He attended the School of Restaurants and Hotels of Barcelona and trained in Michelin-starred restaurants including elBulli with world-renowned Master Chef and friend Ferran Adrià. He made his way to the U.S. and then to DC to work with Rob Wilder and Roberto Alvarez at the new Jaleo. Heading up the kitchen, Jose 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. He next took over the kitchen at Café Atlantico, then opened Mediterranean-inspired Zaytinya and Oyamel Cocina Mexicana. With the opening of his innovative minibar by josé andrés in 2003, Food & Wine hailed José as the “hero of the Spanish revolution,” who “helped create the Spanish food boom in America.”

José made his mark on LA with the introduction of SLS Hotels in the fall of 2008, garnering a four-star review by the Los Angeles Times for the hotel’s signature restaurant, The Bazaar by Jose Andres. As Culinary Director for SLS Hotels, José and the TFG team oversee the food & beverage program for the hotel, including Tres, Altitude and In Room dining. He brought his creative style to Las Vegas in late 2010 with the opening of three restaurants at The Cosmopolitan of Las Vegas. José opened a Jaleo, re-imagined for Las Vegas, and é by José Andrés, an intimate 8-seat room inside Jaleo featuring a tasting menu of Spanish avant-garde cooking. China Poblano is where Andrés brings together authentic Chinese and Mexican flavors under one roof. Conde Nast Traveler named Andrés “Hot Restaurateur” and chose China Poblano as one of their “Hot Tables” for 2011.

Often considered an unofficial Ambassador of Spain, he is the new Dean of the Spanish Studies program of the International Culinary Center, the first program of its kind to be offered in the United States. Andrés can be seen on PBS as host and executive producer of Made in Spain. His cookbooks include Made in Spain: Spanish Dishes for the American Kitchen and Tapas: A Taste of Spain in America. His native Spain awarded him the prestigious Order of Arts and Letters medallion in 2010, making him the first chef to receive this recognition. Also known for championing the role of chefs in the national debate on food policy, Andrés is a sought after speaker on issues including hunger, food security, nutrition education and childhood obesity. After traveling to post earthquake Haiti, he launched World Central Kitchen, a nonprofit which aims to feed and empower vulnerable people in humanitarian crises around the world. He is Culinary Ambassador of the Global Alliance for Clean Cookstoves, an effort championed by Secretary Hilary Clinton. Recently he was named to the State Department’s American Chef Corps as part of the Diplomatic Culinary Partnership. He is a long time supporter and Chairman Emeritus of DC Central Kitchen in Washington. José serves on the board of directors of the Foundation for the National Archives. Andrés also teaches at Harvard as part of the course “Science and Cooking,” and in January 2012 he will begin teaching “The World on a Plate: How Food Shapes Civilization” at George Washington University.

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