Interview with Jose Andres

By JULIETTE ROSSANT As if to top off Jose Andres' celebration of Spanish food in America, the James Beard Foundation has nominated him as Outstanding Chef for minibar in Washington DC. The other worthy nominees are: Grant Achatz (Alinea, Chicago, IL); Dan Barber (Blue Hill, New York, NY); Suzanne Goin (Lucques, Los Angeles, CA); Frank Stitt (Highlands Bar & Grill, Birmingham, AL). Super Chef recently wrote that 2008 is the "Year of Jose Andres." His new PBS show, Jose Made in Spain, is restoring the quality of food programming on Julia Child's old network. It is an exuberant trip through Spanish cuisine with one of Spain's best known and most impressive ambassadors. Clarkson Potter will publish a companion book to the series this fall. Jose and his THINKfoodGROUP signed a deal with SBE Hotel Group and will open a restaurant and handle all the food and beverage in their Beverly Hills hotel this summer 2008. Recently, Super Chef spoke to Jose about the new restaurant and his plans for the future. He explained that California and Spain have had a strong historic connection and that it makes sense that he should open his first project outside of the Washington DC area there. Super Chef: Can you tell us about the new restaurant at the SLS Hotel in Beverly Hills? What is it called? Jose Andres: We are still finalizing the name but right now it's Bazaar. The name means many things. It is about presenting different culinary possibilities. There will be a tapas bar like Jaleo but more high-end with caviar. It is a big space. You can come back many times and not repeat your experience. SC: Are you planning more restaurants? Andres: This is the first of a few projects – not hundreds. We will be in a few different markets in the next few years. Maybe there will be one more in Washington. minibar is very much my artistic side, but I need it slightly bigger. There are way too many people who want to eat there every night. I could feed 100. SC: Why have you waited so long to open outside of Washington DC? Andres: Having a restaurant close to where I live has been important to me. I can control my restaurants. We are always improving. We have spent so much time making my concepts good. It is worth it. But now I am 38. I am picky and choosy. It is important to move Spanish food forward. A TV show is one way, and a restaurant is another way. It is a challenge I am ready for. SC: How much will you go out to LA? Andres: I will be sending a team from THINKfoodGROUP, the director of culinary development, and a good team of people to execute our mission. I will be going, obviously, but my home is here and my restaurants are here. SC: LA has a much different mix of people, a lot more South Americans and Mexicans, how do you think they will approach your cuisine? Andres: The issue is – is the food healthy? Is the food good? Obviously, I have a Spanish restaurant, and a Mexican restaurant. I am aware of how successful everything is, that you don't mix things. What is Mexican is Mexican, what is Argentinean is Argentinean, what is Peruvian is Peruvian. That is a plus. SC: You are supporting Iberian ham. Do you have a product line - pots and pans or foods? Will we see them soon? Andres: We have two or three ideas. I want to have a product line not for the ego, but to help cover an area that is not covered by anyone, to give service to people. The ham is very important, it was a personal commitment as a chef. We also have a wonderful Bottarga, grey mullet roe. I need this product in my restaurant. I love it. I came across it in Greece. I use it in Zaytinya. It wasn't being imported in the US, so Zaytinya brought it over. Now we are partnering with Roger's Collection for the Avgotaraho Bottarga and the ham. It carries my seal of approval. The Iberian ham is imported by Fermin USA, a partnership with Rogers Collection and Embutidos Fermin, a small family run firm in La Alberca, Spain that has been produced artisanal cured meats and hams for generations. Even with the new restaurant opening on the West Coast, plenty is happening in Jose's Washington DC restaurants. It is the 15th anniversary of Jaleo – expect plenty of excitement in Jose's tapas restaurants. Zaytinya, his Eastern Mediterranean mecca, is celebrating Greek Easter in April, and Oyamel is having a Tequila and Mezcal Festival with special tasting menus. Previous articles: Jose Andres: Made in Spain Mario Dumps Iron Chef for Gwyneth Paltrow Washingtonian: Power 150 Jose Andres Jose Andres: Tapas Jose Andres: Zaytinya with Ladies in Lavender [Food Television - complete] [Chef Profiles - complete] Technorati Tags: superchefblog, Juliette Rossant, super chef, celebrities, chefs, food, restaurants, cooking, branding, cuisine, blogging, food blogging, Jose Andres --> back to Super Chef