José Andrés
Member, Advisory Board

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, advocate for education, television personality and chef/owner of ThinkFoodGroup. TFG is the team responsible for renowned dining concepts in Washington, DC, Las Vegas, Los Angeles, and soon 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. In late 2012, José will present a dining destination at the new Dorado Beach, Ritz Carlton Reserve in Puerto Rico. José 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.

Often credited with introducing Americans to both avant-garde and traditional Spanish cooking, José has played a crucial role in promoting the culture of his native Spain and popularizing authentic Spanish food and classic ingredients in the U.S. For his efforts, the Government of Spain awarded him the prestigious Order of Arts and Letters medallion making him the first chef to receive this recognition. To further his role in helping promote and prosper Spanish cuisine in America, Andrés joined the International Culinary Center in 2012 as dean of Spanish Studies. Together with the International Culinary Center and Colman Andrews, author of Catalan Cuisine, co-founder of Saveur, and Editorial Director of TheDailyMeal.com, José will help develop a curriculum to educate future generations of chefs in authentic traditional and modern Spanish food.

Known for championing the role of chefs in the national debate on food policy, José is a sought-after speaker on issues including hunger, food security, nutrition and 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, and is Chairman Emeritus for DC Central Kitchen, an organization that combats hunger and creates opportunities with culinary training. José also teaches at Harvard as part of the course “Science and Cooking.”

Dedicated to exploring the possibilities of what healthy, fresh food can do for the world, Andrés went on to found Beefsteak in 2015. Beefsteak is a revolutionary fast-casual restaurant whose aim is to improve the way Americans eat, namely by putting vegetables at the core of the meal. His goal is to serve millions of people fresh, healthy food every day.

Accolades and Achievements

  • Outstanding American by Choice, awarded by President Barack Obama
  • Named Master Entrepreneur – Greater Washington Area by Ernst & Young
  • Guest Lecturer at Harvard University, “Science and Cooking” Lecture Series
  • Special Advisor to The President of The George Washington University on Food Initiatives, Adjunct Professor at The George Washington University
  • 2015 CHCI Chair’s Medallion Award, Congressional Hispanic Caucus Institute
  • McCall-Pierpaoli Humanitarian Award
  • Received a special honor as “Master Entrepreneur” from the EY Entrepreneur of the Year Greater Washington Awards Program, 2015
  • Awarded Refugees International’s “McCall-Pierpaoli Humanitarian Award” for his work in combating worldwide hunger, 2014
  • Time magazine’s 100 Most Influential People in the World, 2012
  • Outstanding Chef, James Beard Foundation, 2011
  • Government of Spain’s prestigious Order of Arts and Letters medallion, 2010
  • Author of several cookbooks, including Made in Spain: Spanish Dishes for the American Kitchen and Tapas: A Taste of Spain in America
  • Director and Chairman of World Central Kitchen
  • Culinary ambassador to the Global Alliance for Clean Cookstoves
  • Chairman Emeritus for DC Central Kitchen
  • Grand Prize Recipient from the Vilcek Foundation, which annually honors the contributions of foreign-born Americans in the areas of art, culture, and science, 2010
  • Featured as one of GQ magazine’s Men of the Year, 2009
  • The Bazaar named “Restaurant of the Year” by Esquire, 2009
  • Inducted into the James Beard Foundation Who’s Who of Food & Beverage in America, 2007
COURSE OVERVIEWS
Classes start year-round

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UPCOMING OPEN HOUSES
NEW YORK CAMPUS
10/04/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

10/22/2016 - 11:00 am - 1:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

12/08/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread