“Today we take New England clam chowder as something traditional that makes our roots as American cooking very solid, with a lot of foundation. But the first person who decided to mix potatoes and clams and bacon and cream, in his own way 100 to 200 years ago, was a modernist.”

Spanish chef and restaurateur, Jose Andres is a pioneer of modern Spanish cuisine and a champion of culinary innovation. His work spans high-end dining, disaster relief, and global food advocacy, blending technical mastery with a commitment to accessibility and humanitarian aid.