- Company
- ThinkFoodGroup & World Central Kitchen
- Role
- Founder & Chairman
- Est. Net Worth
- $50 Million (Est.)
- Stage
- Established
- Industry
- Hospitality
José Andrés
Founder & Chairman at ThinkFoodGroup & World Central Kitchen
About
José Andrés is a Spanish-American chef and humanitarian who founded ThinkFoodGroup, a restaurant collective with over 30 concepts worldwide, and World Central Kitchen, a nonprofit that has served hundreds of millions of meals in disaster zones across the globe. Named one of Time's 100 Most Influential People, he has redefined what it means to be a chef-entrepreneur.
Current Company
ThinkFoodGroup & World Central Kitchen — Founder & Chairman
The Chef Who Feeds the World
José Andrés moved from Spain to the United States in 1991 and built a restaurant empire spanning over 30 concepts, from the Michelin-starred minibar in Washington, D.C. to fast-casual chains and food halls. He is widely credited with bringing small-plates dining and Spanish culinary traditions to mainstream American restaurants.
But it is his humanitarian work that has made José Andrés a global figure. In 2010, he founded World Central Kitchen (WCK) after the Haiti earthquake, creating a model for disaster relief built around the fastest, most scalable form of aid: hot meals. WCK has since served hundreds of millions of meals in disaster zones, conflict areas, and humanitarian crises around the world.
Building a New Model for Chef-Entrepreneurs
Through ThinkFoodGroup, José Andrés oversees a diverse portfolio of restaurants, food concepts, and media ventures. He has won multiple James Beard Awards and was named to Time's 100 Most Influential People list. His ability to run a thriving restaurant business alongside one of the world's largest disaster-relief nonprofits has redefined what it means to be a chef in the 21st century.
José Andrés operates at the intersection of food, business, and humanitarianism in a way no other entrepreneur has matched. Whether opening a restaurant in a luxury hotel or deploying a field kitchen in a war zone, his approach combines culinary craft, logistical speed, and a deep belief that food is a universal right — not just a luxury.