José Andrés: Interview with the Star Spanish Chef, Television Personality & Author

José Andrés has rapidly become one of the top stars Spanish cuisine. Just in the past few years, Andrés, chef-partner and creative force behind THINKfoodGROUP, which owns and operates several several restaurants–most of them Spanish (his Jaleo and Mini-Bar by José Andrés at Café Atlantico) in Washington, D.C. In 2007, José and this group partnered with SBE Hotels and designer Phillippe Starck to create SLS, a luxury hotel brand built around the group’s food and beverage concepts. The first SLS hotel is due to open in Beverly Hills this fall.

José Andrés at Salon de Gourmets drinking Poma Aurea rosado cidra

He has a very popular prime-time television cooking show in Spain called Vamos a Cocinar and he is the host of American PBS-TV’s new series, José Made In Spain, which focuses on a different region each episode and features Spanish products, dishes from many different Spanish chefs and demonstrations on how to make the dishes. Andrés has published several books, including Tapas: A Taste of Spain in America, two cookbooks in Spain in Spanish and the companion book to his PBS-TV Series.

Andrés has won many awards, but perhaps the most prestigious yet awaits him. This year, he has been nominated (along with just five other great chefs working in America) for the Outstanding Chef Award by the James Beard Foundation.

Over the past several years, I have been with José Andrés several times–in Washington, D.C., in New York, at the Culinary Institute of America in Napa Valley, in Galicia, in Barcelona and, of course, Madrid. For this interview, after several attempts, I finally caught with the peripatetic Spanish food personality, José Andrés, back in Madrid again in April at the XXII annual Salón Internacional de Gourmets, a stellar four-day show of Spanish food, wines and spirits products, cheeses, cooking demonstrations and chefs awards run by the dynamic Grupo Gourmets crew (www.gourmets.net).

I tracked José down in the large pavilion of his native Asturias, then accompanied him on a walking tour through part of the massive Arenas pavilion, where he was stopped every few feet by a producer, well-wisher or a fan wanting a photograph with him. "Walking through a Spanish gourmet products show with José is like following a Semana Santa procession, stop and start, stop and start.....," quipped one of the group with José.

After stopping for a glass of Asturian sparkling cider, Pomea Aurea (from Trabanco), which could almost pass for a cava, I steered José to the Pabellon de Cristal, where I knew my friends at the La Catedral de Navarra (www.lacatedraldenavarra.com)– producers of some exceptional jarred vegetables (white asparagus, artichokes, pimientos de piquillo, habas, etc.) from la Ribera de Navarra–would give me a table upstairs, where we could have some privacy for a short interview (José was racing off to be on a Spanish television show).

What impresses you most about Spanish food?

For me the great culinary heroes are the artisans, fisherman, shepherds and all the people that are behind the production of any Spanish product. The real future of Spanish cuisine is in its unique products.

How do you see traditional Spanish cuisine these days?

Traditional cuisine that does not evolve will disappear. Traditional Spanish cooking is in constant evolution and it is in its best moment. Without traditional cuisine, we would not have the distinctive modern cuisine that we see in Spain today.

How is your American PBS-TV series, José: Made in Spain doing?

It has been great. We are in 80% of American markets, most cooking programs only reach about 30% of the market.

We are interrupted by the people from La Catedral de Navarra, who offer us some succulent baby white asparagus. "Americans need to learn more about great Spanish products such as these," José told me.

"There is a whole world of products to discover from areas all around Spain such as excellent tinned fish and shellfish from places in Galicia such as Cambados; raf tomatoes from Almeria and Murcia, which also has Jumilla wines, Calasparra rice, Murcia al Vino goat cheese and more; olive oils from Catalu a, Jaen and all around the warmer areas of Spain; saffron, serrano and Ibérico hams. . . I could go on forever, but I am expected shortly at a television studio. I have become a trobador (troubador) for Spanish cuisine and Spanish products."

With that, we head for the exit, exchange abrazos and José Andrés heads for his waiting car, off to continue spreading the word about the greatness of Spanish food.


About the author

Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine.

Mr. Dawes is currently working on a reality television

series on wine, gastronomy, culture and travel in Spain.

Experience Spain With Gerry Dawes: Culinary Trips to Spain & Travel Consulting on Spain

Gerry Dawes can be reached at gerrydawes@aol.com; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@hotmail.com