José Andrés

The past sixty years have been a challenge for many living and cooking in Cuba. Among other obstacles, food rations, long lines, and uncertain markets might make the profession of chef seem absurd. Fortunately, in the country's paladares, or private restaurants, its cuisine has not only survived but flourished, blending tradition with global influences and new flavors, fueled by the chefs' creativity, passion, and love of food. Chef and partner of...