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JOSÉ ANDRÉS

Andrés will bring the authentic flavor of his native Spain to Las Vegas.

Celebrated chef and television personality José Andrés made his Las Vegas debut with the opening of two José Andrés restaurants at The Cosmopolitan of Las Vegas. Andrés and his ThinkFoodGroup is the team responsible for the popular award-winning dining concepts Jaleo, Zaytinya, Oyamel, Café Atlántico and critically-acclaimed minibar by José Andrés in Washington, DC, as well as The Bazaar by José Andrés in the SLS Hotel at Beverly Hills. They are also involved in a number of creative endeavors such as cookbooks, television programming, consulting and project development. “My team and I look forward to working with John Unwin and the talented collection of restaurant partners to bring unique culinary experiences to Las Vegas,” says Andrés.

Andrés will bring the authentic flavor of his native Spain to Las Vegas with his award-winning Jaleo restaurant, designed by David Rockwell Group and reimagined to include the excitement and spectacle of Las Vegas. A perennial favorite in Washington, DC, Jaleo was one of the country's first successful tapas restaurants, setting the standard for Spanish cuisine in the U.S. for almost two decades.

China Poblano will be an entirely new concept from the innovative chef, showcasing his personal take on Chinese and Mexican cuisines. Noodles and tacos come together in a festive, stylish setting designed by SEED.

Credited with introducing Americans to both avant-garde and traditional Spanish cooking, José Andrés attended the School of Restaurants and Hotels of Barcelona and trained in Michelin-starred restaurants including elBulli with world-renowned Master Chef and friend Ferran Adrià. He made his way to Washington, DC, to work with Rob Wilder and Roberto Alvarez’s Proximo restaurants. Andrés made the group’s Jaleo restaurant a runaway success before transforming Café Atlántico into one of the DC’s most exciting dining destinations. Zaytinya followed soon after and then Oyamel. Andrés opened his innovative minibar by José Andrés in 2004, and in 2006, Andrés and Wilder transformed Proximo restaurants into ThinkFoodGroup.

For the creation of SLS Hotels, ThinkFoodGroup partnered with SBE Hotel Group and designer Philippe Starck to create a new paradigm for the luxury hotel experience. The first property, SLS at Beverly Hills, opened its doors in fall 2008. Andrés and the TFG team oversee the food and beverage program for the hotel, including the signature destination restaurant The Bazaar by José Andrés, which garnered the only current four-star review by The Los Angeles Times. In 2009, Esquire named The Bazaar “Restaurant of the Year” and GQ chose it as one of their Top 10.

José Andrés is host and executive producer of the PBS television 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. Andrés is also a television star in Spain, where his production Vamos a Cocinar aired on Televisión Española (TVE) and is now shown across Latin America on the Casa Club cable channel.

Throughout his career, Andrés has drawn the praise of the public, the press and his peers for his vision, imagination and winning restaurant concepts. 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. The Bravo Network awarded him the prize for A-List Chef at their first ever Bravo A-List Awards in 2008. In 2004, Bon Appétit magazine named Andrés “Chef of the Year”, Food & Wine named him one of their “35 under 35” tastemakers, and Saveur included him in the “Saveur 100” list. GQ named Andrés one of their 2009 “Men of the Year.” He was also recently tapped by the Secretary of Commerce to serve on the US Travel and Tourism Advisory Board. Andrés will lecture at the Harvard School of Applied Physics & Engineering this fall as part of a new program that aims to advance kitchen science. Andrés is Chairman Emeritus of DC Central Kitchen, a cause close to his heart that combats hunger and creates opportunities through culinary training.

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