Drink + Dine

10 Things You Never Knew About Legendary Chef José Andrés

April 29, 2016
Written by: Yasha Wallin

Spanish-born chef José Andrés is a pioneer. He’s the force behind sbe’s legendary outposts The Bazaar by José Andrés, in both Beverly Hills and South Beach, SAAM and Tres by José Andrés, and Bazaar Meat at SLS Las Vegas. Foodies and the culturally curious alike have come to know Andrés for his eclectic small plates that pack a powerful, mouthwatering punch. Since we’re at his award winning restaurants more than our waistlines care to admit, we dug a little deeper to find out more about the man behind some of our favorite dishes. Behold, the ten things you never knew about Chef José Andrés.

  1. He’s the proud father of 3 daughters.
  2. Time magazine recognized him on the “Time 100” list of most influential people in the world.
  3. After traveling to post-earthquake Haiti, Andrés launched World Central Kitchen, which uses the power of food to empower communities and strengthen economies, providing smart solutions to hunger and poverty.
  4. He’s made gazpacho, the cold tomato soup from Spain, for a crowd of kids at the White House Easter Egg Roll.
  5. He teaches “Science and Cooking” at Harvard University and “The World on a Plate” at George Washington University, and he’s also the Dean of Spanish Studies at the International Culinary Center.
  6. At the beginning of his career he trained under Ferran Adrià at the revered restaurant El Bulli.
  7. He got his start as a boy, when his father taught him that the most important thing you can do in cooking is to control the fire.
  8. One of Andrés’s most playful concoctions is Foie Gras PB & J—foie gras torchon, peanut butter, raspberry jam—found at The Bazaar by José Andrés South Beach.
  9. A gin and tonic the José Andrés way equals juniper berries, lemon, lime, and lemon verbena leaves with Hendrick’s gin and Fever Tree tonic. At the Bazaar Beverly Hills, guests can choose between four gins and two tonics for their personal preference.
  10. Andrés’s most embarrassing culinary moment: dumping a tray of canelones—a Catalan stuffed pasta—into the fish tank that decorated the restaurant dining room where he worked.