Plus, what pairs best with his favorite bubbles.
"To me, as long as it’s Spanish and it's bubbles, I will enjoy it to ring in the New Year," he told is one of my favorites, but there are so many amazing sparkling wine makers in Spain that you cannot go wrong." As for snacking, the chef has some very important specifications: "It has to be salty and from the sea," he said, suggesting caviar, oysters, uni, and quisquillas. For Andrés, the end of the decade has inspired deep reflection and gratitude.
"It’s been a long decade! Hey, when it started I had less than ten restaurants and zero Michelin stars, and look at where we are now," he said. "ThinkFoodGroup has restaurants all around the country and beyond, and our teams at minibar and Somni have each earned two stars. World Central Kitchen didn’t exist at the beginning of the decade, and now we have worked on almost every continent and served more than twelve million meals to people in need after disasters.
In addition to storm relief, WCK has started a culinary school in Haiti, and continues to support Puerto Rican farmers strengthen the local economy. "And I was able to bring everything back to my roots with Mercado Little Spain, showing the people of America what true Spanish food is," said Andrés.
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