Inside the Kitchen with Chef José Andrés
World-renowned chef, humanitarian, and restaurateur José Andrés is taking his passion for his homeland on the road. Following the release of his cookbook, Spain My Way: Eat, Drink, and Cook Like a Spaniard, the Michelin-starred chef embarked on a nationwide book tour. The journey—bringing his trademark high energy and unscripted charm to major venues across the country—gave fans an intimate look at the stories, flavors, and humor that define his culinary life.
The release marked another major triumph for the chef, whose book quickly surged up the bestseller lists. Reflecting on the tour’s success in front of a live crowd, Andrés celebrated the milestone with his characteristic humor.
“We are here for one thing and one thing alone,” Andrés declared to a laughing audience. “We are here to celebrate my new book, Spain, My Way! And thanks to all of you who are here in this theater… we became, last week- that’s my third book, New York Times Bestseller, number three on the list! Oh yeah! Oh yeah! That feels good.”
A Coast-to-Coast Empire: From New York to Las Vegas
Andrés’s influence spans far beyond his cookbooks. With dozens of dining concepts nationwide, his restaurant empire showcases the incredible breadth of Spanish and global gastronomy.
In New York City, Andrés anchors his culinary footprint with Mercado Little Spain at Hudson Yards—a sprawling 35,000-square-foot Spanish food hall that served as a key launchpad for the Spain My Way tour. Featuring restaurants like La Barra, Spanish Diner, and Lena, the venue offers everything from wood-fired meats to traditional tapas, bringing the authentic feel of a Spanish market to Manhattan.
In Las Vegas, Andrés has long been a major force on the Strip, blending high-end gastronomy with theatrical dining. His flagship locations at The Venetian Resort and The Palazzo—including Bazaar Meat by José Andrés—redefine the modern steakhouse experience with avant-garde culinary techniques and prime cuts. He also treats guests to coastal seafood at Bazaar Mar inside The Shops at Crystals, as well as at Jaleo and the ultra-exclusive é by José Andrés at The Cosmopolitan.
Holding court on stage at the Palazzo Theatre in Las Vegas, Andrés joked about the sheer scale of his operations and why his fans shouldn’t expect his printed recipes to replace the experience of dining at his tables:
“I’m a chef with restaurants. I get here, The Bazaar Meat, at the Palazzo. Amazing restaurants. All the restaurants in Vegas. Fifty-one restaurants across America, Bahamas, and I don’t know what else,” Andrés laughed. “What the heck am I going to give you a book where the recipes work so you don’t come to my restaurant? I mean, really? It doesn’t make any difference. I’m a businessman. Now you know how to make croquetas better than me. And then you don’t come to my restaurant so I can’t overcharge you for bechamel.”
Comparing Spanish hospitality to other European dining traditions, he added:
“We are cheaper than French restaurants because in the French restaurants… $50, but they don’t speak to me. It costs you money before they sit you down… Spanish restaurants are much easier.”
Late-Night Show Encounters and Italian Risotto
Throughout his tour stops and late-night television appearances—including a memorable visit to Jimmy Kimmel Live!—Andrés embraced the unpredictable nature of live entertainment. Standing on stage in Las Vegas, he shared backstage encounters with late-night legends and offered a playful take on high-stakes television advice:
“Jimmy Kimmel gave me advice; he told me, ‘José, whatever you do, whatever you do, if you are doing a late night like me, please don’t start a fight with the president.’ Maybe I told him, ‘Jimmy, don’t worry, it’s Vegas. The odds are much better if I fight Mike Tyson.’ I mean, if he doesn’t bite my ear, we’re okay. And if he bites my ear, good. We have meat for the beans.”
Reminiscing about his early television appearances with David Letterman, Andrés recalled:
“One time I remember I finished the first time I was in his show, he comes to my ear, everybody’s happy, and he said, ‘I don’t understand shit what you say, but you get it, great show!’ And I told him, ‘I love you too, Dave.’ And then he said, ‘What did you say?’ Like shit.”
Never one to shy away from lighthearted banter about international rivalries, Andrés used his stage time to poke fun at neighboring European culinary techniques—specifically the intense effort required for Italian risotto versus Spanish paella:
“Today’s super special because I always loved magic, and technically we’re here with a magician… The only thing that’s a bit awkward to me is that I’m a Spanish chef with a Spanish accent with a Spanish football national team in an Italian casino. And I like Italian people. They work too hard when they make risotto. In the paella, we don’t do anything. The Italians, that’s why so many injuries: 30 minutes stirring the fucking risotto… Italy didn’t qualify for the World Cup because they spent too much time on the risotto and didn’t have time to train… Everything is the risotto. So guys, for me, this is almost like the American dream.”
Celebrating Food, Friends, and “A Little Bit of Chaos”
At its heart, the Spain My Way tour was less about rigid cooking demonstrations and more about bringing people together over food, drink, and storytelling. Whether speaking to packed houses in New York, Chicago, Los Angeles, or Las Vegas, Chef José Andrés reminded audiences that food is ultimately about community and enjoying the moment.
“Tonight is not about fighting or politics,” Andrés told his audience. “Tonight is going to be about food, it’s going to be about drinks, it’s going to be about stories, it’s going to be about friends, new friends, old friends, and it’s going to be a little bit of chaos when you think, like, ‘I don’t know what’s going on.’ You’re right, I don’t know what’s going on, so give me a few minutes to find out!”
With a bestselling book, thriving restaurant destinations across the nation, and an unwavering commitment to hospitality, Chef José Andrés continues to prove that his unique blend of passion, humor, and culinary mastery is a recipe for success.
