Cadiz native by adoption
There is no better ambassador for Spain in the United States. Tenacious and tireless, this Asturian has built a vast culinary empire there. He arrived three decades ago, at the age of 21, after a stint at El Bulli with Ferran Adrià.
His first restaurant was Jaleo, in Washington, specializing in Spanish tapas and the seed of a group that now has more than two thousand employees and over twenty establishments across the country. Behind it all lies tireless work to promote Spanish cuisine and establish Spanish products in that market.
But José Andrés is not just a chef and successful businessman. He uses his popularity to become deeply involved in social causes. A staunch advocate for immigrants and a driving force behind soup kitchens, he volunteers to feed victims of any disaster through his organization, World Central Kitchen, which is also present in war zones such as Ukraine and Gaza.
I've witnessed his popularity in the United States, where he has received the most prestigious awards, including being named one of Time magazine's 100 most influential people in the world. Walking with him through the streets of Washington is quite an experience. People recognize him, greet him, and ask to take pictures with him. He's much more than a chef.
And now also “Adopted Cadiz Native.” An award given by La Voz de Cádiz and ABC to prominent figures who have demonstrated their love for that province. Something he has done in abundance. Not only because his wife, Patricia, is a charming woman from Algeciras who hasn't lost her Andalusian accent.
Not even because he did his military service there. Every summer, the couple and their three daughters spend time at their home in Zahara de los Atunes. The award ceremony was held at the Cinco Oros restaurant in that town, attended by many of the chef's friends, including local fishermen with whom he maintains a close relationship and restaurateurs like Antonio Mota, owner of the best restaurant in Zahara, Antonio, where it's nearly impossible to get a table during these months.
“I’ve had to eat so many Sanlúcar prawns to deserve this,” said Andrés, whose entrepreneurial side hasn’t made him forget his love of cooking. He proved it with the magnificent “kilo” rice dish (one kilo of prawns, one kilo of monkfish, one kilo of clams…) that he later prepared at his house for a small group of friends.
