José Andrés: The Chef Who Changed How America Cooks (and Cares)
José Andrés didn’t just bring Spanish food to the U.S.—he changed how Americans eat. By popularizing tapas, expanding Mediterranean flavors into major cities, and building a national restaurant group rooted in tradition and innovation, he became one of the most visible and influential Mediterranean chefs in the country.
Chef José Andrés
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José Andrés At a Glance:
🇪🇸 Born in Mieres, Asturias, Spain
🇺🇸 Moved to the U.S. in 1991; became a U.S. citizen in 2013
🍽️ Founder of ThinkFoodGroup, with 30+ restaurants across the U.S.
📚 Known for: Introducing tapas to the American mainstream
🌿 Culinary style: Mediterranean-based, especially Spanish and Eastern Mediterranean
🏆 Multiple James Beard Awards; recognized as a major culinary innovator in the U.S.
From Spain to the American Table
José Andrés trained under Ferran Adrià at El Bulli before moving to the U.S. in the early 1990s. In 1993, he opened Jaleo in Washington, D.C.—the first restaurant to bring an authentic tapas menu to a wide American audience.
The small-plate format, unfamiliar to many at the time, quickly caught on. Americans embraced the casual, shared style of eating, and chefs around the country followed his lead. Andrés expanded from there, building ThinkFoodGroup, which now includes restaurants in New York, Miami, Chicago, Las Vegas, and beyond.
His brand includes both traditional and modern interpretations of Spanish and Eastern Mediterranean food, helping introduce ingredients like jamón Ibérico, piquillo peppers, and pimentón to a broad U.S. market.
Jaleo Restaurant
Signature Dishes
José’s Taco
A bite-sized tapa featuring jamón Ibérico, caviar, and a quail egg—simple in size, bold in flavor.
Shakshuka at Zaytinya
A dish rooted in North African and Middle Eastern tradition, served at one of his most influential Mediterranean restaurants in the U.S.
Paella and tapas at Jaleo Restaurant
His Impact on American Food Culture
José Andrés helped popularize the idea of eating by variety and experience rather than courses or portions. Tapas became common on menus across the U.S., and the influence of Mediterranean flavors grew with them.
He played a major role in making Spanish and Eastern Mediterranean cuisines feel upscale yet accessible. His restaurants introduced many Americans to dishes they’d never seen before, but in ways that felt inviting, not foreign. His impact is especially strong in major dining cities, where his restaurants continue to shape expectations for modern Mediterranean menus.
Andrés is also known for making Mediterranean food feel social and joyful, reinforcing the idea that food is something to be shared and enjoyed together.
Tapas
Controversies & Bold Stances
While Andrés is a public figure with a strong media presence, his culinary legacy stands on its own. His choices and statements occasionally make headlines, but they are not central to his influence as a Mediterranean chef in America.
His reputation in the U.S. food world comes from his restaurants, his role in introducing tapas, and his influence on younger chefs.
José Andrés Awarded Presidential Medal of Freedom
What He’s Doing Now
José Andrés is an activist as well. Through World Central Kitchen, he’s served millions of meals in war zones, disaster sites, and underserved communities around the globe.
Andrés continues to expand his restaurant portfolio. His Zaytinya concept, which focuses on Greek, Turkish, and Lebanese flavors, recently opened new locations including one at the Ritz-Carlton in Miami. He also appears regularly in documentaries and food programming, maintaining a strong media presence while staying rooted in Mediterranean food culture.
He also teaches, writes cookbooks, and continues to shape public policy around food access.
World Central Kitchen
Get Inspired: Cook Like Jose Andres
Want to bring José Andrés’s Mediterranean approach to your kitchen?
Try these two dishes inspired by his work:
Patatas Bravas
Make crispy potatoes with a spicy tomato-based sauce and garlic aioli—simple, iconic, and packed with flavor.
Shakshuka
Simmer eggs in a spiced tomato and pepper sauce for a dish that’s perfect for brunch or dinner and rooted in Mediterranean tradition.
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FAQ
What is José Andrés best known for?
Popularizing tapas in America and elevating Mediterranean food in major cities.
Where is he from?
Mieres, Asturias, Spain.
Did he go to culinary school?
Yes, he studied at the Escola de Restauració i Hostalatge in Barcelona.
What are his most famous dishes?
José’s Taco, Patatas Bravas, and his interpretations of shakshuka and gazpacho.
Is he a professional chef?
Yes, with decades of experience and a national restaurant group.
Does he write cookbooks?
Yes. His titles include Tapas: A Taste of Spain in America and Made in Spain.
Is he focused on healthy eating?
Not specifically—but his Mediterranean style includes fresh produce, olive oil, seafood, and balanced flavors.
Is he on social media?
Yes, he shares updates and food content through his official accounts.
What makes his cooking different?
He mixes traditional Mediterranean ingredients with modern techniques and accessible presentations.
Can I cook like him at home?
Yes—his cookbooks are written for home cooks, and many of his dishes are surprisingly simple to try.
Welcome to Kitchen in the Med!
I’m Alberto, born and raised in Barcelona, Spain, a principal city in the Mediterranean.
Here, I share authentic, easy-to-follow recipes inspired by the rich flavors of my home. You’ll find wholesome, time-honored dishes, expert cooking tips, and ingredient guides to help you bring the Mediterranean diet and other dishes to your kitchen—regardless of where you live.
You can also follow my quest to find a small plot of land to live and grow a garden in the Med.
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