|This story comes to us from Joey Sarandos in AZ|
|SLS Hotel at Beverly Hills is an imaginative féte extraordinaire, rich on pleasure and comfort. Ideally situated at the crossroads of Beverly Hills and Los Angeles, the SLS Hotel is a landmark of sleek sophistication, just steps from The Beverly Center, the sparkling storefronts of Rodeo Drive, and favorite celebrity haunts.Celebrate and Savor|
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José AndrésInternationally recognized as a culinary innovator, José Andrés is a James Beard Award winning chef and owner of ThinkFoodGroup. TFG is the team responsible for Washington D.C.'s award-winning dining concepts Jaleo, Zaytinya, Oyamel, Café Atlantico and minibar by José Andrés, as well as Los Angeles' celebrated destination, The Bazaar by José Andrés at the SLS Hotel at BEverly Hills. José serves as culinary director for the SLS luxury hotel brand, a collaboration with sbe and Philippe Starck, overseeing all food and beverage including catering and in-room dining.
In 2009 José and TFG partnered with one of DC’s premiere caterers to create José Andrés Catering with Ridgewells and was recently awarded the contract to manage food service at Arena Stage in Washington. Now open in Las Vegas at The Cosmopolitan with a redesigned Jaleo and a festive Chinese-Mexican spot called China Poblano. Jose’s ThinkFoodGroup also oversees his creative and cultural endeavors such as cookbooks, television programming, project development, education and philanthropy.
GQ magazine's 2009 Chef of the Year, José is credited with introducing Americans to both avant-garde and traditional Spanish cooking. At Jaleo, he helped create one of the first critically and commercially successful tapas restaurants in the country, setting the standard for other Spanish and small plate restaurants. With the opening of his innovative Minibar by José Andrés, Food & Wine hailed José as the "hero of the Spanish revolution," who "helped create the Spanish food boom in America." And the New York Times called him "the boy wonder of culinary Washington."
The James Beard Foundation recognized him with the award for "Best Chef: Mid Atlantic" in 2003, inducted him into the Who’s Who of Food & Beverage in America in 2007, and nominated him for "Outstanding Chef" in 2008, 2009, and 2010 for his work at Minibar. His restaurants Zaytinya in Washington, DC and The Bazaar by José Andrés in LA were nominated for Best New Restaurant.
He was recently profiled on CBS’ "60 Minutes" and appears regularly on NBC’s Today show. He’s been profiled in numerous magazines and newspapers, including the New York Times, Wall Street Journal, Bon Appetit and Saveur.
Often referred to as Spain's unofficial ambassador to the US, José is host and executive producer of the PBS series Made in Spain, a culinary journey of his homeland. He has authored several cookbooks including the companion to the PBS series, Made in Spain: Spanish Dishes for the American Kitchen and Tapas: A Taste of Spain in America. José is also a television star in Spain, where his production "Vamos a Cocinar" on Television Espanola (TVE) was the country's most popular cooking program, revolutionizing food television in Spain. It now airs across Latin America and in some American markets on the Casa Club cable network.
José is also known for championing the role of chefs in the national discussion on hunger and nutrition issues. Following a recent trip to Haiti, José launched a nonprofit, World Central Kitchen, which aims to feed and empower vulnerable people in humanitarian crises around the world. He is Chairman Emeritus for DC Central Kitchen, an organization that combats hunger and creates opportunities with culinary training.
This fall, he will be lecturing on culinary physics at Harvard in the School of Engineering and Applied Sciences. He has been tapped by Commerce Secretary Locke to serve on the US Travel and Tourism Advisory Board. He lives in Maryland with his wife and three daughters.
For further information please visit ThinkFoodGroup and World Central Kitchen.
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