José Andrés Group’s Post

“The Bazaar brand stands for unity and bringing people together. It has respect for tradition and the past while being forward thinking with gastronomy. And when I look at travelers and this brand, it appeals to a broad range of demographics… We think it does have legs for us to be able to license that brand for hotels.” Our CEO Sam Bakhshandehpour spoke to Hotel Investment Today about some exciting new ventures for The Bazaar brand. Read all about it here: https://lnkd.in/etgpYQRC 

Starting this week on MasterClass, join Chef José Andrés on a three-part exploration of dishes and traditions that bring people together. The first episode takes place at The Bazaar at Waldorf Astoria Washington DC where Chef José and friends explore American history through no better conduit: food. Discover the many ways food unites us—and welcome everyone to your table. Watch here: masterclass.com/joseandres

Congratulations to our founders Chef José Andrés and Rob Wilder for receiving the 2024 Cornell Hospitality Innovators of the Industry award from Cornell Peter and Stephanie Nolan School of Hotel Administration. An amazing honor that will be presented by our partner Dayssi Olarte de Kanavos tomorrow in NYC!

Exciting news in The Bazaar world! Coming soon to The Shops at Crystals in Las Vegas, Bazaar Mar and Bar Centro. We can’t wait to tell you more soon. https://lnkd.in/ekyfWQha

Congratulations to our teams at barmini by José Andrés and Nubeluz at The Ritz-Carlton New York, NoMad for being nominated two years in a row by Tales of the Cocktail Foundation for Spirited Awards! barmini is nominated for The Best U.S. Cocktail Bar - U.S. East and Nubeluz is nominated for Best U.S. Hotel Bar - U.S. East.

Now on Hospitality Multiple, José Andrés Group, in partnership with Gibsons Restaurant Group, is offering investment opportunities in two Chicago restaurants, Bazaar Meat and Bar Mar, as part of our first-ever community funding round. In Bank of America Tower in the heart of Chicago, Bar Mar celebrates the bounty of the sea, with modern takes on classics you know and love. Upstairs, at Bazaar Meat, experience a carefully curated theater of shared plates in a bold, playful atmosphere where anything is possible. The investment offering starts at $500, and some investments come with serious perks including dining credits and VIP access to reservations and events. Learn more here: https://lnkd.in/e_DMTWUy

“The beauty of this food is that everything is made like you make family food at home.” As Executive Sous Chef, Hilda Mazariegos is at the heart of all that we do at Zaytinya in Washington, DC. For over 20 years, we've loved bringing this restaurant's recipes to life in DC, and now in NY at The Ritz-Carlton New York, NoMad and South Beach at The Ritz-Carlton, South Beach. Chef José Andrés' latest cookbook, now a New York Times bestseller, is a beautiful tribute to our classic recipes and some of our favorite restaurant memories together, along with many new dishes we can't wait for you to try at home. Read more today in the The New York Times Magazine.

No better time than with Andy Cohen and Josh Lucas on Bravo TV's Watch What Happens Live. We are thrilled that Josh got to experience Zaytinya, The Bazaar, and Nubeluz at The Ritz-Carlton New York, NoMad too. Watch the episode in case you missed live!