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Praise & Recognition
I cannot thank each of you enough for your help. With this being my first "celebrity" experience, you all made it very easy and I truly appreciate all you did.
Rhinebeck Area Chamber of Commerce
WME could not have been more efficient, more understanding, nor better prepared. The event turned out to be spectacular and due in large measure to their professionalism and diligence. We could not have been more pleased!
Association for Financial Professionals
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José Andrés
Internationally Renowned Chef, Culinary Innovator
José Andrés is credited with introducing Americans to both avant-garde and traditional Spanish cooking. Throughout his career, José has drawn the praise of the public, the press and his peers for his vision, imagination and winning restaurant concepts.
Food & Wine hailed José as the "hero of the Spanish revolution," who "helped create the Spanish food boom in America" and The New York Times called him "the boy wonder of culinary Washington" and in 2012, GQ named his "one of the 50 Most Powerful People in Washington."Read More
The James Beard Award-winning chef also owns ThinkFoodGroup (TFG) the team responsible for Washington, DC's renowned dining concepts Jaleo, Zaytinya, Oyamel, Café Atlantico and minibar by José Andres, as well as Los Angeles' celebrated destination, The Bazaar by José Andrés at the SLS Hotel at Beverly Hills. He also serves as culinary director for the SLS luxury hotel brand.
The Bazaar by José Andrés, has transformed the Los Angeles dining scene garnering a four-star review by the Los Angeles Times. Esquire magazine named The Bazaar the Best New Restaurant of 2009 and GQ magazine chose it as a top ten for 2009 (and also named José one of its Men of the Year). 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 U.S, José is host and executive producer of the PBS series Made in Spain, a culinary journey of his homeland. He has authored several cookbooks including the companion to the PBS series, Made in Spain: Spanish Dishes for the American Kitchen and Tapas: A Taste of Spain in America. José is also a television star in Spain, where his production Vamos a Cocinar on Televisión Española (TVE) was the country's most popular cooking program, revolutionizing food television in Spain. It now airs across Latin America and in some American markets on the Casa Club cable network.
Profiled on CBS' prestigious 60 Minutes, José regularly appears on television and radio with spots on NBC's Today, Martha Stewart Show, CBS's Early Show, ABC's Nightline, NPR's Splendid Table and All Things Considered, Food Network's Iron Chef, Bravo's Top Chef and Tony Bourdain's No Reservations. He has appeared alongside late night hosts David Letterman, Conan O'Brien and Craig Ferguson.
The James Beard Foundation has repeatedly recognized him over the years, including the award for "Best Chef: Mid Atlantic" after nominating him "Rising Star Chef." In May 2011, he won the Foundation's coveted Outstanding Chef Award. In 2007 he was inducted into their Who's Who of Food & Beverage in America, and nominated for "Outstanding Chef", the foundation's highest honor, in 2008, 2009 and 2010 for his work at minibar. Two of his restaurants, Zaytinya and The Bazaar by José Andrés, were both nominated for James Beard's Best New Restaurant Award. In 2010, the Vilcek Foundation, an organization honoring foreign-born Americans who have made exemplary contributions to the arts or biomedical research, chose José as recipient of their first Prize for the Culinary Arts.
He is a favorite feature of the food and business press, appearing in the New York Times, Wall Street Journal, Washington Post, Los Angeles Times, Financial Times, Gourmet, USA Today, Taste of Home, People and People en Espanol. Bon Appétit magazine named José "Chef of the Year, and Food & Wine included José in their "35 under 35" Tastemakers list.
José is also known for championing the role of chefs in the national discussion on hunger and nutrition issues. Following a recent trip to Haiti, José launched a nonprofit, World Central Kitchen which aims to feed and empower vulnerable people in humanitarian crises around the world. He is Chairman Emeritus for DC Central Kitchen, an organization that combats hunger and creates opportunities with culinary training and has been tapped by Commerce Secretary Locke to serve on the US Travel and Tourism Advisory Board. He has lectured on culinary physics at Harvard in the School of Engineering and Applied Sciences and as of January 1, 2012, José serves on the board of the Foundation for the National Archives.
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Notable Works
Buy Now
Tapas: A Taste of Spain in America
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Buy Now
Made in Spain: Spanish Dishes for the American Kitchen
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Relevant Links
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Related News
How To Lead Like a Top Chef
Government Executive
Foodies in Washington, D.C., know all about Jose Andres, the award-winning chef who popularized Spanish style tapas dining in America. Andres arrived in the United States from Spain in 1993 and opened his first restaurant, Jaleo, that year. Today, he is the CEO of Think Food Group and the mastermind behind eight restaurant concepts with locations in D.C., Los Angeles and Las Vegas.
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José Andrés Named One of the 50 Most Powerful People in Washington
GQ
"It happens rarely that a city of any size is so fully identified with one chef," says ubiquitous New York restaurateur Danny Meyer. "But you cannot think about Washington-slash-food without the next slash being José Andrés." Andrés is the culinary whiz behind Zaytinya, Oyamel, Minibar, and other Washington-foodie dream reservations.
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José Andrés Wants to Feed the World (And You)
The Wall Street Journal
José Andrés's life is like one of those off-color jokes. A Southern butcher, a Yankee reporter, a ham baron from central Spain and a cosmetics kingpin from Barcelona walk into the house of a Spanish chef living in the suburbs of D.C.
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With America Eats Tavern, José Andrés offers bites of history
The Washington Post
A few historic cookbooks from José Andrés's personal collection are displayed inside a hulking glass case at his new America Eats Tavern in the former Cafe Atlantico space. The chef is attempting to explain each volume — a notebook kept by George Washington’s chef, a “Chemistry of Cookery” tome that proves Harold McGee didn’t invent that field — when he can’t stand it anymore.
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José Andrés Wins Outstanding Chef at James Beard Awards
The Wall Street Journal
In what has been called the "Oscars" of the culinary industry, José Andrés won Outstanding Chef Honors. He has become known almost as much for his politics as for what he puts on the plate. He has spoken often — and even lobbied friends in Congress — on issues including school lunch standards, childhood obesity, hunger, subsidies for agribusiness and food marketing.
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José Andrés Receives Spain’s Highest Cultural Honor
Washington Examiner
José Andrés, the Washington-area restauranteur and James Beard Award-winning chef, is being awarded Spain’s highest culture honor: the Order of Arts and Letters medallion. Andres grew up near Barcelona.
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China and Mexico Have a Vegas Wedding Thanks to Chef José Andrés
New York Times
The whole Peking duck problem is actually a paradox, José Andrés explained amid the bedlam of the subterranean kitchen at Oyamel, his Mexican restaurant here.
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