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José Andrés

Celebrity

Chef, Restaurateur, Humanitarian

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About

Gender: Male

Nationality: United States

Languages: English

Travels from: United States

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TABLE OF CONTENTS

Biography Highlights

A creative culinary innovator and exemplary business leader, José Andrés inspires people across the globe with his dynamic vision and diverse projects aimed at making the world a better place through the power of food.

Biography

Twice named one of Time Magazine’s “100 Most Influential People” and awarded “Outstanding Chef” and “Humanitarian of the Year” by the James Beard Foundation, Chef José Andrés is an internationally recognized culinary innovator, New York Times bestselling author, humanitarian, educator, and Emmy-winner television personality.

Born in Asturias and raised in Barcelona, José is credited with popularizing the tapas concept in America with his first restaurant, Jaleo, and is the Founder and Executive Chairman of José Andrés Group which currently operates nearly 40 restaurants. He has popularized Spanish culture and gastronomy on the airwaves with multiple hit TV programs, and formed José Andrés Media in 2021 to produce television series, books, podcasts, and digital content with a focus on food and culture-related storytelling.

In 2010, Andrés formed World Central Kitchen, a nonprofit organization that is first to the frontlines, providing meals in response to humanitarian, climate, and community crises. His team served over 3.6 million meals to the people of Puerto Rico following Hurricane Maria. In response to the 2022 invasion of Ukraine, World Central Kitchen partnered with hundreds of restaurants and thousands of Ukrainians to prepare and serve hundreds of millions of meals to families across the country.

In 2023, Andrés founded the Global Food Institute at George Washington University in Washington DC, with the intent of enabling and producing cutting-edge research to create and improve domestic and global food policies, incubate and engineer innovative new technologies and entrepreneurial spirit, and lead critical conversations about the impact of food on the human race.

Andrés’ work has earned awards and distinctions including the 2017 Lifetime Achievement Award from the International Association of Culinary Professionals and the 2015 National Humanities Medal from President Barack Obama. Andrés was also named Washington Business Journal’s CEO of the Year in 2020 for his leadership and impact on the global business community and was awarded the Princesa de Asturias Foundation’s 2021 Concordia Prize for his humanitarian work.

José currently serves as the Co-Chair of President Biden’s Council on Sports, Fitness, and Nutrition, and as a naturalized citizen originally from Spain, Andrés has also been a tireless advocate for immigration reform.

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Changing the World Through the Power of Food

With a mission to change the world through the power of food, José Andrés has dedicated himself to not just feeding the few at his award-winning restaurants, but to feeding the many as well. Alongside his non-profit organization World Central Kitchen, Andrés works to find smart solutions to hunger and poverty around the world, focusing on health, education, and jobs. Beginning with his experience volunteering in Haiti after the 2010 earthquake, Andrés realized that food can be used to empower communities and strengthen economies. In an uplifting and inspirational presentation, Andrés shares stories and images from his travels, including the work he has done in promoting clean cookstove technology, improving kitchens in urban and rural schools, and launching culinary projects to create jobs and increase opportunities for families in Haiti and around the world.

Available: In person, Virtually

Creativity and Innovation for a Better Tomorrow

Described by The Wall Street Journal as “a force of nature, the Energizer Bunny, the Tasmanian Devil, and Luke Skywalker,” José Andrés is not your typical chef. The owner of an international company with 31 locations, 1,200 employees, and $150 million in annual revenue—and a sought-after TV icon, political activist, and Harvard professor—Andrés’ secret to success is being so passionate that he has no problem rolling up his sleeves and doing the heavy lifting himself. In a presentation full of edge-of-your-seat anecdotes, Andrés proves that a culture of innovation and creativity not only leads to personal and organizational success, but also a better tomorrow for all.

Available: In person, Virtually

Building an Innovative Global Brand

A creative visionary whose passion fueled the growth of some of the country’s most successful and trendsetting restaurants, José Andrés’ innovation and drive has propelled his business to phenomenal success in the U.S. and around the globe. In this candid presentation, Andrés shares with audiences his remarkable American success story, describing what it takes to make your vision a reality and foster a culture of creativity and innovation. Audiences will learn:

How to move outside your comfort zones to achieve your goals
The story behind Andrés’ remarkable rise from his immigrant roots to the peak of his profession
How to revolutionize your business model by treating customers as partners rather than guests

Available: In person, Virtually

Books

Zaytinya: Delicious Mediterranean Dishes from Greece, Turkey, and Lebanon

NEW YORK TIMES BESTSELLER A vibrant celebration of the shared flavors and traditions of the Eastern Mediterranean Since Chef José Andrés opened the doors to his restaurant Zaytinya twenty years ago, food lovers have savored his creative adaptations of the classic dishes of Greece, Turkey, and Lebanon. Zaytinya’s menu has always showcased the region’s extraordinary food traditions while innovating in José’s signature style: delicious, surprising, and made for sharing. From crispy fried vegetables and perfectly spiced seafood to tender grilled kebabs and warm, fluffy pita, these recipes are simply irresistible as well as accessible to the home cook. The smooth dips and delectable roasts will happily feed a family on a weeknight or friends over for weekend dinner. Zaytinya–which draws its name from the Turkish word for olive oil–brings to life the ingredients, techniques, dishes, and histories that are central to the way many of us love to eat today.

The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope

A BEST COOKBOOK OF THE YEAR: Food Network, The Boston Globe, NPR, Los Angeles Times, Epicurious, Wired In their first cookbook, WCK shares recipes inspired by the many places they’ve cooked following disasters as well as inspiring narratives from the chefs and volunteers on the front lines. Photographs captured throughout the world highlight community and hope while stunning food photography showcases the mouthwatering recipes. Each chapter reflects a value of the organization. “Urgency” focuses on food that can be eaten on the go, including the Lahmajoun Flatbread served after a devastating explosion rocked Beirut in 2020. In “Hope,” readers will find soups, stews, and comforting meals such as Ukrainian Borsch served to families living through an unthinkable invasion and Chicken Chili Verde prepared for California firefighters. Famous WCK supporters have shared recipes too, like Breakfast Tacos from Michelle Obama and a Lemon Olive Oil Cake from Meghan, The Duchess of Sussex. Other contributors include Marcus Samuelsson, Ayesha Curry, Reem Assil, Brooke Williamson, Emeril Lagasse, Tyler Florence, Guy Fieri, Sanjeev Kapoor, and Eric Adjepong.

Vegetables Unleashed: A Cookbook

A NEW YORK TIMES BESTSELLER From the endlessly inventive imaginations of star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding, Vegetables Unleashed is a new cookbook that will transform how we think about—and eat—the vast universe of vegetables. Andrés is famous for his unstoppable energy—and for his belief that vegetables are far sexier than meat can ever be. Showing us how to creatively transpose the flavors of a global pantry onto the produce aisle, Vegetables Unleashed showcases Andrés’s wide-ranging vision and borderless cooking style. With recipes highlighting everything from the simple wonders of a humble lentil stew to the endless variations on the classic Spanish gazpacho to the curious genius of potatoes baked in fresh compost, Vegetables Unleashed gives us the recipes, tricks, and tips behind the dishes that have made Andrés one of America’s most important chefs and that promise to completely change our relationship with the diverse citizens of the vegetable kingdom. Filled with a guerilla spirit and brought to life by Andrés’s globe-trotting culinary adventures, Vegetables Unleashed will show the home cook how to approach cooking vegetables in an entirely fresh and surprising way – and that the world can be changed through the power of plants.

We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time

The true story of how José Andrés and World Central Kitchen’s chefs fed hundreds of thousands of hungry Americans after Hurricane Maria and touched the hearts of many more Chef José Andrés arrived in Puerto Rico four days after Hurricane Maria ripped through the island. The economy was destroyed and for most people there was no clean water, no food, no power, no gas, and no way to communicate with the outside world. Andrés addressed the humanitarian crisis the only way he knew how: by feeding people, one hot meal at a time. From serving sancocho with his friend José Enrique at Enrique’s ravaged restaurant in San Juan to eventually cooking 100,000 meals a day at more than a dozen kitchens across the island, Andrés and his team fed hundreds of thousands of people, including with massive paellas made to serve thousands of people alone. At the same time, they also confronted a crisis with deep roots, as well as the broken and wasteful system that helps keep some of the biggest charities and NGOs in business. Based on Andrés’s insider’s take as well as on meetings, messages, and conversations he had while in Puerto Rico, We Fed an Island movingly describes how a network of community kitchens activated real change and tells an extraordinary story of hope in the face of disasters both natural and man-made, offering suggestions for how to address a crisis like this in the future. Beyond that, a portion of the proceeds from the book will be donated to the Chef Relief Network of World Central Kitchen for efforts in Puerto Rico and beyond.

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