“One of the things we are really [talking about], back and forth, is, ‘Jose, exactly what do you want Minibar to become?’ What am I willing to give? How many hours am I willing to do? How many days am I going to open a year? What’s the creative team? How am I going to keep up the many hotels around the world and the restaurants around Washington but keep the Minibar ‘Minibar’?”—-Chef José Andrés talking to Y&H alum Tim Carman in the Washington Post about the future of his acclaimed six-seat eatery Minibar.
Photo by Brooke Hatfield