José’s highlights from 2024

Dec 31, 2024, 10:06 PM•joseandres

What a year! Hola, people, I hope you’re having a great holiday season so far and that you’re happy, healthy, and filling yourself with amazing food and drink. I want to take a moment to thank all of you. At José Andrés Group, we’ve had such an incredible year, and we couldn’t continue to cook, create, and explore new ideas without you. From the bottom of my heart, I appreciate your love, your willingness to try new places, and your support.

Bringing the Mediterranean and Mexico to Los Angeles | Two of our most recent restaurant openings are at The Shay in Culver City: Zaytinya and Butterfly! Of course you are probably familiar with Zaytinya, and if you’re a fan of Oyamel, you will absolutely love Butterfly, a beautiful rooftop with tacos, margaritas, and more.

Zaytinya Cookbook | Speaking of Zaytinya, which is now more than 20 years old and has four locations (and growing…stay tuned!)—in March we released the Zaytinya cookbook, which is full of our favorite dishes that span the Eastern Mediterranean from Greece to Lebanon and Turkey.

Bazaar Mar in Vegas | In August, we opened Bazaar Mar and Bar Centro in Vegas, located inside The Shops at Crystals…I’m so happy that we were able to bring the very best seafood to the desert, and some of my favorite Spanish pastries to the Strip. If you’re in the city for the holidays, check it out.

Dinner Party Diaries and MasterClass | In case you missed it this spring, I shared Dinner Party Diaries, a special where I invited some friends (Hollywood legends, people!) to share stories in the kitchen. I also made a three-part MasterClass series, where I wanted to tell a big story—the story of how food connects us all.

Tour de José in New York City | If you’re at The Ritz-Carlton New York, NoMad you can now embark on the Tour de José, which features all four of our restaurants, starting with Zaytinya, then on to Bazaar Bar and The Bazaar—which has some amazing new dishes on the menu, and one of the best wine lists in the city—and finally finishing with caviar and cocktails at Nubeluz. Can you think of a better way to spend an evening?

Resolve to eat more tinned fish in 2025 | Every year, I try to eat more sardines, tuna, mussels, and razor clams than the last…join me in keeping up my resolution!

Cooking in Space | This fall, our JAG R&D team started experimenting with a new technology, the SATED stove, created by the brilliant engineer Jim Sears to cook in zero gravity. It’s a project I’m super excited about—a continuation of when we sent paella to space in 2021—and one that I’m sure you’ll hear more about in 2025!

Capital One Landing | This one is for my travelers…this fall, JAG partnered with Capital One to bring a better approach to pre-flight food and drink to DCA in Washington, D.C., my hometown airport! This is a perfect place to kick off any trip, whether you’re traveling for work or fun…with a little bit of Spain thrown in.

I’m so happy to celebrate this year with all of you, and please raise a glass with me as we cheers to 2025…and a new year full of new possibilities. Thank you,

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