THE SPIRIT & FLAVORS
Imagined through the creative lens of Chef José Andrés and his team, Jaleo brings alive the spirit and flavors of Spain by showcasing the rich regional diversity of Spanish cuisine. Celebrating the traditional as well as the cutting-edge, Jaleo offers a taste of Spain in a festive, stylish, and casual atmosphere.
First opening in downtown Washington, DC in 1993, Jaleo has evolved to represent modern Spain at every moment. With each extension in Maryland, Virginia, and Las Vegas, it embraces the local community while staying true to its roots: providing a comfortable, welcoming space in which to explore, discover and share the incredible spirit of Spain.
At Jaleo, plates are designed to be shared. But these are not just any small plates. They’re the best authentically Spanish and local ingredients, simply prepared, and enjoyed with good friends and conversation. Inspired by the traditional dishes of José’s childhood and elevated through his experiences, talents and creativity, Jaleo’s cuisine is authentic Spain with finesse. Along with signature tapas, the savory paellas, superb sangria, and a wide selection of the finest Spanish cheeses, wines, and sherries ensure that you’ll always find something wholly unique and exciting. It’s tradition and whimsy, all in one bite.
AWARD-WINNING CULINARY INNOVATOR
Named as one of Time’s “100 Most Influential People” and “Outstanding Chef” by the James Beard Foundation, José Andrés is an internationally-recognized culinary innovator, author, educator, television personality, humanitarian and chef/owner of ThinkFoodGroup. A pioneer of Spanish tapas in the United States, he is known for his avant-garde cuisine and his award-winning group of 28 restaurants throughout the country and beyond. His innovative minibar by José Andrés earned two Michelin stars in 2016. Andrés’ work has earned numerous awards including the 2015 National Humanities Medal, one of 12 distinguished recipients of the award from the National Endowment for the Humanities.
Ramón Martínez is Executive Chef of Jaleo, J by José Andrés, and Mi Casa by José Andrés. Martinez works closely with Andrés on menu development and helps to maintain quality control for all the Jaleo locations.
Prior to overseeing all Jaleo operations, Ramón was head chef of Jaleo in downtown, Washington, DC and Crystal City. Before moving to Washington, he was the chef at Restaurante Las Vegas in Manresa, Spain where he worked alongside one of the country’s top sommeliers, Pilar García Comas. Prior to that, Ramón worked alongside some of Spain’s top chefs and at the finest restaurants in the country including Hacienda Benasuza, Ferran Adria’s restaurant located just outside of Sevilla; Joan Roca’s El Celler de Can Roca; and Martin Berasategui’s eponymous restaurant in the Basque Country. Ramón studied culinary arts at the prestigious Escuela Joviat de Manresa in Manresa, Spain. He later returned and became an instructor for several years.