José Andrés is a force on campus. In 2014, José was awarded an honorary doctorate from GW and delighted graduates with an outstanding commencement address. Students and faculty working in Science and Engineering Hall can watch José and his staff behind a glass wall, as they work on new menu items and business concepts. This office is on the backside of Beefsteak, José’s popular eatery on campus. Many GW students interact with José, who is often found in GW classrooms. In 2013 and 2014, José was an instructor for a course called “World on a Plate.” In 2016, José joined GW Food Institute Director Kathleen Merrigan in offering a class called “The Sustainable Plate” which includes two special evening events that allow the public to join GW students in learning from José on issues such as sustainability concerns in restaurants and the impact of culture on determining what goes on our plates.
Rob brings his culinary knowledge to the GW campus and is always eager to share cooking techniques and recipes. After years of service as the chef for F Street House where Rob cooked for many university and community events, he is now helping to develop a program in the GW Medical School in Culinary Medicine. Rob seeks to serve food that supports local farmers and businesses, features healthy options, and reduces wasted food.
Born in New Jersey, near the garden part of the Garden State, he began working in restaurants at the age of 16. He has studied and worked beside several Michelin starred and James Beard Award winning chefs. He has had the opportunity to cook and open numerous restaurants throughout the United States: San Francisco, NYC, Boston, Philadelphia, Naples, Austin, and DC. Most of his training has been in American, French, French-Asian, and Latin fine dining kitchens with an emphasis on modern technique, flavor, and seasonality. He has been featured in the Washington Post Sunday Magazine, Washingtonian Magazine, Austin-Statesman, and the Atlanta Journal Constitution. He is a graduate of the Culinary Institute of America and Rutgers College.
Michel Nischan is a three-time James Beard Foundation award winning celebrity chef with over 30 years of leadership experience advocating for a more healthful, sustainable food system. He is Founder & CEO of Wholesome Wave, Co-Founder of the Chefs Action Network, as well as Founder and Partner with the late actor Paul Newman of the former Dressing Room Restaurant. He and his Wholesome Wave team were successful at influencing legislative language for the recently passed Federal Farm Bill, supporting affordable access to healthy, locally grown fruits and vegetables for low income consumers. He’s also the author of three cookbooks and a variety of articles focused on sustainable food systems and social equity through food. A lifetime Ashoka fellow, Nischan serves on the board of the Amazon Conservation Team, and The National Young Farmers Coalition.