Harvard Business Review LogoLexey SwallHaving learned to cook in his parents’ kitchen, Andrés trained under several of Spain’s top chefs before immigrating to the United States and opening his first restaurant in Washington, DC. In the three decades since, he has not only built a culinary empire that stretches from Los Angeles to the Bahamas but also founded a high-profile nonprofit, World Central Kitchen, that provides fresh meals on the front lines of crises. His latest cookbook, Spain My Way, came out this spring.
Life’s Work: An Interview with José Andrés
The famed chef and founder of World Central Kitchen reflects on lessons from his mentors, explains how his restaurants teach him new stories, and underscores the importance of adaptability—in both restaurants and humanitarian relief efforts.
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